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Sausage, Fennel, and Tomato Soup with Triple-Cheese Toast

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Leeks
Butter
Thyme

Swap

1 thinly sliced fennel bulb for 1 of the yellow onions
4 crushed garlic cloves for the shallots
1 28-ounce can crushed tomatoes for 4 cups of the beef stock
Shredded Fontina for the Gruyère
Shredded Provolone for the Cheddar
Shredded Scamorza (smoked, firm mozzarella) for the smoked Gouda

Add

1 pound bulk sweet Italian sausage

Preparation

  1. Heat a medium soup pot over medium-high heat. Add the EVOO and brown the sausage. Remove with a slotted spoon. Add the onions, fennel, and garlic and cook for 10 minutes. Add the sausage back, deglaze the pan with the wine, add the tomatoes and 2 cups beef stock, and bring to a boil. Season with salt and pepper to taste and serve with the cheese toasts, made just as for the master recipe, #307, using the cheesy combo listed.

Rachael Ray 365: No Repeats
TagsSoupSoup/StewToastSandwichSausageMeatFennelRoot VegetableVegetableTomatoCheeseDairyCookbooks
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