This fall has seen the coincidental publication of my Sunday Casseroles and When Paris Went Dark—The City of Light During the German Occupation, my husband’s new book. As a consequence, the past two months have been a blur of travel for us. I’ve been to Maine, Boston, and Ohio for book events, and tagged along with my spouse to New York, Washington, and Connecticut for his talks and signings. This chaotic schedule has meant that I’ve had to cook smart, and make plenty of dishes in advance. Soups, it turns out, have been my salvation since they are so easy to do ahead. One of my favorites has been a comforting Italian –style “zuppa“ of tomatoes, fennel, and sausage.
This hearty soup is made by sautéing slices of sweet, fennel-scented Italian sausage along with leeks and then gently simmering the duo in chicken stock and tomatoes. Simple seasonings of basil, red pepper flakes, and garlic round out the robust flavors, while a sprinkle of grated Parmigiano provides a fitting garnish.