Smokey Italian Tomato Soup

Sherri Williams


One of this month's challenges in my Sandwiches, Sammiches & Sammies group was to create a soup using your favorite sandwich ingredients. My favorite sandwich in all the world, is a nice "BIG" Italian Sammie. This is my Sammie to Soup. Cooking with Passion! sw:)

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★★★★★ 1 vote
10 Min
40 Min


2 Tbsp
olive oil, extra virgin
1/3 lb
pancetta, chopped
1 large
onion, chopped
5-6 large
garlic cloves, chopped
1 Tbsp
italian seasoning
1 1/2 lb
italian sausage, no casings
4 oz
mozzarella cheese, whole milk-cut into small pieces
1 bunch
basil, divided
1 lg can(s)
plum tomatoes, in juice
1 lg can(s)
tomato puree
3 c
chicken stock
2-4 Tbsp
liquid smoke (depends on taste)
1 c
whipping cream
1 Tbsp
mesquite seasoning salt
black pepper to taste
red pepper flakes (optional)
6 inch baguette, sliced thin


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1Add olive oil in a large heated stock pot. Fry pancetta until crispy. Remove pancetta from pot. Reserve 1/4 of pancetta bits for bread.

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2Add onions, garlic, 2 tsp Italian seasoning to pot. Sauté until veggies are soft

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3Take a small amount of sausage. Flatten sausage and place a piece of basil and cheese in the middle of sausage. Pinch the sides together to form a small meatball

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4Meanwhile, preheat oven to 350 degrees. Bake meatballs on a oven proof pant for 10 minutes or until juices run clear. Remove from oven.

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5Add tomatoes, remaining basil, stock, liquid smoke and salt. Simmer for 15 minutes. Blend with an immersion blender until smooth consistency.

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6Add cream, 3/4 pancetta and meatballs to pot. Simmer for 15-20 minutes

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7Brush baguette slices with remaining olive oil, sprinkle remaining Italian seasoning, cheese and pancetta bits. Broil in oven until cheese has melted.

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8Add soup to boil and top with slices of cheese crostini. ENJOY

About this Recipe

Course/Dish: Pork, Vegetable Soup
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy