Add 2 tablespoons of olive oil to a large enameled dutch oven or other large heavy bottomed pot. Add the Italian sausage and cook over medium-high heat, using a spatula to break up the sausage as it cooks. Cook for about 8 minutes, or until the sausage is nicely browned. Use a spatula to remove the sausage to a paper towel lined plate and set aside.

Add the diced onion and diced fennel bulbs to the pot and cook for another 5 minutes until softened. Add the carrot and fennel stalks and cook an additional 5 minutes until they are also softened. Add the minced garlic, reserved sausage, and thyme. Stir, and cook for just about a minute, until the garlic is fragrant. Pour in the sauvignon blanc and cook for a minute until slightly evaporated. Pour in the chicken stock & bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook for 30 minutes.

Remove the lid from the pot and stir in the baby greens, tomato, and fennel fronds. Simmer for an additional 5 minutes until the greens are wilted, then turn off the heat.

Meanwhile, preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper and spread the baguette slices out on the parchment paper. Top each slice with a bit of shredded gouda, evenly dividing it among all the slices. Bake in the oven for about 15 minutes, or until the bread is golden and the cheese is melted. You can also quickly broil the cheesy bread pieces for a minute or two for a quicker result.

When ready to serve, ladle the soup into bowls and top with cheesy croutons. Enjoy!