Instructions:

1. Roast Fennel:

Preheat the oven to 400°F (200°C).

Toss thinly sliced fennel with olive oil, fennel seeds, salt, and pepper. Roast in the oven until caramelized and tender, about 20-25 minutes.

2. Sauté Aromatics and Chicken Sausage:

In a large pot, heat olive oil over medium heat. Add crumbled chicken sausage and cook until browned.

Add diced onion, minced garlic, chopped carrots, and chopped celery. Sauté until the vegetables are softened.

3. Deglaze with Wine:

Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom.

4. Simmer:

Add chicken broth and dried thyme to the pot. Bring the mixture to a simmer and let it cook for about 15 minutes.

5. Combine Roast Fennel:

Add the roasted fennel to the pot, allowing the flavors to meld. Simmer for an additional 10 minutes.

6. Adjust Seasoning:

Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.

7. Serve:

Ladle the Chicken Sausage and Roast Fennel Soup into bowls.

Garnish with fresh fennel fronds and a sprinkle of grated Parmesan cheese.

Serve with toasted slices of crusty bread on the side.

Optional Tips:

Consider adding a splash of fresh lemon juice just before serving for a burst of brightness.

Drizzle with extra virgin olive oil for an added layer of richness.

Experiment with different types of chicken sausages, such as herb-infused or spicy varieties, for unique flavor profiles.