Ingredients with Measurements:
- 1 pound sweet Italian sausage, casings removed
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 loaf of day-old Italian bread, cut into cubes
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
2. Add the mushrooms, onion, and garlic to the pot and cook until softened, about 5 minutes.
3. Pour in the crushed tomatoes and chicken broth, and bring the mixture to a simmer.
4. Add the bread cubes to the pot and stir to combine. Let the mixture simmer for 10-15 minutes, or until the bread has softened and the soup has thickened.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Stir in the heavy cream, Parmesan cheese, basil, and parsley. Season with salt and pepper to taste.
7. Serve hot, garnished with additional Parmesan cheese and fresh herbs.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-high heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- You can use spicy Italian sausage instead of sweet Italian sausage for a spicier version of this soup.
- If you don't have chicken broth, you can use vegetable broth instead.
- You can use any type of mushrooms you prefer, such as cremini or shiitake.
Variations:
- To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
- You can add other vegetables to the soup, such as diced carrots or celery.
- For a heartier soup, you can add cooked beans, such as cannellini or navy beans.
Tips and tricks:
- Use day-old bread for the best texture in this soup.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Be sure to taste the soup and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with additional Parmesan cheese and fresh herbs.
Garnishes:
- Additional Parmesan cheese
- Fresh herbs, such as basil or parsley
Pairings:
- Serve this soup with a side salad for a complete meal.
- A crusty loaf of bread is the perfect accompaniment to this soup.
Suggested side dishes:
- Mixed green salad with a simple vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, you can add more chicken broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a bit longer to thicken it up.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with bread and tomatoes. It is a rustic dish that was originally made with stale bread and simple ingredients.
Flavor profiles:
This soup is rich and hearty, with a savory tomato flavor and a hint of spice from the sausage.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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Region: Italian