Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

smokey italian tomato soup

(1 rating)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

One of this month's challenges in my Sandwiches, Sammiches & Sammies group was to create a soup using your favorite sandwich ingredients. My favorite sandwich in all the world, is a nice "BIG" Italian Sammie. This is my Sammie to Soup. Cooking with Passion! sw:)

(1 rating)
prep time 10 Min
cook time 40 Min

Ingredients For smokey italian tomato soup

  • 2 Tbsp
    olive oil, extra virgin
  • 1/3 lb
    pancetta, chopped
  • 1 lg
    onion, chopped
  • 5-6 lg
    garlic cloves, chopped
  • 1 Tbsp
    italian seasoning
  • 1 1/2 lb
    italian sausage, no casings
  • 4 oz
    mozzarella cheese, whole milk-cut into small pieces
  • 1 bunch
    basil, divided
  • 1 lg can
    plum tomatoes, in juice
  • 1 lg can
    tomato puree
  • 3 c
    chicken stock
  • 2-4 Tbsp
    liquid smoke (depends on taste)
  • 1 c
    whipping cream
  • 1 Tbsp
    mesquite seasoning salt
  • black pepper to taste
  • red pepper flakes (optional)
  • 1
    6 inch baguette, sliced thin

How To Make smokey italian tomato soup

  • 1
    Add olive oil in a large heated stock pot. Fry pancetta until crispy. Remove pancetta from pot. Reserve 1/4 of pancetta bits for bread.
  • 2
    Add onions, garlic, 2 tsp Italian seasoning to pot. Sauté until veggies are soft
  • 3
    Take a small amount of sausage. Flatten sausage and place a piece of basil and cheese in the middle of sausage. Pinch the sides together to form a small meatball
  • 4
    Meanwhile, preheat oven to 350 degrees. Bake meatballs on a oven proof pant for 10 minutes or until juices run clear. Remove from oven.
  • 5
    Add tomatoes, remaining basil, stock, liquid smoke and salt. Simmer for 15 minutes. Blend with an immersion blender until smooth consistency.
  • 6
    Add cream, 3/4 pancetta and meatballs to pot. Simmer for 15-20 minutes
  • 7
    Brush baguette slices with remaining olive oil, sprinkle remaining Italian seasoning, cheese and pancetta bits. Broil in oven until cheese has melted.
  • 8
    Add soup to boil and top with slices of cheese crostini. ENJOY
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT