I was sitting in Whole Foods munching on a sausage and peppers sandwich I’d made up from the unholy union of their food bar and a roll from their bakery, and thought to myself…this would make a pretty good soup.
So I threw one together and it came out pretty good. Actually, it came out great.
Next time I’ll slice a few sausages up for the fun of fishing them out.
- 1 lb Italian sausage, sweet, casings removed. I actually used half sweet and half hot, but you can adjust it with cayenne
- 2 lg green bell peppers, or 4 pepperone (skinny sweet Italian green peppers)
- 1 lg red pepper
- 1 md fennel bulb
- 1 qt chicken stock
- 2 cloves garlic
- 10 oz can diced tomatoes
- 6 oz can tomato paste
- 1cup pasta ( I like tricolor bow ties) cooked al dente and drained
1 tsp each:
- Salt
- Oregano
- Basil
- Anise seeds
Break up the sausage, brown in skillet. Remove. Put in soup pot.
Chop the vegetables to the size you like. I’m like them big enough to see. 1/2 – 1 inch square.
Use the pan you browned the sausage in to saute the vegetables so it gets deglazed.
Add a bit of olive oil as you move the vegetables through for saute (you’ll take the oil off the top at the end)
Sauté the onions and peppers over medium heat until slightly soft.
Chop garlic, sauté
Add onion, peppers, and garlic to soup.
Add stock, diced tomatoes, and tomato paste.
Add a level tsp of salt (we will season to taste later)
Add oregano, basil, and anise seeds
Bring soup to a simmer
Add water to make a soupy consistency. Less is better, as we can add more. Basically you just want it to be able to heat evenly and not burn.
Cook 45 minutes.
Add fennel after 20 min. (You want it to retain some body, though be thoroughly cooked through.)
Add water if it’s too thick.
Salt to taste
Want it spicy? Add cayenne to taste.
Skim oil off the top. I use gravy a strainer.
Add in the pasta. Kill the heat.
Some grated Parmesan cheese added to each plate wouldn’t hurt any.