Rustic Italian Soup

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


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

The Cook

Lynn Socko Recipe
Well Seasoned
San Angelo, TX (pop. 93,200)
Member Since Oct 2010
Lynn's notes for this recipe:
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!
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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.
Put veggies (skin removed from garlic) into food processor and puree.
Grate 8 oz. of Romano cheese.
Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
Add 4 c of chicken stock to sausage a little at a time to thicken soup.
Add puree,cheese and pepper flakes to soup and simmer for about 20 min.
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