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Fennel and Potato Soup

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

30-40 minutes


4-6 people


  • 1/2 lb. potatoes
  • 1 large onion
  • 1 cup Italian parsley
  • salt and pepper to taste
  • bulb fennel (1 or 2, about 1.3 lbs)
  • 3 large tomatoes, chopped
  • 12 oz. spaghetti or pasta of choice
  • 1/2 cup Fused Fennel Olive Oil and a bit more to drizzle on top
  • 2 bay leaves
  • 6-7 cups of chicken stock


  • Saute onion until soft. Add fennel and potatoes and stir until coated.
  • Add bay leaf and about 2 cups of the stock. Cover and cook on low for about 10 minutes.
  • Add tomatoes, parsley, and the rest of the stock. Bring to a boil, lower heat, cover, and cook until vegetables are all soft.
  • About 10 minutes before serving add pasta, stir, and cover until pasta is al dente.
  • Ladle into bowls, drizzle with the Fused Fennel Olive Oil, sprinkle with black pepper and serve.
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