A few years ago I had a potluck and my friend brought this soup. Fast forward to now and I’m still dreaming of it. Fennel and tomato pair nicely for an Italian-style tomato soup. Its perfect with crusty bread on a cold day! This recipe comes together in no time.
- 2 Tbs. olive oil
- 1 large fennel bulb, diced (4 cups)
- 2 vegan Italian sausages, cut up (I used tofurkey, but field roast would be good as well)
- 1 tsp. fennel seeds
- 4 cups vegetable broth
- 1 28-oz. can crushed tomatoes
- small pasta noodles (optional)
Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add broth, and tomatoes , and bring to a boil. Add noodles, if adding, and let simmer until the pasta is ready. Add spinach and simmer until wilted. Season with salt and pepper.
original recipe found here