Thursday, January 11, 2007

Italian Sub Stoup

The original version of this recipe (a la Rachel Ray) called for lots of bad for you yummy food (aka. Italian sausage, ham AND pepperoni). But will it kill any of us to be slightly healthier?! No. I should probably mention this now, since they’re sure to pop up frequently through this month’s meals: we have chicken sausage links. We sampled them at Costco and bought a couple: Chipotle Sausage and Sundried Tomato w/ Basil. They are absolutely awesome, in taste and healthiness, and I totally recommend them. So please, check out Sausage’s by Amy and please welcome them in their first Beth’s Mess debut!


  • 2 links ST-B Chicken sausage, chopped (or one/some of the original substitutes, see above)
  • 2 ham slices, chopped
  • 1 green bell pepper, cored, seeded, chopped
  • ½ small onion
  • 1 can mushrooms (or fresh, my personal preference when “rich”)
  • 28 oz. can diced tomatoes
  • 4-6 c. chicken/beef broth (your preference: more stew-like vs. more soup-like)
  • ½ spinach bunch
  • Croutons (2 slices of bread, cubed; olive oil; small garlic clove, minced; Italian seasoning; Parmesan; red pepper flakes)

1. Heat a soup pot to medium high. Add just a little (half T. at most) of olive oil, and then add sausage and ham.
2. Brown meat and then add onion, mushrooms and bell pepper.
3. Season with S&P and add tomatoes.
4. Stir in broth and bring to boil.
6. While stoup simmers, heat some olive oil in a skillet over medium heat; add garlic and cook for a minute.
7. Add bread cubes, toss and toast (about 5 minutes). Season with pepper flakes, seasoning and Parmesan while hot.
8. Stir the spinach into the stoup.
9. Serve with some shredded Mozzarella and floating croutons.


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