Fennel, Sausage, and Potato Stoup Recipe

Name: Fennel, Sausage, and Potato Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 lb sweet Italian sausage; 1 onion, chopped; 1 large fennel bulb, quartered, cored and thinly sliced (reserve a handful of fronds, chopped); 3 garlic cloves, chopped; 1 bay leaf; salt & freshly ground black pepper; ½ cup dry white wine; 6 cups chicken broth; 3 russet potatoes, peeled and thinly sliced; ½ cup fresh basil leaf, chopped; flat leaf parsley, chopped (a generous handful); freshly grated asiago cheese or grana padano, to pass around the table; crusty Italian bread, to pass around

Servings: persons

2 tablespoons extra virgin olive oil
1 lb sweet Italian sausage
1 onion, chopped
1 large fennel bulb, quartered, cored and thinly sliced (reserve a handful of fronds, chopped)
3 garlic cloves, chopped
1 bay leaf
salt & freshly ground black pepper
½ cup dry white wine
6 cups chicken broth
3 russet potatoes, peeled and thinly sliced
½ cup fresh basil leaf, chopped
flat leaf parsley, chopped (a generous handful)
freshly grated asiago cheese or grana padano, to pass around the table
crusty Italian bread, to pass around

1
In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat.
2
Add the sausage, breaking it up with a wooden spoon, and brown for a couple of minutes.
3
Add the onion, fennel, garlic and bay leaf.
4
Season with salt and pepper and cook for 5 minutes.
5
Deglaze the pan with the wine, stirring for about 2 minutes, then add the broth, cover and bring to a boil.
6
Add the potatoes and cook, uncovered, until tender, about 10 minutes.
7
Turn off the heat, adjust the seasonings and top the stoup with the chopped fennel fronds, basil and parsley.
8
Pass around cheese and bread at the table.

846

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 lb sweet Italian sausage, 1 onion, chopped, 1 large fennel bulb, quartered, cored and thinly sliced (reserve a handful of fronds, chopped), and more.

Yes, Fennel, Sausage, and Potato Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel, Sausage, and Potato Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions