Italian Knife-And-Fork Soup

Recipe by loof751
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice both kinds of sausage. Combine with 1/4 cup water in a large saucepan. Simmer, covered, 4 minutes. Drain.
  • Brown the sausage in the saucepan. Remove, discard drippings, and wipe pan clean with a paper towel.
  • Slice the potatoes thinly. Cut the red and green peppers into thin strips. Chop the onion.
  • Heat the olive oil in the saucepan. Saute the potatoes, peppers, onion, garlic, oregano, and rosemary in hot oil for 5 minutes.
  • Stir in the chicken stock, tomato paste, 1/4 cup water, and sausage. Cook, covered, for 10 minutes, stirring occasionally. Season with salt and pepper.
  • To serve, ladle into soup bowls and top with green onion, parmesan cheese, and croutons.
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