Cook1 hr 45 mins
This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe. It is a little labor intensive, but worth it.
- 1⁄2 tablespoon olive oil
- 1⁄2 onion, diced
- 1 carrot, sliced
- 1 celery rib, sliced
- 3 garlic cloves, minced
- 1⁄16 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
- 1⁄2 teaspoon sugar
- 2 tablespoons fresh basil, chopped
- 4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
- 1 (15 1/2 ounce) can chicken broth
- 1 (15 1/2 ounce) can beef broth
- 5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
- fresh grated parmesan cheese
- chopped fresh Italian parsley
- In a large pot, saute onion in oil over medium-high heat for a few minutes.
- Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
- Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
- Add sugar and basil and cook 3 more minutes, stirring frequently.
- Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
- Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
- Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
- Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
This soup was very good and easy to make. We used left over fresh polish sausage that we smoked. It had a nice blend of flavors. Thanks for the post!
I'm sorry but we really did not care for this. I think it was the bread. It was sorta mushy and just had a weird texture that no one really liked. The flavor of the soup is great and I would make the soup on it's own. I loved the flavor of the basil with the tomatoes. We used a Polska Keilbasa for the sausage. This is a great soup for those days when you want to have something simmering away. I will make this again, but serve the bread on the side. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)
Delicious on a cool night here in Canada. I didn't like the idea of cooking the bread so long, so I added it in the last five minutes of cooking time. I only added pepper and omitted the red pepper flakes. Don't care for them. Made for Adopt A Tag II 2008 :)