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Rachel's Tomato Pork and Fennel Soup

Rachel's Tomato, Pork and Fennel Soup

Rachel's Tomato, Pork and Fennel Soup is a delicious and comforting soup that's full of flavour. Perfect for a cold winter's day!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6


  • 1 Tbsp olive oil
  • 500 g/1lb pork and fennel sausages
  • 1 onion, thinly sliced
  • 1 rib celery, thinly sliced
  • 1 carrot, thinly sliced
  • 1 bulb fennel, thinly sliced (optional, see note)
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 1 courgette, grated
  • 1 tin (425g/15oz) chopped tomatoes
  • 3 cups chicken stock
  • 1 tin (425g/15oz) butter or cannellini beans, rinsed and drained
  • 3 cups baby spinach
  • grated parmesan cheese, to serve (optional)
  • fresh basil leaves, to serve (optional)


  1. Heat olive oil in a dutch oven or large saucepan over medium-high heat. Remove the casings of the sausages and break into little meatballs approximately 2cm (3/4in) size. Fry, turning regularly, until all sides are browned. The middle doesn't need to be cooked through at this stage. Remove and set aside. You may need to do this in 2 or 3 batches depending on the size of your pan.

  2. Add the onion, celery, carrot, fennel (if using), fennel seeds and chilli to the pan with a pinch of salt and crack of black pepper and sauté until vegetables are soft.

  3. Add the courgette, tomatoes and chicken stock and return the pork back to the pan. Reduce the heat and cook for approximately 20 minutes or until the soup has slightly thickened. Add the baby spinach and beans and cook for a further 5 min. Divide among serving bowls and top with parmesan cheese and fresh basil leaves, if desired.
  4. Serve with a big chunk of crusty bread (and butter!).

Recipe Notes

I only add fennel when it is reasonably priced which is often not the case in the middle of winter when you feel like this soup. There is enough fennel flavour from the seeds and sausages that the fresh fennel bulb is purely an optional addition.