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.

No additional tips available.

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

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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.

Fennel, Sausage, and Potato Stoup

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