How to Make Sausage, Fennel and Cauliflower Soup is easy, and I can’t tell you how delicious the soup is. I’ve made this for my family on MANY occasions and taken it to various get togethers and it always gets good reviews. The sausage adds the perfect “kick” of heat, and the fennel adds flavor that I just adore. The soup is hearty enough to be served as a meal, which is nice, too. The great thing about this Recipe is that you can change things up a bit. If you don’t like pinto beans, try cannellini beans, or try other vegetables instead of cauliflower. The only two staple ingredients I wouldn’t change are the sausage and fennel.
Sausage, Fennel and Cauliflower Soup Ingredients
- 1 package of spicy Italian Sausage
- 1/2 head of cauliflower
- 1 fresh fennel bulb
- 2 15 oz can petite diced tomatoes
- 2 cups chicken broth
- 4 garlic cloves (crushed)
- 2 cans(15 oz of pinto beans)
- fresh basil for garnish
REMOVE casings from sausage by cutting a slit in the sausage and then pop the meat out of the casing into a (4 qt or more) pot and brown.
ADD chopped fennel and garlic and cook for an additional 3 minutes.
MIX in cauliflower which has been chopped into bite sized pieces.
STIR tomatoes and broth into the mixture.
DRAIN and rinse beans with a colander. Add to soup.
SIMMER soup until cauliflower is tender (about 20 minutes).
GARNISH with chopped basil.
SERVE and enjoy!