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Tuscan Sausage & Fennel Soup

A wonderful soup with fennel and sausage and pasta and beans. Hearty and delicious."


1 lb bulk italian sausage
1 link hot italian sausage, remove skin & crumble
2 lrg celery, 1/2" sliced
1 carrot, 1/2" slices
1 med onion, large chop
3 cloves garlic, minced
1 can small white beans, use less or this is optional
2 cans chicken stock
2 cans (small cans) tomatoe sauce
1 can stewed tomatoes, undrained, more if necessary
2 teasp fennell seeds, crushed (use more if you like)
1 teasp basil
1/2 tsp oregano, optional
cooked orzo or small shells
Romano cheese
salt & pepper to taste


Remove casings from sausage link and brown and crumble. Drain fat from pan. Saute onions, celery, carrot and garlic til tender. Put sausage back in. Add chicken broth and rest of ingredients through basil, oregano. Bring to boil and simmer for 20 minutes or more. When ready to serve put some cooked orzo in each bowl, put in soup and garnish with romano cheese.

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Nutritional Information
Per Serving

no nutrition information available

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