Smokey Italian Tomato Soup
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Family Tested & Approved
olive oil, extra virgin
garlic cloves, chopped
italian sausage, no casings
mozzarella cheese, whole milk-cut into small pieces
plum tomatoes, in juice
liquid smoke (depends on taste)
mesquite seasoning salt
red pepper flakes (optional)
6 inch baguette, sliced thin
Add olive oil in a large heated stock pot. Fry pancetta until crispy. Remove pancetta from pot. Reserve 1/4 of pancetta bits for bread.
Add onions, garlic, 2 tsp Italian seasoning to pot. Sauté until veggies are soft
Take 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
Meanwhile, preheat oven to 350 degrees. Bake meatballs on a oven proof pant for 10 minutes or until juices run clear. Remove from oven.
Add tomatoes, remaining basil, stock, liquid smoke and salt. Simmer for 15 minutes. Blend with an immersion blender until smooth consistency.
Add cream, 3/4 pancetta and meatballs to pot. Simmer for 15-20 minutes
Brush baguette slices with remaining olive oil, sprinkle remaining Italian seasoning, cheese and pancetta bits. Broil in oven until cheese has melted.
Add soup to boil and top with slices of cheese crostini. ENJOY
Last Updated: Wed, Mar 23, 2016