Rating
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 1 Fennel Bulb, sliced
 1/2 Carrot, Cubed
 Tantillo California Extra Virgin Olive Oil
 Salt to taste
 Black Pepper to taste
 3 Cremini Mushrooms, sliced
 2 Baby Button Mushrooms, sliced
 2 Sweet Italian Pork Sausage links, casing removed
 1 Bunch Escarole
 Water as needed, about 2 quarts
 2 Potatoes, peeled and cubed
1

In a soup pot, add oil, heat then begin to caramelize fennel and carrots. Sweat with water, and season with salt for about 10 minutes.

2

Add in crumbled sausage and begin to brown. Once sausage is almost cooked add mushrooms and lower heat to let mushrooms soften.

3

Stir in escarole and water. Bring to a boil and stir in potatoes. Let simmer for 20 minutes before serving. Garnish with cheese if desired.

Ingredients

 1 Fennel Bulb, sliced
 1/2 Carrot, Cubed
 Tantillo California Extra Virgin Olive Oil
 Salt to taste
 Black Pepper to taste
 3 Cremini Mushrooms, sliced
 2 Baby Button Mushrooms, sliced
 2 Sweet Italian Pork Sausage links, casing removed
 1 Bunch Escarole
 Water as needed, about 2 quarts
 2 Potatoes, peeled and cubed

Directions

1

In a soup pot, add oil, heat then begin to caramelize fennel and carrots. Sweat with water, and season with salt for about 10 minutes.

2

Add in crumbled sausage and begin to brown. Once sausage is almost cooked add mushrooms and lower heat to let mushrooms soften.

3

Stir in escarole and water. Bring to a boil and stir in potatoes. Let simmer for 20 minutes before serving. Garnish with cheese if desired.

Fennel Sausage Soup