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Vegetables: One medium diced onion, two diced carrots, and two diced celery ribs—a classic mirepoix for flavor base.
Tomato Base: A full can of tomato paste (6 oz) will deepen the soup's flavor.
Garlic and Fennel: Six cloves of minced garlic and 1.5 teaspoons of fennel seeds (if using sausage with fennel).
Flour: Three tablespoons are necessary for thickening the soup.
Chicken Stock: Eight cups of a homemade or store-bought chicken stock will serve as a flavorful base.
Wine: One cup of dry white wine adds depth; can be omitted for a non-alcoholic version.
Cream: One and a half cups of heavy cream ensure the soup's creamy texture.
Herbs: Fresh basil and parsley will enhance the soup's aroma and flavor.