Italian Sausage, Fennel and White Bean Soup

4.41 from 5 votes

This hearty and healthy soup has a wonderful depth of flavor thanks to the addition of the fennel and sausage.

Prep Time10

Cook Time20

Total Time30

Course: healthy soup, Main Course, Soup - Main Course

Cuisine: Italian Cuisine

Keyword: Italian sausage soup with fennel, italian sausage soup with white beans, Italian sausage, Fennel and white bean soup

Servings: servings

Calories: 487kcal

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 roughly chopped
2 teaspoons salt
1 teaspoon pepper
3 cloves garlic minced
3 heaping tablespoons tomato paste
2 cans (15 ounces each) cannellini beans rinsed and drained
1 cup dry white wine
4 cups chicken stock or broth
2 cups water

Get Recipe Ingredients

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.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Soup may be frozen in an airtight freezer container for up to 6 months.

Thaw in the refrigerator and reheat in a saucepan on the stovetop.