Best 8 Italian Sausage And Fennel Soup Recipes

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Indulge in a culinary journey to Italy with our tantalizing Italian Sausage and Fennel Soup. This hearty and flavorful soup is a symphony of aromatic Italian sausage, fennel, and a medley of vegetables, simmered in a rich tomato broth. Its distinct fennel flavor adds a delightful anise note, perfectly complementing the savory sausage and the sweetness of the vegetables. Served with crusty bread or atop a bed of pasta, this soup promises a comforting and satisfying meal, perfect for chilly evenings or a quick and easy weeknight dinner. Discover variations of this classic Italian recipe, including a vegetarian version, a creamy rendition, and a slow-cooker option, all designed to tantalize your taste buds and warm your soul.

Let's cook with our recipes!

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

It's a perfectly seasoned, richly flavored soup that's made with Italian seasoned pork sausage, filling orzo pasta, lots of tender fresh vegetables and plenty of herbs and garlic to season. In other words you'll get plenty of rich and meaty, herbaceous flavor in every spoonful!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 15

1 Tbsp olive oil
1 lb. Italian sausage ((mild or hot as preferred))
1 1/2 cups chopped yellow onion ((1 medium))
1 cup diced carrots ((2 medium))
3/4 cup sliced celery ((2 ribs))
3/4 cup diced bell pepper ((1 small))
1 Tbsp minced garlic ((3 cloves))
4 cups low-sodium chicken broth, (then more as desired to thin)
1 (15 oz) can tomato sauce
1 (14.5 oz) can petite diced tomatoes
1 1/2 tsp Italian seasoning
3/4 cup dry orzo pasta
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil ((optional))
Salt and freshly ground black pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Break sausage into chunks into pot.
  • Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink. Transfer to a paper towel lined plate, leave rendered fat in pot over medium-high heat.
  • You should have about 1 Tbsp fat in pot, if needed add a little more olive oil or drain off some excess fat if there's too much.
  • Add onions, carrots, celery and bell pepper and saute until starting to soften, about 6 minutes. Add garlic and saute 1 minute longer.
  • Pour in broth, tomato sauce, tomatoes, and add Italian seasoning. Return sausage to pot and season mixture with salt and pepper to taste (you shouldn't need much salt).
  • Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft.
  • Add orzo. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.
  • Remove from heat. Stir in some ice (1/2 cup or so) if you want to help stop the orzo from cooking and getting mushy. Stir in fresh parsley and basil.
  • Serve warm, topping servings with grated parmesan if desired.

Nutrition Facts : Calories 462 kcal, Carbohydrate 37 g, Protein 19 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1408 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

RIGATONI WITH SAUSAGE & FENNEL



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

SAUSAGE AND FENNEL SOUP



Sausage and Fennel Soup image

From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.

Provided by Julie Bs Hive

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon minced garlic
3/4 cup minced shallot
1 1/2 cups sweet Italian sausage (about 3 out of casing, crumbled)
1 1/2 cups leeks, finely chopped
1 fennel bulb, stems removed, finely chopped
1 cup carrot, finely chopped
1 cup tomatoes, seeded, chopped (I use a 15-oz can of chopped tomatoes, juice and all)
2 tablespoons fresh parsley
salt and pepper
6 cups chicken broth

Steps:

  • Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
  • Serve immediately.

CHICKEN, SAUSAGE, AND FENNEL SOUP



Chicken, Sausage, and Fennel Soup image

My husband loved a chicken and fennel soup he had at a nice Italian restaurant, so I developed this recipe over a couple years of trial and error. Now it's nothing like the original, but it's definitely one of our favorites. Friends and family rave about it. This is a great dish for company. I like to have this about halfway done when my guests arrive. We always end up in the kitchen anyway, and it's so easy, you can enjoy a glass of wine while you work. Serve in a bowl with a crusty roll and a dry white wine.

Provided by Jhpotterynut

Time 2h10m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil, divided
2 tablespoons salted butter
¼ teaspoon salt
1 bulb fennel, chopped
1 medium sweet onion, chopped
1 teaspoon fennel seed, crushed
½ pound skinless, boneless chicken breasts, cubed into bite-sized pieces
½ pound Italian sausage, casings removed
½ cup uncooked brown rice
1 ½ cups chicken stock
1 (16 ounce) package frozen shelled edamame
salt and ground black pepper to taste

Steps:

  • Heat 2 tablespoons olive oil and butter in a pot over low heat. Add fennel, onion, and 1/4 teaspoon salt to the hot pot; saute for 20 to 30 minutes. Add fennel seed and saute, 15 minutes more, until vegetables are very soft and the flavors have developed; be careful not to brown them.
  • Increase the heat to medium. Add chicken and sausage; cook and stir until browned, about 10 minutes. Drain off fat. Add remaining tablespoon oil and brown rice; cook and stir, about 5 minutes. Add chicken stock and bring to a boil.
  • Cook, covered, about 45 minutes. Add frozen shelled edamame and cook, covered, another 10 minutes. Taste and adjust salt and pepper. Remove from the heat and serve, or remove the lid and evaporate some of the liquid if you want it to be thicker.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 19.6 g, Cholesterol 35 mg, Fat 17.8 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 5 g, Sodium 494.3 mg, Sugar 2.3 g

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

This full-bodied soup will satisfy every size of appetite.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

1 can (49-1/2 ounces) chicken broth
2 cups cut fresh green beans
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel bulb
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1/2 teaspoon white pepper
5 Italian sausage links
1 tablespoon olive oil
3 cups coarsely chopped fresh spinach
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1391mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 14g protein.

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

A hearty winter favorite.

Provided by SALLYJUN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  • Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  • Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g

TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM



Tortellini with Italian Sausage, Fennel, and Mushroom image

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mushroom     Pasta     Quick & Easy     Dinner     Buffet     Sausage     Fennel     Spinach     Winter     Family Reunion     Potluck     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield 8 main-course servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 (8-ounce) package sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed
1 tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 (16-ounce) package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 (5-ounce) package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional (for serving)

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
  • Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
  • Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

ITALIAN FENNEL SAUSAGE



Italian Fennel Sausage image

Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.

Provided by Samin Nosrat

Categories     sausages, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt
1 1/2 teaspoons coarsely ground fennel seed
1/2 to 1 tablespoon red-pepper flakes
1 pound ground pork (20 to 25 percent fat by weight)
1 teaspoon pounded or very finely grated garlic
1 teaspoon dry white wine or vermouth
Extra-virgin olive oil

Steps:

  • Line a baking sheet with parchment paper; set aside.
  • In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
  • Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
  • Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
  • To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
  • Drain sausages on paper towels, and serve hot.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams

Tips:

  • Choose high-quality ingredients: Use the best Italian sausage, fennel, and other ingredients you can find. This will make a big difference in the flavor of the soup.
  • Brown the sausage well: This will help to develop its flavor and prevent it from becoming greasy.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to the soup. Some good options include carrots, celery, onion, potatoes, and tomatoes.
  • Season the soup well: Use a combination of salt, pepper, garlic, and other herbs and spices to taste. Don't be afraid to experiment until you find a flavor combination that you love.
  • Let the soup simmer for a while: This will help to develop the flavors and make the soup more flavorful.
  • Serve the soup with a variety of toppings: Some good options include grated Parmesan cheese, croutons, and chopped parsley. This will add even more flavor and texture to the soup.

Conclusion:

Italian sausage and fennel soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of savory sausage, aromatic fennel, and a variety of vegetables, this soup is sure to be a hit with your family and friends. So next time you are looking for a comforting and flavorful soup, give this Italian sausage and fennel soup a try. You won't be disappointed!

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