Rustic Italian Soup
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|1||red, yellow and orange bell pepper|
|1||rib of celery|
|1/2 small||sweet onion|
|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|
San Angelo, TX (pop. 93,200)
Member Since Oct 2010
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!
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.