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Ingredients
| italian sweet sausage: 0.5 lb |
| italian sausage: 0.5 lb |
| water: 1/2 cup |
| olive oil: 2 Tbl |
| russet potatoes: 4 whole potatoes |
| red bell pepper: 1 pepper |
| green bell pepper: 1 |
| onions - red: 1 onion |
| garlic: 4 cloves (minced) |
| fresh oregano (leaves): 1 tsp |
| fresh rosemary: 1/2 tsp |
| chicken stock: 4 cups |
| canned tomato paste: 3/4 cup |
| green onions - spring or scallion: 4 whole onions (minced) |
| parmesan cheese (grated): 1/4 cup |
| plain croutons: 1 cup |
Italian Knife-And-Fork Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
7 serving(s)
Tags
- 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.