Italian Sausage and Fennel Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 2 fennel bulbs, thinly sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into small pieces with a spoon.
- Add the sliced fennel and chopped onion to the pot. Cook for 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and sliced carrots. Cook for 2 minutes until the garlic is fragrant.
- Pour in the diced tomatoes and chicken broth. Add the dried oregano, salt, and black pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and cook for 25 minutes until the carrots and fennel are tender.
- Remove from heat and stir in the chopped parsley before serving.
Notes
Cook the stew fully before storing so the flavors continue to develop in the fridge. Reheat gently on the stovetop with a splash of broth if it thickens too much. Leftovers keep well for three days and freeze nicely in airtight containers for up to two months.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board