Rustic Italian Soup

Lynn Socko Recipe

By Lynn Socko lynnsocko

Finding some beautiful red, yellow and orange bells at the store yesterday was the inspiration for this soup. So delicious, it garlicky, cheesy, and a little bit of heat!


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

1
red, yellow and orange bell pepper
3
carrots
1
rib of celery
1/2 small
sweet onion
6 clove
garlic
19 oz
sweet italian sausage
8 oz
romano cheese
2 tsp
mrs. dash tomato and basil
2 tsp
red pepper flakes
4 c
homemade chicken stock, no salt

Directions Step-By-Step

1
Remove stem and seeds from the 3 bell peppers. Cut in half. Cut carrots in half, and cut the half of onion into quarters. Place all the veggies including garlic on a baking sheet. LEAVE skin on garlic. Drizzle the carrots with a little olive oil. Bake at 350° for 30-40 min.
2
Put veggies (skin removed from garlic) into food processor and puree.
3
Grate 8 oz. of Romano cheese.
4
Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
5
Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
6
Add 4 c of chicken stock to sausage a little at a time to thicken soup.
7
Add puree,cheese and pepper flakes to soup and simmer for about 20 min.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy