Photo: Brian Woodcock, Styling: Missie Neville Crawford 
Hands-on Time
16 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: 1 1/2 cups)

The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.

How to Make It

Step 1

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garlic); cook 3 minutes. Reduce heat; cook 10 minutes or until sausage is browned and vegetables are tender, stirring to crumble sausage. Add sage and tomato paste; cook 1 minute, stirring constantly. Add wine; cook 3 minutes or until liquid is reduced by half. Add stock; bring to a boil, reduce heat, and simmer 5 minutes. Add tomato and beans, and cook 2 minutes. Sprinkle with chopped parsley, or follow freezing instructions.

Step 2

TO FREEZE: Cool soup to room temperature; seal in a large zip-top plastic freezer bag. Lay bag flat in freezer; freeze up to 2 months.

Step 3

TO THAW: Microwave soup in bag at MEDIUM (50% power) for 4 minutes or until pliable.

Step 4

TO REHEAT: Pour soup into a Dutch oven. Cover and cook over medium heat until thoroughly heated (about 20 minutes).

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

my husbands favorite soup ever

mlmorrison
January 20, 2016
I make this at least once a week during winter.  We can't seem to get enough of it.  We have used Turkey sausage instead of the pork sausage and it is just as good.  

cb1986's Review

emcgee
September 10, 2014
I love this recipe! I'm generally not a fan of any soup that isn't creamy, so I was really stepping out of my wheelhouse on this one, and I'm so glad I did. It's super flavorful, and totally satisfying. Recipe Changes: I used regular Italian sausage and just used the crushed red pepper, definitely had enough heat and flavor. At the very end I threw in a bag of spinach for some extra veggie power and was so thrilled with the results. To top it all off, we added a spoonful of parmesan.

Moonpie1230's Review

DonnaJean113
June 19, 2014
I made recipe exactly as written and it was delicious. I love spicy food and it sure had a kick if you follow the ingredients exactly. I am not sure how anyone can say this recipe is bland. I also decided to freeze the remaining soup in 1.5 cup mason jars. I have since reheated each portion and it was just as good as the first time. All the ingredients stayed fresh and the tomatoes didn't even get mushy. I am sure it is because I used fresh tomatoes instead of canned as others did. I shared this with my extended family and they loved it too. I will be making this again!! Thank you Cooking Light for a healthy and very flavorful soup that fills me up and I can freeze for quick meals later.

thelialaluna's Review

LauraD318
May 04, 2014
I tweaked the recipe quite a bit to suit my tastes. Added 1 cup each of carrots and parsnips. Halved the wine. Used a large can of tomatoes in purée (28-oz) but skipped the tomato paste. Added 2-3 cups more of chicken stock. Used only one large can of beans (19-oz). Added fresh herbs, mint and fennel fronds. And I added 1 cup of cooked rice at the very end.

ClaudiaCorzato's Review

Jlbfox
April 17, 2014
N/A

emcgee's Review

thelialaluna
March 30, 2014
I loved the combination of the fennel, sausage and cannelli beans. Very easy and Very yummy!

Mdmtoad's Review

GrantCooper
March 25, 2014
SO good and SO easy. Will definitely make this again. yum!!

GrantCooper's Review

Mdmtoad
March 19, 2014
I made 1/2 the amount and we ate it for a few meals. Definitely NOT bland. The hot Italian pork sausage adds enough heat. I would leave out the extra red pepper next time. The wine and fennel give a lot of depth and flavor. Really delicious.

LauraD318's Review

ClaudiaCorzato
March 16, 2014
This was pretty good but kind of oily. Next time I will cook the sausage and drain it before adding it to the soup. It tasted good though and I love the fact that you can freeze it.

roxannepr's Review

Moonpie1230
March 02, 2014
Made per recipe. Apparently, hot Italian sausage is much hotter than I had imagined because this was too spicy hot for both me and my husband. I added a 15 oz can of diced tomatoes (including juice) just to tone it down. It is very flavorful. I will make it again but I might use 1/2 hot Italian sausage and 1/2 mild sausage and cut down on the red pepper flakes. I don't really "measure" when adding herbs/spices so I may have overdone it.