Soups

Tomato, Sausage, and Fennel Soup

By: Ginny Mahar
tomato-sausage-and-fennel-soup

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, Low Carb, includes Vegan option

This aromatic and hearty recipe is an oldie-but-goodie, originally inspired by “Tomato Soup with Two Fennels,” from Molly Wizenberg’s foodoir, A Homemade Life. After so many incarnations and additions, I think I can safely claim this version as my own. Still, I think of Orangette’s wonderful, well-tested recipes every time I make it.

Fennel, with its crisp licorice perfume, is like a flavor cousin to basil (another tomato lover). It’s also a key ingredient in my Sweet Italian Sausage, which is featured in this tasty pot. In essence, there is a hat-trick of fennel in this recipe: from the tender bits of fresh fennel bulb to the infusion of ground fennel seed, and finally, the fennel-laced Italian sausage.

Here’s some info about the thyroid-friendly nutrients in this dish:

Tomato, Sausage, and Fennel Soup

This aromatic and hearty recipe features a hat-trick of fennel: from the tender bits of fresh fennel bulb to the infusion of ground fennel seed, and finally, the fennel-laced Italian sausage. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Paleo, Low Carb, includes Vegan option. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Calories 345 kcal

Ingredients

  • 1 lb Sweet Italian Sausage
  • 2 tsp extra virgin olive oil
  • 1 small onion (or large shallot) diced small
  • 1 medium fennel bulb diced small
  • 4 cloves garlic minced
  • 1 large (or 2 medium) carrots peeled and diced small
  • 3-4 stalks celery diced small
  • 1 1/4 tsp ground fennel seed
  • 2 tsp chopped fresh thyme
  • 4 cups chicken stock preferably homemade
  • 1 28-ounce can whole peeled tomatoes preferably San Marzano
  • sea salt and freshly ground black pepper to taste

Instructions

  1. Place Italian sausage in a large (5-quart) soup pot over medium-high heat. Cook until browned and most liquid has evaporated. Remove from pot, drain and discard drippings, and set aside.

  2. Add olive oil to pot over medium heat. Add fennel, garlic, onion, carrots, and celery, and cook 10 - 15 minutes or until carrots are tender. Feel free to add a splash of chicken stock to speed the process along by creating steam and/or preventing browning.

  3. Add ground fennel and fresh thyme and stir to combine. Pour in chicken stock and bring to a simmer.

  4. Meanwhile, place tomatoes in a blender and process to your desired consistency (I do a "crushed" style). Add to soup pot along with cooked sausage. Season with salt and pepper and simmer, covered, for 30 minutes or until flavors have melded. Taste and adjust seasoning as desired. 

Recipe Notes

1 - Optional garnishes: Wispy fennel fronds, chopped fresh parsley, basil ribbons, or fresh thyme leaves.

2 - Vegan version: Omit sausage. Replace chicken stock with vegetable broth. Add one 15-oz. can cannellini beans, rinsed and drained, during last 5 minutes of cooking.

3 - Hearty winter version (non-Paleo): Add one 15-oz. can cannellini beans, rinsed and drained, during last 5 minutes of cooking. 

Ginny-Mahar-Co-Founder-Thyroid-Refresh

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.