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    You are in: Home / Recipes / Creamy Tomato Soup and Italian Patty Melts Recipe
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    Creamy Tomato Soup and Italian Patty Melts

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Luvs 2 Cook's Note:

    Another Rachael Ray recipe for those need a meal in a hurry! I saw this on today's show and thought it sounded really good. Thought I would post it on Zaar for safe keeping. I will sub turkey Italian sausage to cut the calories some.

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    Units: US | Metric


    Watercress and Hazelnut Pesto


    • extra virgin olive oil, for drizzling, plus 1 tablespoon
    • 4 sweet italian sausage patties, 1/4 pound each, available in packaged meat case of the market
    • 1 cubanelle long sweet italian light green pepper, seeded and sliced
    • 1 medium yellow onion, sliced
    • salt and pepper
    • 8 slices Italian bread or 8 slices white bread
    • 8 slices deli-sliced provolone cheese


    1. 1
      Heat the milk over moderate heat in a medium pot.
    2. 2
      Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth.
    3. 3
      Pour mixture into milk and raise heat to bring soup to a boil.
    4. 4
      Reduce heat and simmer 15 minutes.
    5. 5
      While soup cooks, make pesto and sammies.
    6. 6
      Fill the food processor with watercress, loosely packed.
    7. 7
      Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
    8. 8
      Add any remaining watercress to the processor and grind into the paste by pulsing the processor again.
    9. 9
      Transfer watercress paste to a bowl.
    10. 10
      Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
    11. 11
      Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side.
    12. 12
      Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions.
    13. 13
      Season the peppers and onions and cook until just tender, 5 minutes.
    14. 14
      Remove them from the griddle.
    15. 15
      Wipe the griddle clean and reduce heat to medium low.
    16. 16
      Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top.
    17. 17
      Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted.
    18. 18
      Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
    19. 19
      Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup.
    20. 20
      Cut the patty melts corner to corner and dip in the soup as you eat.

    Ratings & Reviews:

    • on August 18, 2010


      These are absolutely wonderful, although there is no way I can put this all together in 30 minutes (but close)! I even made the watercress pesto, which freezes nicely for later use. I have made this recipe several times now (and that extra pesto comes in handy). The soup is delicious and the sandwiches are a unique twist on a patty melt.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Tomato Soup and Italian Patty Melts

    Serving Size: 1 (907 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1070.3
    Calories from Fat 640
    Total Fat 71.1 g
    Saturated Fat 24.5 g
    Cholesterol 85.5 mg
    Sodium 1791.5 mg
    Total Carbohydrate 77.1 g
    Dietary Fiber 13.0 g
    Sugars 30.9 g
    Protein 39.7 g

    The following items or measurements are not included:

    sausage patties

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