But what's a gal to do during the winter months? Oh, sure, you can make it in the oven or slow cooker, but it's just not the same. So when I saw Rachael Ray take the flavors in an entirely different direction, I knew I had to give it a try.
Yes, you read that right. Soup. And really what better way to usher those summer flavors into winter than with a quintessential winter meal? (I made quite a few modifications, though, but I think the recipe only benefits from it.)
Sausage, Peppers and Onion Soup
A modified Rachael Ray recipe
- 3 tablespoons extra virgin olive oil
- 1 1/2 lbs. bulk Italian sausage
- 4 cloves garlic, finely chopped
- 1 large onion, chopped
- 2 tablespoons balsamic vinegar
- 1 cup white wine
- 4 cups chicken broth
- 2 15-ounce cans or 1 28-ounce can diced tomatoes
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried basil
- 1 1/4 cups ditalini
- Grated parmesan cheese
- Heat olive oil in Dutch oven. Add sausage and brown for a few minutes, breaking up with a wooden spoon. Then add garlic, peppers and onions, and cook until soft, 6-7 minutes more.
- Deglaze pan with the vinegar and wine. Let reduce for a few minutes. Stir in broth, tomatoes and seasonings, and bring to a boil. Add ditalini and cook for 10 minutes or until pasta is done.
- Serve with cheese on top
Notes from the Cook:
- If you can find cubanelle peppers (also known as frying peppers), use 3 bell peppers. I like to use 2 red and 1 yellow myself.
- If you can't get bulk sausage buy links. Remove the casings and use a potato masher to break up the meat as it browns.
- You can adjust the heat level by using hot sausage, fire-roasted tomatoes, or both. If you can't get the hot sausage or tomatoes, simply add red pepper flakes to the meat and veggies as they brown.