- 1 onion peeled and diced
- 1 fennel bulb with stems and fronds
- 4 Yukon gold potatoes peeled and cubed
- 5 carrots peeled and diced
- 1 tablespoon cooking oil
- 1 pound loose hot or sweet Italian sausage
- 8 cups chicken stock
- 1 14.5- ounce can diced tomatoes fire roasted, preferred
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dry thyme
- Crushed red pepper to taste
- Salt and pepper to taste
- ½ cup heavy cream
- 12 ounces fresh tortellini
- Extra virgin olive oil optional, for serving
Prepare the Soup:
Heat 1 tablespoon oil in a soup pot. Add onions and cook for 5 minutes or until beginning to soften. Add fennel bulb wedges and diced stalks along with the diced carrots and cook for 5 more minutes until beginning to soften.
Crumble the loose sausage into the pot and cook, stirring regularly, for 10-12 minutes until well browned and cooked through. Add the potatoes. Season everything with salt and pepper.
Pour in the chicken stock and the can of diced tomatoes. Bring to a boil. Season with garlic powder, paprika, crushed red pepper, dry thyme. Simmer for 20-30 minutes until the potatoes are fork tender.
Calories: 865kcal | Carbohydrates: 75g | Protein: 36g | Fat: 49g | Sodium: 1283mg | Fiber: 10g | Sugar: 9g | Vitamin C: 48mg