I haven’t done a recipe in a long time! I love food and think about it pretty much constantly, so this is a tragic oversight. Sadly, I just don’t make enough deliciousness these days that’s worth sharing. Lately it’s just “get home, throw some stuff in the oven or in a pot and hope for the best” around these parts. Getting elbow deep into yummy cooking or baking projects is always one of my favorite things to do once a semester ends, so I’m anticipating much yumminess this summer. (So is my husband, long-suffering man.)
However, I did manage to make a yummy thing one cold and windy night in Honolulu. (It happens. Occasionally.) This soup. This was one of those nights when it was deliciously cold and I had an odd set of ingredients that needed to be consumed in the next few days. I decided to throw everything together in a soup form and it turned out SO tasty. You may not be able to find all ingredients, but it’s definitely worth modifying as you can, because the combination of 3 KINDS OF GARLIC FLAVOR, sweet chicken sausage, and dried fennel is delish.
Side note: I can’t say enough good things about Better Than Bouillon bases. Every one I’ve tried has been amazing and far superior to the dried cube, canned, or carton variety. Costco frequently has budget-friendly big jars of roast chicken base, but my Safeway has small jars of all kinds of flavors: beef, garlic, low-sodium chicken, roast vegetables, etc. BTB products are a little pricier than other products, but deliver big on depth of flavor. No, this is not a sponsored post! I am just a huge fan and want everyone to have amazing soup.
Anyway, while you still have a few cold evenings left before spring, and if you are REALLY into garlic, think about giving this soup a try. If you can find this Smoked Chicken Mango Sausage from Aidells, all the better for your taste buds.
Triple Garlic, Chicken Sausage, and Fennel Soup
4 links Aidells Mango Smoke Chicken Sausage, sliced into coins
1 Tbsp olive oil
1 Tbsp butter
Small onion, diced
3 garlic cloves, minced
2 cups baby tomatoes, halved
1 teaspoon dried fennel
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
5 cups water
5 tsp Better Than Bouillon Garlic Base
7 ounces dried pasta (I used rotini)
14.5 oz can garbanzo beans, drained and rinsed
2 large handfuls spinach
Salt and pepper to taste
1/4 cup sour cream
Parmesan cheese, grated, for serving
Brown chicken sausage over medium high heat. (4 minutes)
Reduce heat to medium. Add olive oil and butter and allow to heat.
Add onion and cook until soft and fragrant. (4 minutes)
Add minced garlic and cook for an additional minute.
Add tomatoes and cook until juices have been released and skins are wilted, stirring occasionally. (5 minutes)
Add spices. Stir together and let bloom. (1 minute)
Add water and bouillon base. Bring to a boil and stir to make sure bouillon base is dissolved.
Once water is boiling, add pasta. Cook, stirring occasionally, according to time on package of pasta.
Lower heat to medium low.
Stir in garbanzo beans and spinach and let spinach shrink. (2 minutes)
Add salt and pepper to taste.
Turn off heat. Stir in sour cream.
Serve sprinkled with generous helpings of grated Parmesan cheese and a side of crusty bread.