Pizzeria Soup December 10, 2014 12:53

  • Italian Croutons 
  • 1 Tbsp Garlic Oil 
  • 1 Onion Chopped 
  • ½ Lb. Hot or Sweet Italian Sausage, Casing Removed 
  • 3 Garlic Cloves, Chopped 
  • 1 Tsp. Dried Italian Seasoning 
  • 2 Tbsp Tomato Paste 
  • 2 Cups Water with ¼ Cup Chicken Broth 
  • 1 28 Oz. Can Crushed Tomatoes 
  • 1 Tbsp Pizza Seasoning 
  • 1 Green Bell Pepper, diced 
  • 3 Oz. (appx ½ can) Black Olives, sliced 
  • ½ Cup Chopped Fresh Basil 
  • ½ Cup Grated Parmesan Cheese 
  • ¼ Cup Heavy Cream or Half-And-Half 
Heat 1 tbsp garlic oil in a large heavy-bottomed pot over medium-high heat.  Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage until the sausage is browned, about 3 minutes. 
 
Add the tomato paste and cook, stirring until darkened, about 2 minutes. Add the 4 cups of broth and crushed tomatoes. Cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the basil, parmesan and heavy cream; simmer 2 more minutes.