Sausage And Fennel Soup Recipes

CARRABBA'S SAUSAGE AND LENTIL SOUP

Steps:

• Brown sausage; drain off fat.
• In a large pot combine all ingredients bring to boil.
• Reduce heat,cover.
• Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
• Sprinkle with Parmesan cheese and serve.

ITALIAN SAUSAGE FENNEL WHITE BEAN SOUP

Steps:

• Add a 5-quart soup pot to the stove over medium heat.
• If your sausage came in casings, cut it out and add the ground sausage meat to the soup pot.
• Break up the sausage while it browns. Cook for about 5 minutes or until the majority of the sausage is starting to look brown.
• Add in the leek, shallot, and fennel. Saute for another 10 minutes or just until the vegetables have started to soften.
• Add in the garlic and cook for another minute or just until the garlic is fragrant.
• Pour in the chicken stock and diced tomatoes and stir to combine. Make sure to scrape the bottom of the pan if there was any browning.
• Add the beans and let the soup simmer over low heat for about 10-15 minutes or until the soup smells fragrant and the vegetables seem soft.
• Stir in the pesto to add a bit more flavor to the soup.
• To serve spoon the soup into a bowl and top with a generous sprinkle of fresh basil, minced fennel fronds, and Parmesan cheese.

HCG RECIPE | CHICKEN SAUSAGE & FENNEL SOUP - SP

Steps:

• Heat a large, heavy saucepan over medium-high heat. Add chicken and brown. Once browned, stir in salt, black pepper, basil, Dijon mustard, sage and ground fennel seed. Cook for a couple of minutes. Remove chicken to a plate.
• Add fennel and onion to the saucepan. Cook over moderate heat until onions are softened, approx. 4 min. Stir in garlic, Herbes de Provence, and diced tomatoes until fragrant, approx. 1 to 2 min. Add stock and water and bring to a simmer. Simmer over medium-low heat until the fennel is tender, approx. 45 min.
• Working in two batches, puree the soup in a food processor or Vitamix. Return soup to saucepan. Add sausage to soup and cook until the mixture is heated through completely.
• Serve warm.

CHICKEN, SAUSAGE, AND FENNEL SOUP

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.

WHITE BEAN FENNEL SOUP

Steps:

• In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

ITALIAN SAUSAGE AND FENNEL SOUP

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

SAUSAGE AND FENNEL SOUP

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.

VEGAN CABBAGE SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.
• Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

MINESTRONE SOUP RECIPE WITH SAUSAGE AND FENNEL

Steps:

• Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the fennel, onion, carrots and celery. Cook, stirring, until beginning to soften, about 3 minutes. Stir in 1/2 teaspoon of salt and garlic and cook for 1 minute.
• Add zucchini, tomatoes with juice, beans, bay leaf, thyme and the chicken stock, and bring to a simmer. Stir in 1 teaspoon of salt, taste then adjust with more as needed. Add 6 to 7 generous grinds of black pepper. Reduce heat to low and simmer about 20 minutes.
• Add pasta and cook until it is tender but not mushy, 8 to 10 minutes. Stir in spinach and parsley and cook until wilted, about 2 minutes. Taste the soup and adjust with more salt and/or pepper. Serve with parmesan cheese on top.

HEARTY FENNEL SOUP WITH SAUSAGE AND GOUDA CROUTONS RECIPE

Steps:

• Heat the olive oil in a large, heavy saucepan
• Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes
• Transfer the sausage links to a plate
• Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes
• Add the fennel and thyme and cook, stirring, until softened, about 5 minutes
• Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes
• Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes
• Discard the thyme sprigs
• Working in 2 batches, puree the soup in a food processor
• Return the soup to the saucepan
• Thinly slice the sausage and add to the soup
• Season with salt and pepper and keep warm
• Preheat the oven to 500°F
• Arrange the baguette toasts on a baking sheet and top them with half of the cheese
• Bake for 1 minute, or until the cheese melts
• Ladle the soup into shallow bowls and top with the toasts
• Sprinkle the remaining cheese on the soup and serve
• Make Ahead: The soup can be refrigerated overnight
• The plain toasts can be stored in an airtight container overnight
• Wine Recommendation: This soup has so many flavors - sweet fennel, spiced sausage, nutty Gouda - that it needs a fruity wine with up-front acidity, like a New World Sauvignon Blanc
• The 2003 Mulderbosch Sauvignon Blanc, from South Africa, has grapefruit and lime notes that are assertive enough for this soup
• The 2003 Mulderbosch Sauvignon Blanc, from South Africa, has grapefruit and lime notes that are assertive enough for this soup