This hearty White Bean, Fennel & Italian Sausage Soup is sure to please the entire family. The depth of flavor from the blend of sweet fennel and the white beans is a sumptuous treat for the taste buds.
*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.
This recipe for Delicioso White Bean, Fennel & Italian Sausage Soup is one I found (and adapted) from Cooking Light Magazine.
I didn’t change the recipe too much, but I did add more fennel (because I’ve been craving the light anise flavor of fennel a lot lately), and I increased the number of white beans.
I also omitted the sage and parsley from the original recipe because I forgot to purchase them at the market. Doh! Truth be told, this soup is perfect without them.
Other than that, this recipe I’m sharing is pretty much just as it was written in the magazine.
I DO NOT take credit for the original recipe, but I do take credit for my adaptations AND for sharing it with you here on Kudos Kitchen in case you missed it in Cooking Light Magazine.
I strongly urge you to make this soup. It’s delicious!
The ingredients you’ll need to make this White Bean, Fennel & Italian Sausage Soup are pretty simple and basic. You’ll need onions, fennel bulbs (2), red pepper flakes, Italian sausage (2 pounds), garlic, tomato paste, white wine, chicken stock, cannellini beans (or another white bean), water, salt, and pepper.
*You can find the printable recipe card with complete instructions and ingredient quantities near the end of this post.*
Once made, this soup freezes beautifully so don’t worry if you think this recipe will feed too many people.
All you need to do is stick individual portions in freezer-safe containers once the soup has cooled. Then date each container, and tuck them in the freezer for up to 4 – 5 months.
You’ll be glad to have this hearty and healthy White Bean, Fennel & Italian Sausage Soup on hand for those busy nights when you don’t feel like cooking, but you want a homemade meal.
To make this Delicioso White Bean, Fennel & Italian Sausage Soup from start to finish it will take roughly 30 minutes.
Since I used canned beans, there is no need to soak them overnight. Of course, if you wish, you may simmer the soup on the stovetop longer than what I’ve suggested in the recipe, but there is really no need.
Especially when you’re hungry and ready to eat!
To prepare White Bean, Fennel & Italian Sausage Soup here’s what you’ll need to do:
In a large Dutch oven, brown and crumble the Italian sausage. While the sausage is browning, prepare and chop the fennel and add it to the pot.
Add in the chopped onion (I used a red onion), garlic, tomato paste, and wine (I used a dry white).
Add in the stock or broth (I used chicken), the canned white beans, stir well and simmer for 15 minutes. Serve hot.
I suggest serving this White Bean, Fennel & Italian Sausage Soup with a nice crusty bread (if you’re not watching your carbs), and a delicious side salad loaded with greens and veggies (not pictured).
For similar dishes I’ve shared in the past, please click on some of my other favorite Italian sausage and/or fennel recipe titles I’ve listed below:
Delicioso White Bean, Fennel & Italian Sausage Soup
- 2 pounds Italian Sausage casing removed
- 2 fennel bulbs greens discarded, whites roughly chopped (reserve a few fronds for garnish, if desired)
- 1 medium onion rough chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cloves garlic minced
- 3 heaping tablespoons tomato paste
- 2 cans 15 ounces cannellini beans, rinsed and drained
- 1 cup dry white wine
- 4 cups chicken stock or broth
- 2 cups water
- In a large Dutch oven, over medium/high heat, brown and crumble the Italian sausage.
- Add the chopped fennel, onion, salt and pepper into the pot. Cook stirring occasionally for approximately 5 minutes.
- Reduce the heat and add the garlic, and tomato paste. Cook, stirring occasionally for approximately 2 minutes.
- Add the cannellini beans, white wine, chicken stock and water to the pot.
- Simmer the soup over medium/low for approximately 15-20 minutes to marry the flavors.
- Season with additional salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh fennel fronds, if desired.
chef’s knife and cutting board
strainer (for rinsing and draining the beans)
I hope you’ve enjoyed this recipe for White Bean, Fennel & Italian Sausage Soup as much as I’ve enjoyed bringing it to you!
Thank you so much for visiting me here today in my Kudos Kitchen!
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Until we eat again, I hope you have a delicious day!