Fennel, Sausage and Potato Stoup

fennel sausage and potato stoup
  • Prep Time
  • 4Servings


  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound uncooked sweet Italian sausage
  • 1 onion, chopped
  • 1 large fennel bulbquartered, cored and thinly sliced (reserve a handful of fronds, chopped)
  • 3 garlic cloves, chopped
  • 1 fresh or dried bay leaf
  • Salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 6 cups chicken broth
  • 3 Idaho or russet potatoes (about 1 1/2 pounds), peeled and thinly sliced
  • 1/2 cup fresh basil leaves, chopped
  • Flat-leaf parsley, chopped (a generous handful)
  • Freshly grated Asiago or Grana Padano cheese, to pass around the table
  • Crusty Italian bread, to pass around the table


In a large soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and brown for a couple of minutes. Add the onion, fennel, garlic and bay leaf. Season with salt and pepper and cook for 5 minutes. Deglaze the pan with the wine, stirring for about 2 minutes, then add the broth, cover and bring to a boil. Add the potatoes and cook, uncovered, until tender, about 10 minutes.

Turn off the heat, adjust the seasonings and top the stoup with the chopped fennel fronds, basil and parsley. Pass around the cheese and bread at the table.