Chicken-Sausage Fennel Soup


  • 8 (3-oz) links sun-dried tomato chicken sausage, diced
  • 1 Tbsp vegetable oil
  • 5 cups chicken broth
  • 4 tomatoes, seeded and chopped
  • 2 small fennel bulbs, cored and chopped (see note)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp dried oregano
  • 1 tsp salt, 1 tsp pepper
  • 1 Tbsp balsamic vinegar

Cook sausage in hot oil in a large skillet 8 minutes or until browned, stirring to crumble; drain and transfer to a 5- or 6-quart slow cooker. Stir in broth, tomatoes, fennel, onion, garlic, oregano, salt and pepper. Cover and cook on LOW 8 hours. Stir in vinegar before serving.

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