The Balanced Diet: Minestrone Soup with Turkey Sausage and Fennel

Minestrone Soup with Turkey Sausage and Fennel

The weather on the East Coast has become a sick joke. I swear Mother Nature already has her April Fool’s Day all planned out and it’s going to be 20 degrees and snowing.

I’ve been dying to jump into spring cooking and start experimenting with all my favorite green vegetables. But my body is still craving stews and soups. March is always a weird time of year for recipe planning. So for the past few weeks I’ve tried to focus on hardy late winter fare that takes well to a little Springification.

Minestrone Soup with Turkey Sausage and Fennel Minestrone Soup with Turkey Sausage and Fennel Minestrone Soup with Turkey Sausage and Fennel Minestrone Soup with Turkey Sausage and Fennel I made this easy minestrone soup recipe a few weeks ago when the temperatures were taking a turn for the arctic again. Charlie was working late, so I brought over a quart container of it for us to enjoy while continuing our House of Cards bingefest.

Minestrone soup is already a great one-pot meal. But I tried to make sure that all the food groups were covered by adding some turkey sausage and bulking up the broth with even more veggies and herbs than usual. It’s always best to spoon feed yourself your dinner when there’s political blood being spilled in the background.

Minestrone Soup with Turkey Sausage and Fennel There’s a second quart container in my freezer that might just have to be defrosted for dinner tonight, lest I have to go outside to grocery shop.

How are you dealing with the change of seasons (or lack thereof) in your kitchen? Let me know what you’re cooking in the comments!



Minestrone Soup with Turkey Sausage and Fennel

Minestrone Soup with Turkey Sausage and Fennel

Prep Time: 10 minutes

Total Time: 45 minutes

Serving Size: 4

Minestrone Soup with Turkey Sausage and Fennel

This classic minestrone soup recipe is a healthy and filling one pot meal. The sausage and fennel add loads of Italian flavor to the pot.


  • 1 tablespoon olive oil
  • 3/4 pound turkey sausage (preferably, a mix of hot and sweet Italian), casings removed
  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and diced
  • 1 small fennel bulb, trimmed and diced
  • 2 large garlic cloves, minced
  • One 15-ounce can diced or crushed tomatoes
  • 8 cups vegetable or chicken stock
  • 2 teaspoons salt
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/2 cup elbows or orecchiette (I used Edison's gluten-free quinoa pasta)
  • 1/2 cup coarsely chopped or torn herbs (basil, chives, parsley or a combination)


  1. Heat the oil in a large Dutch oven or stock pot. Brown the sausage over high heat, breaking up the meat with your spatula to form small clusters, until cooked through and beginning to crisp, about 4 minutes. Remove to a plate with a slotted spoon.
  2. Add the onions, carrots, and fennel to the sausage drippings. Saute over medium-high heat until soft, 5 minutes. Stir in the garlic and cook for another minute, until fragrant. Pour in the tomatoes and simmer until the liquid is reduced and the tomato chunks have softened, 5 minutes. Add the cooked sausage, stock and salt to the pot. Bring to a boil.
  3. Stir in the pasta and beans and reduce the heat to medium-low. Simmer until the pasta is cooked through. Off the heat stir in the herbs and taste for seasoning. Serve alongside some crusty bread and garnish with a drizzle of olive oil, shaved Parmesan or pecorino.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


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10 Responses to The Balanced Diet: Minestrone Soup with Turkey Sausage and Fennel

  1. I love Minestrone! I hate this fake spring though! Oh and I have not yet started House of Cards. I cannot wait though. I have to start while it is still cold out or I will really feel lazy when it is sunny and beautiful out and I am on the couch in sweats all day!

  2. Frankie says:

    I’m making a lotta potages this month. Throwing every vegetable – fresh or frozen – I have lying around into chicken broth with some herbes de provence, and then sticking an immersion blender in the pot. That’s what French homey restaurants do with their leftovers.

  3. We Chicagoans have been having pretty crummy weather too – so we certainly can sympathize with the east coast! This recipe sounds delicious and perfect for warming us up. Will certainly be trying this one out. Thanks so much for sharing!

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