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SERVES:
4

INGREDIENTS:

• 4 links Italian sausage, cut into 1-inch chunks


• 1 medium onion, rough chopped


• 1/2 large bulb fennel, rough chopped


• 2-3 cloves garlic, minced


• 5-6 baby potatoes, quartered


• Olive oil for sautéing sausage and veggies


• 1 15-ounce can diced tomatoes


• Approx. 1 1/2 - 2 cups chicken stock


• Approx. 1/3 cup chopped parsley (optional)


• Salt and pepper to taste

PROCEDURE:

Add a good splash of olive oil to a large, heavy bottomed soup pot on medium - medium high heat and add 4 rough chopped links of Italian sausage and cook to brown all around.

Rough chop 1 medium onion, mince 2-3 cloves garlic and cut 5-6 baby potatoes into quarters and rough chop 1/2 bulb of fennel as well.

Once the sausage is nicely browned, take that out of the pan and put it on a clean plate....then add the chopped onion, fennel, potatoes and garlic and cook those along to soften up a little bit.

Use your judgment, you might need to add a little more olive oil to the pot after adding the vegetables.

Once the onions and fennel have softened up, add 1 15-ounce can diced tomatoes and just enough chicken stock to barely cover everything.

Adjust the heat on that and let it simmer along until the potatoes are just cooked through.

When you are happy with the potatoes, add the sausage back to the pot.....add a handful of chopped parsley for added color....season it to taste and, once the sausage has warmed through, it is good to go.

HINTS:

In a pinch use celery cut on a long thin bias instead of fennel.