Italian Sausage, Smoked Tomato and Artichoke Soup
Delicious Soup! You don't have to smoke the tomatoes, simply add 1t of liquid smoke if you want the smokey flavor, or just use plain tomatoes, as I do.
Recipe from Judith Fertig, "Prairie Home Cooking"
- 1 pound sweet Italian Sausage
- 1 large red onion, peeled and chopped
- 1- 14 oz. can artichoke hearts, drained
- 1- 28 oz. can Italian plum tomatoes with juice (smoked-optional)
- 3 cups chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon fennel seed
- 1/4 pound penne pasta
- salt and pepper to taste
- *Add water, as desired
Remove the sausage from it's casing, crumble and brown with the chopped onion in large soup pot over medium heat. Cut the artichoke hearts and the tomatoes into bite-sized pieces and add them to the pot. Pour the chicken stock over the sausage and vegetables, then add the oregano, basil and fennel. Bring to a boil, then turn down the heat and simmer, uncovered for 30 minutes.
Add the pasta and cook for 15 minutes more, or until the pasta is al dente.
Taste for seasoning, add more water, if desired, and serve.
To smoke tomatoes:
Place 1 heaping tablespoon of fine wood chips in the bottom of a stovetop smoker. Make an aluminum foil tray with raised edges to fit on top of the wire rack. Arrange fresh or canned tomatoes on the tray. Close the stovetop smoker almost tight. Place over one burner on medium-high. When a wisp of smoke escapes, close the stovetop smoker lid all the way, then start your timer. Your tomatoes are done when they have a good, smokey aroma and are slightly burnished, about 20 minutes.
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