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Zuppa di Salsiccia




Source of Recipe


Internet


List of Ingredients




4 oz. Pancetta, roughly chopped
1 Medium carrot, peeled and roughly chopped
1 Medium stalk celery, roughly chopped
1 Medium onion, peeled and roughly chopped
2 Cloves garlic, peeled
4 Sprigs Flat-leaf Italian parsley

2 Tbs. Extra-Virgin olive oil
1 28 oz. can Italian plum tomatoes (preferrably San Marzano)
4 - 6 Roasted peppers, roughly chopped
1 - 2 Cups chicken broth
1 Lb. Sweet Italian sausage, cut into 3/4 in. chunks
2 Bay leaves
1/2 tsp. crushed red pepper flakes
Salt & freshly ground black pepper
4 Tbs. Flat-leaf Italian parsley
Parmigiano


Recipe



Put the Pancetta, carrot, celery, onion, garlic, and parsley into the bowl of a food processor and pulse ten times for approximately 1 second per pulse.

Heat a soup pot over medium heat, then add the olive oil. Add the batutto 'chopped vegetables', and sauté, stirring occasionally, for about ten minutes.

Add the tomatoes and their juices, crushing the tomatoes with the back of a fork as they go in. Add the roasted peppers, and 1 cup of the chicken stock.

Add the sausages, and the bay leaves. Taste for seasoning, and add salt & pepper as necessary.

Cook at a low simmer for 30 - 40 minutes.

Using a hand blender, purée the soup while it's in the pot, being careful not to purée the sausages, or, remove the sausages to a bowl with a slotted spoon, then purée the soup in the food processor.

Off the heat, return the soup and the sausages to the pot. If you feel the soup is too thick, thin it with up to one additional cup of chicken broth.

To Serve:

Divide the equally among four soup bowls, garnish with the parsley, and pass the Parmigiano separately at the table.