Rustic Italian Soup

Lynn Socko


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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★★★★★ 2 votes
45 Min
30 Min
Stove Top


red, yellow and orange bell pepper
rib of celery
1/2 small
sweet onion
6 clove
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


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1Remove 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.

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2Put veggies (skin removed from garlic) into food processor and puree.

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3Grate 8 oz. of Romano cheese.

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4Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.

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5Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.

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6Add 4 c of chicken stock to sausage a little at a time to thicken soup.

7Add 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