Smokey Italian Tomato Soup

Sherri Williams


One of this month's challenges in my Sandwiches, Sammiches & Sammies group was to create a soup using your favorite sandwich ingredients. My favorite sandwich in all the world, is a nice "BIG" Italian Sammie. This is my Sammie to Soup. Cooking with Passion! sw:)

★★★★★ 1 vote
10 Min
40 Min


2 Tbsp
olive oil, extra virgin
1/3 lb
pancetta, chopped
1 large
onion, chopped
5-6 large
garlic cloves, chopped
1 Tbsp
italian seasoning
1 1/2 lb
italian sausage, no casings
4 oz
mozzarella cheese, whole milk-cut into small pieces
1 bunch
basil, divided
1 lg can(s)
plum tomatoes, in juice
1 lg can(s)
tomato puree
3 c
chicken stock
2-4 Tbsp
liquid smoke (depends on taste)
1 c
whipping cream
1 Tbsp
mesquite seasoning salt
black pepper to taste
red pepper flakes (optional)
6 inch baguette, sliced thin


1Add olive oil in a large heated stock pot. Fry pancetta until crispy. Remove pancetta from pot. Reserve 1/4 of pancetta bits for bread.
2Add onions, garlic, 2 tsp Italian seasoning to pot. Sauté until veggies are soft
3Take 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
4Meanwhile, preheat oven to 350 degrees. Bake meatballs on a oven proof pant for 10 minutes or until juices run clear. Remove from oven.
5Add tomatoes, remaining basil, stock, liquid smoke and salt. Simmer for 15 minutes. Blend with an immersion blender until smooth consistency.
6Add cream, 3/4 pancetta and meatballs to pot. Simmer for 15-20 minutes
7Brush baguette slices with remaining olive oil, sprinkle remaining Italian seasoning, cheese and pancetta bits. Broil in oven until cheese has melted.
8Add soup to boil and top with slices of cheese crostini. ENJOY

About this Recipe

Course/Dish: Pork, Vegetable Soup
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy