SAUSAGE AND FENNEL SOUP

Sausage and Fennel Soup image

From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.

Provided by Julie Bs Hive

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
3/4 cup minced shallot
1 1/2 cups sweet Italian sausage (about 3 out of casing, crumbled)
1 1/2 cups leeks, finely chopped
1 fennel bulb, stems removed, finely chopped
1 cup carrot, finely chopped
1 cup tomatoes, seeded, chopped (I use a 15-oz can of chopped tomatoes, juice and all)
2 tablespoons fresh parsley
salt and pepper
6 cups chicken broth

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.

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