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Fennel and Sausage Soup



  • 14 ounces of Italian sausage
  • 1 small onion – roughly chopped
  • 1 fennel bulb - halved, cored and thinly sliced
  • 2 cloves garlic – minced
  • 1/4 cup white wine
  • 1 jar of Lucini Tuscan Marinara Sauce
  • 1 teaspoon crushed red pepper
  • 32 ounces chicken stock
  • 1/3 cup small or medium shell pasta
  • Parmesan cheese to taste


  1. Brown the sausage with 1 tablespoon of extra virgin olive oil on medium-high heat in a large pot, about 5 minutes. Once browned remove and set aside.
  2. Add two tablespoons of extra virgin olive oil and sauté the fennel and the onion until soft. Add garlic and cook 1 minute more.
  3. Add the wine and cook until fennel and onion are browned and caramelized. Add the crushed red pepper and Tuscan Marinara Sauce and cook for 1-2 minutes or until the flavors have melded together.
  4. Add the chicken stock, browned sausage, and pasta and cook until pasta is al dente. About 8 minutes.
  5. Serve topped with Parmesan cheese.

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