Italian Tomato Soup with Meatballs
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- Ingredients
- 16 ozs sweet, Italian chicken sausage (casings removed)
- 2 Tbsps olive oil
- 2 cups canned Diced tomatoes
- ½ cup extra virgin olive oil
- salt
- Black pepper (freshly ground)
- 1 stalk Celery (diced)
- 1 small carrot (diced)
- 1 yellow onion (diced)
- 2 cloves garlic cloves (minced)
- 1 cup Chicken broth
- 1 bay leaf
- 2 Tbsps butter
- ¼ cup fresh Basil (or parsley leaves)
Preparation steps
1.
Preheat oven to 450 degrees F.
2.
Roll sausage into 12 balls. Heat the 2 tablespoons olive oil In a large skillet over medium heat. Cook sausage until brown, about 3 minutes on each side. Set aside.
3.
Strain the diced canned tomatoes, reserving the remaining juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
4.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic and cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, butter and cooked sausage. Simmer until vegetables are very tender and sausage has finished cooking, 20 minutes.
5.
Spoon out the sausages and set aside. Using a hand blender, puree the soup well. Divide between bowls and top with the sausage. Garnish with fresh basil or parsley.
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