rustic italian soup
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!
prep time
45 Min
cook time
30 Min
method
Stove Top
yield
Ingredients
- 1 - red, yellow and orange bell pepper
- 3 - carrots
- 1 - rib of celery
- 1/2 small sweet onion
- 6 cloves garlic
- 19 ounces sweet italian sausage
- 8 ounces romano cheese
- 2 teaspoons mrs. dash tomato and basil
- 2 teaspoons red pepper flakes
- 4 cups homemade chicken stock, no salt
How To Make rustic italian soup
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Step 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. -
Step 2Put veggies (skin removed from garlic) into food processor and puree.
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Step 3Grate 8 oz. of Romano cheese.
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Step 4Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
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Step 5Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
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Step 6Add 4 c of chicken stock to sausage a little at a time to thicken soup.
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Step 7Add puree,cheese and pepper flakes to soup and simmer for about 20 min.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Soups
Category:
Vegetable Soup
Tag:
#Healthy
Ingredient:
Vegetable
Method:
Stove Top
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