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Tomato Sausage Fennel Soup

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 2 quarts 1x


Units Scale
  • 1/2 lb spicy italian sausage
  • 1/2 medium sized onion, chopped
  • 1 head of fennel, chopped
  • 1 bay leaf
  • 2 30 oz. cans tomato puree* (or two quarts of tomato juice)
  • 4 Tbsp flour
  • 2 Tbsp butter, room temperature
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sugar


  1. In a heavy pot over medium-high heat, cook the sausage. Use a spatula to break it into small pieces, and let some pieces darken significantly. Once the meat is cooked through, use a slotted spoon to remove the meat, leaving the grease in the pot.
  2. Lower the heat to medium, and add the onion and fennel to the pot. Cook, stirring ocassionally, until the fennel has softened (about 10 minutes).
  3. Add the bay leaf and tomato puree. Bring to a simmer and cook for 15 minutes.
  4. Remove the bay leaf, and blend the soup until smooth. Put through a fine mesh sieve or food mill.
  5. Rub flour and butter together into a smooth paste, and thin with a cup of the tomato mixture. Add to boiling soup and stir constantly.
  6. Boil for a couple of minutes to cook flour.
  7. Once the soup is thickened, add the salt, pepper, and sugar.
  8. Serve immediately, topped with fresh parmesan cheese and extra sausage, or store in an airtight container.


I used canned diced tomatoes and pureed them in the blender before starting.