Italian Sausage and Fennel Soup
Prep: 20 min. Cook: 30 min.
12 servings (3 quarts)
Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don’t allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It’s hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. —Suzanne Clark, Fort Dodge, IA