RUSTIC ITALIAN SOUP

Rustic Italian Soup image

Provided by Lynn Socko

Time 1h15m

Number Of Ingredients 10

Previous Next

1 red, yellow and orange bell pepper
3 carrots
1 rib of celery
1/2 small sweet onion
6 clove garlic
19 oz sweet italian sausage
8 oz romano cheese
2 tsp mrs. dash tomato and basil
2 tsp red pepper flakes
4 c homemade chicken stock, no salt

Steps:

1. Remove 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.
2. Put veggies (skin removed from garlic) into food processor and puree.
3. Grate 8 oz. of Romano cheese.
4. Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
5. Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
6. Add 4 c of chicken stock to sausage a little at a time to thicken soup.
7. Add puree,cheese and pepper flakes to soup and simmer for about 20 min.