Fennel and Tomato Soup

1. 1

   Heat oil in soup pot over medium heat.

2. 2

   Add fennel, and saute 3 to 5 minutes.

3. 3

   Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.

4. 4

   Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits.

5. 5

   Add broth, tomatoes, and parsley; cover, and bring to a boil.

6. 6

   Reduce heat to medium-low, and simmer 10 minutes.

7. 7

   Season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.