This Italian Fennel Sausage Mushroom Soup is hearty and healthy! It's made with ground turkey sausage, carrots, and kale in a savory broth.
It doesn't get any better than a big bowl of Sausage Fennel Kale Soup during the fall and winter months. This soup is bursting with Italian flavors and sure to warm you up!
I love soups that are hearty and filling, but at the same time are healthy and won't weigh you down. This one is made with without cream or dairy and lightened up a bit with the use of ground turkey sausage.
It's flavored with one of my favorite underutilized vegetables - Fennel. The fennel gives it a mild anise flavor and pairs so well with the Italian spices in the sausage.
This soup is also made with mushrooms, carrots, and kale that are all simmered in a savory broth in a Dutch oven on the stove top. It's earthy, sweet, and slightly spicy all at the same time.
It's perfect for a weeknight meal and can be enjoyed for lunch or dinner. The leftovers last for a few days in the refrigerator and it can be frozen and enjoyed at a later time.
Jump to:
- What Is Fennel?
- How To Cut Fennel
- How To Add Flavor To Soup
- Ingredients For Fennel Sausage Mushroom Soup
- How To Make Sausage Fennel Mushroom Soup
- Which Type Of Sausage Is Best In Soup?
- Can I Sub Any Of The Ingredients?
- How Long Does Fennel Sausage Soup Take To Cook?
- What To Serve With Fennel Sausage Soup
- How Long Does This Soup Last In The Fridge?
- Can It Be Frozen?
- Fennel Sausage Mushroom Soup
What Is Fennel?
Fennel is an aromatic Mediterranean vegetable that consists of a large white bulb at the base, green stalks, and small feathery fronds. It is a member of the Apiaceae family, along with carrots, celery, and parsley.
Fennel has a flavor that is similar to anise, or licorice. The entire plant is edible - The bulb can be eaten raw or cooked and used in everything from salads to risotto to stuffing.
The stalks may be chopped and used to make a homemade vegetable stock and the fronds can be minced and used as a garnish.
I find that fennel can be used much in the same way that you would use celery. It can be enjoyed raw, braised, sautéed on the stove top, roasted in the oven, or used to flavor soups and stews.
When added to soups, the strong anise flavor of the fennel tends to soften and it sweetens a bit as it cooks. Fennel seeds are often added to sausage, giving it a distinctly 'Italian' flavor.
You can find fennel in the produce section of most grocery stores, or at your local farmer's market, depending on where you live.
How To Cut Fennel
It may seem intimidating, but the process of cutting fennel is simple. All you need is a cutting board and a sharp knife.
- Start by placing a fennel bulb on a cutting board. Cut both the top and bottom portion from the fennel bulb with a knife, making sure to save some of the fennel fronds for garnish.
- Discard the woody bottom portion of the fennel and feel free to save the stalks for another recipe, or discard them as well.
- Peel any damaged, brown, or tough outer layers and discard.
- Cut the fennel bulb in half.
- Place the flat surface of one of the fennel halves on the cutting board and dice it just as you would an onion.
- Repeat with the other half of the fennel bulb, making sure to place the flat surface on the cutting board when chopping it with a knife.
One medium to large fennel bulb should yield roughly 1 cup of diced fennel.
How To Add Flavor To Soup
One of the best ways to add flavor to any soup is to use a variety of aromatic vegetables and opt for high quality, minimally processed ingredients.
This soup is made with minced garlic, onions, and fennel, all of which are sautéed in olive oil and provide the dish with a great base of flavor.
I love to use a variety of vegetables when making soups, because each one of them adds a distinct flavor and texture to the overall dish.
This one is made with mushrooms, which provide that quintessential umami flavor, along with carrots for sweetness and kale for earthiness.
It's important that each of the ingredients is added in the correct order and sautéed along with olive oil, salt and pepper to achieve optimal flavor and texture. It takes a bit longer than simply dumping everything into a soup pot at once, but the results are worth the effort.
Ingredients For Fennel Sausage Mushroom Soup
Here's what you'll need to make it.
- 6 cloves Garlic
- 1 Onion (any color)
- 1 bulb Fennel (yields 1 cup diced)
- 3 Tbsp. Olive Oil (split)
- 1 lb. Italian Ground Turkey Sausage (or ground Italian sausage of choice)
- 8 oz. package White Button Mushrooms (or mushrooms of choice)
- 4-5 large Carrots
- 5 cups Low Sodium Chicken Broth
- 3 packed cups Kale (or hearty greens of choice)
- ½ tsp. each Kosher Salt and Pepper (split)
How To Make Sausage Fennel Mushroom Soup
This Fennel Sausage Mushroom Soup is easy to make and only requires a few ingredients.
All that's needed is to mince the vegetables and to sauté the ingredients in a Dutch oven on the stove top in the appropriate order.
Once most of the ingredients are sautéed, everything is simmered in chicken broth until the vegetables are tender and the soup is fragrant.
- Start by mincing 6 cloves of garlic and 1 onion (any color).
- Dice 1 bulb of fennel (see instructions above).
- Peel and dice 4-5 large carrots.
- Wipe any dirt from 1 8 oz. package of button mushrooms (or mushrooms of choice). Cut the mushrooms into slices.
- Roughly chop 3 cups of kale (or hearty greens of choice).
- Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium. Add 1 Tbsp. olive oil to the pot.
- Once heated, add the sliced mushrooms along with ¼ tsp. each kosher salt and pepper. Sauté the mushrooms for 8-10 minutes, or until they are slightly softened and fragrant. Remove the mushrooms from the Dutch oven and set aside.
- Increase the heat to medium-high and add another Tbsp. of olive oil to the Dutch oven. Once heated, add 1 lb. ground Italian sausage of choice. Sauté the sausage for 6-7 minutes, breaking it apart as it cooks. Drain any excess water or grease from the sausage and discard.
- Once the sausage is fully cooked, remove it from the soup pot and set aside.
- Add 1 more Tbsp. olive oil to the soup pot along with the minced garlic, onions, and fennel. Sauté for 5-6 minutes, stirring often.
- Add the diced carrots along with another ¼ tsp. each of kosher salt and pepper. Sauté all of these vegetables for another 5-6 minutes, stirring often.
Which Type Of Sausage Is Best In Soup?
This soup is made with ground Italian turkey sausage, but you can use any variety of ground Italian sausage you like. Ground chicken or pork Italian sausage are both great choices.
You can opt for mild or spicy Italian sausage, depending on your preferred level of spiciness.
Make sure to choose a brand of Italian sausage that is gluten free if gluten is an issue for you.
Can I Sub Any Of The Ingredients?
Yes, this soup can be customized to your tastes!
- Feel free to use any variety of mushrooms you like in place of white button mushrooms. Baby Bella (cremini), Portobello, shiitake, oyster, chanterelle, or porcini are all great choices. If using another variety of mushroom, simply prepare just as you would white button mushrooms.
- Any variety of ground Italian sausage may be used in place of turkey. The spice level can be adjusted according to the type of sausage used. Alternately, red chili flakes may be added for extra spice.
- The kale may be swapped out for any hearty greens of choice, such as Swiss chard, collards, arugula, or spinach.
- Vegetable broth may be used in place of chicken broth.
- Feel free to add 1-2 cans of drained cannellini beans to make this soup even heartier.
How Long Does Fennel Sausage Soup Take To Cook?
Once most of the vegetables are sautéed and the chicken broth is added to the Dutch oven, the soup is brought to a boil and then reduced to a low boil for 15 minutes.
After 15 minutes, the mushrooms, sausage, and kale is added to the soup and it cooks for another 10 minutes on a low boil.
- Once the garlic, onions, fennel, and carrots have sautéed, add 5 cups of low sodium chicken broth to the Dutch oven. Bring the soup to a boil, reduce to a low boil, cover, and cook for 15 minutes.
- After 15 minutes, add the sautéed mushrooms and cooked sausage to the Dutch oven, along with the 3 packed cups of chopped kale.
- Bring the soup to a boil once again, reduce to a low boil, cover, and cook for another 10 minutes, or until the carrots and fennel are tender and the kale wilted.
What To Serve With Fennel Sausage Soup
Once all of the vegetables are tender and the soup is fragrant, it's time to serve.
I love to garnish this soup with some of the reserved fennel fronds. The fronds provide some extra color and fresh anise flavor. Feel free to mince the fennel fronds, or simply tear them with your fingers.
- When it comes to savory soups like this one, I love to serve them with some cheddar chives scones or homemade biscuits for dipping.
- You can also serve it with some warm, crusty bread or Italian breads like focaccia or ciabatta.
- Italian soups are great garnished with some grated Parmesan, Asiago, or Pecorino Romano cheese if dairy isn't an issue for you.
- A dollop of pesto may be added to the soup for extra flavor and richness.
- Soup is perfect paired with this Italian mozzarella grilled cheese or pesto grilled cheese sandwich as well as a pesto flatbread pizza or arugula pesto prosciutto pizza.
Looking for more sausage recipes? Don't miss these!
- Sausage Lentil Kale Soup
- Butternut Squash Sausage Soup
- Chicken Sausage Spaghetti
- Sheet Pan Sausage and Veggies
How Long Does This Soup Last In The Fridge?
Any leftover soup may be stored in an airtight container in the refrigerator for 2-3 days.
Make sure to allow the soup to cool completely before transferring to the fridge for storage.
Can It Be Frozen?
Yes, this soup makes a great freezer meal.
How To Freeze
- Allow the soup to cool completely. Once cooled, transfer the soup to heavy-duty freezer bags or freezer-safe storage containers.
- Label with the date and store up to 3 months in the freezer.
How To Thaw
- Transfer the soup to the refrigerator 24 hours before serving and allow to thaw.
- Once thawed, place the soup in a Dutch oven or pot on the stove top and heat until warmed through. Alternately, the soup may be heated in the microwave.
Love soup? Check out these recipes!
- Chunky Vegetable Soup
- Hearty Lentil Soup
- Tuscan Vegetable Noodle Soup
- Cannellini Bean, Kale, and Carrot Soup
Looking For More Fennel Recipes? Don't Miss These!
Roasted Fennel
Roasted Carrot Fennel Soup
Fennel Tea
Fennel Sausage Mushroom Soup
Equipment
- Cast Iron Dutch Oven or heavy-bottomed soup pot
Ingredients
- 6 cloves garlic
- 1 onion any color
- 1 bulb fennel yields 1 cup diced
- 3 Tbsp. olive oil split
- 1 lb. ground Italian turkey sausage or ground Italian sausage of choice
- 8 oz. button mushrooms or mushrooms of choice
- 4-5 large carrots
- 5 cups low sodium chicken broth
- 3 packed cups kale or hearty greens of choice
- ½ tsp. kosher salt split
- ½ tsp. pepper split
Instructions
How To Cut The Fennel:
- Place the fennel bulb on a cutting board. Remove both the top and bottom portion from the fennel bulb with a knife. Discard the woody bottom portion of the fennel and feel free to save the stalks for another recipe, or discard them as well.Reserve some of the fennel fronds for garnish.
- Peel any damaged, brown, or tough outer layers from the fennel bulb and discard.
- Cut the fennel bulb in half. Place half of the fennel bulb on the cutting board (flat surface side down) and dice it just as you would an onion.
- Repeat with the other half of the fennel bulb, making sure to place the flat surface on the cutting board when chopping it with a knife, so that the fennel doesn't roll around when dicing it.
How To Make The Soup:
- Mince 6 cloves of garlic and 1 onion (any color).
- Peel and dice 4-5 large carrots (yields 3-4 cups diced carrots).
- Wipe any dirt from 1 8 oz. package of button mushrooms (or mushrooms of choice). Cut the mushrooms into slices.
- Roughly chop 3 cups of kale (or hearty greens of choice, such as Swiss chard, collards, or spinach).
- Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium. Add 1 Tbsp. olive oil to the pot. Once heated, add the sliced mushrooms along with ¼ tsp. each of kosher salt and pepper. Sauté the mushrooms for 8-10 minutes, or until they are slightly softened and fragrant. Remove the mushrooms from the Dutch oven and set aside.
- Increase the heat to medium-high and add another Tbsp. of olive oil to the Dutch oven. Once heated, add 1 lb. ground Italian sausage of choice. Sauté the sausage for 6-7 minutes, breaking it apart as it cooks. Make sure to drain any excess water or grease from the sausage and discard before adding the rest of the ingredients.Once fully cooked, remove the sausage and set aside.
- Add 1 more Tbsp. olive oil to the soup pot along with the minced garlic, onions, and fennel. Sauté for 5-6 minutes, stirring often.
- Add the diced carrots along with another ¼ tsp. each of kosher salt and pepper. Sauté all of these vegetables for another 5-6 minutes, stirring often.
- Add 5 cups of low sodium chicken broth to the Dutch oven. Bring the soup to a boil, reduce to a low boil, cover, and cook for 15 minutes.
- Add the sautéed mushrooms and cooked sausage to the Dutch oven, along with the 3 packed cups of chopped kale or hearty greens of choice.Feel free to add 1-2 cans of drained cannellini beans to make this soup even heartier.
- Bring the soup to a boil once again, reduce to a low boil, cover, and cook for another 10 minutes, or until the carrots and fennel are tender and the kale wilted.
- To Serve: Garnish the soup with some of the reserved fennel fronds for extra color and flavor (optional).
Notes
Nutrition
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