Sausage Bean Soup with Fennel and Leeks is scrumptious. It’s the perfect soup recipe for dinner to warm the soul. This soup recipe is packed with flavor.
Sausage Bean Soup with Fennel and Leeks
It’s soup weather = yum! We all have a favorite soup in my family; this Sausage Bean Soup with Fennel and Leeks is one of my personal favorites.
This soup is bursting with flavor. It’s easy to make. In fact, it takes about 40 – 45 minutes to make from start to finish.
You can even prep this recipe on the weekend to serve on a busy weeknight or you can make it as a freeze ahead meal (see below).
Here’s the recipe to cook and serve on your winter menu!
- 1 pound turkey sausage, sweet
- 1 pound turkey sausage, hot
- 32 oz. vegetable broth
- 32 oz. water
- 4 tablespoons olive oil
- 4 leeks
- 1 fennel, large
- 2 cloves garlic
- 8 - 10 oz. fresh baby leaf spinach
- 3 cans white beans, 14.5 oz cans
- 2 teaspoon onion powder
- 1 teaspoon sea salt
- ¾ teaspoon coriander
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Remove the sausage from the casing. Cook it up in a large sauce pan with 2 tablespoons of olive oil. As it cooks stir frequently and break the sausage into small pieces.
While the sausage is cooking prepare the vegetables.
Wash, slice and dice the leeks. Set them aside.
Wash and chop the fennel. Set it aside.
Mince the cloves of garlic.
Using a knife, chop the spinach.
Remove the cooked sausage from the large soup pan. Add two more tablespoons of oil to the bottom of the pan. Add in the leeks and fennel and cook just enough to sear them to a glisten, do not brown or over cook. Just sear to release their flavor.
Add the sausage back to the pan. Add in the vegetable broth, water and beans (undrained).
Add the spinach, garlic, onion powder, sea salt, coriander, garlic powder and black pepper to the soup. Stir everything together.
Bring the mixture to a boil, reduce the heat and let the soup simmer while cooking some pasta.
Serving the Soup! We use Ditalini Pasta with this recipe. We also add the amount of pasta we personally would like into each of our bowls, I don’t stir my soup base and my pasta together in a large pan ahead of time.
Top it Off! Add a little sprinkle of fresh grated parmesan cheese on top.
The Fennel? You can just use the bulb. Personally, I love to trim the top and the bottom and chop everything. It adds a lot of flavor!
The Leeks? I remove the big long leafy tops. I then take the long tubular onion part, leaving the bottom intact, I cut 4 slices around this tubular piece from the top down to that bottom part and then I separate and wash out any dirt. Then I slice cut it into small pieces.
FREEZE the Leftover! If you have excess soup base and don’t plan on eating it right away, let it cool and freeze it in a freezer bag or airtight container. Do not freeze it with pasta. Make fresh pasta once you thaw and heat it up.
Want more soup to warm the soul? Check out my healthier version of Easy Pasta Fagioli made with Turkey Sausage. This is my hubby’s personal favorite!