MUSHROOM, FENNEL, AND ITALIAN SAUSAGE SOUP

Updated at: Thu, 17 Aug 2023 13:16:48 GMT

Step 1

In a large soup pot over medium-high heat, cook the Italian Sausage, crumbling with a spoon, until it is cooked through, about 5 minutes.

Step 2

Remove the sausage from the rendered fat with a slotted spoon and set it aside.

Step 3

Add the onion and fennel to the fat in the pot.

Step 4

Cook, stirring occasionally, for about 4 minutes.

Step 5

Add the garlic and continue to cook, stirring, until the vegetables are soft, about 1 more minute.

Step 6

Add the Slow Cooker Bone Broth, mushrooms, carrots, and reserved sausage to the pan.

Step 7

Cook until the carrots and mushrooms are soft, about 10 minutes.

Step 8

PER SERVING Calories: 340; Total Fat: 239; Saturated Fat: 79; Cholesterol: 64mg; Carbohydrates: 8g; Fiber: 2g; Protein: 239

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Delicious

Easy

Makes leftovers

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