Chicken Sausage, Pepper and Onion Stoup with Tomato-Basil Gobble-‘Ums
Thinner than a stew, but thicker than a soup…it’s a stoup! Braised sausages in a thick pepper and onion soup with cubed sundried tomato and basil garlic bread on top make for a delish dish! Serve with a tossed green salad dressed with oil and vinegar.
- 8 links fresh chicken sausages or packaged chicken sausages in an Italian or Mediterranean flavor
- 4 tablespoons extra virgin olive oil (EVOO), divided
- 1 large onion, quartered lengthwise, then thinly sliced
- 2 cubanelle peppers, seeded and thinly sliced
- 2 red bell peppers, seeded, quartered lengthwise and thinly sliced
- 4-5 cups frozen shredded potatoes
- Salt and pepper
- 1 can chunky-style crushed or diced tomatoes (28 ounces)
- 4 cups chicken stock
- 2 cloves garlic, cracked from skins and grated
- 4 tablespoons softened butter
- 3-4 tablespoons sundried tomato paste
- 1 cup basil leaves (20 leaves), thinly sliced
- 1/4 cup grated Parmigiano Reggiano cheese, plus some to pass at the table
- 1/2 loaf good quality Italian bread or a long crusty loaf of whole grain bread, split lengthwise
- Pre-heat the oven to 425°F.
In a high-sided skillet, arrange the sausages, then add about 1/2-inch water and a healthy drizzle of EVOO, about 1 tablespoon. Place the sausages over medium-high heat, allow the liquids to come to a boil and evaporate, then roll the sausages around to crisp the casings, 18-20 minutes total. You’ll need a little less water and the process will go faster for fully cooked packaged chicken sausage.
While the sausage cooks, heat a medium soup pot over medium-high heat with the remaining EVOO, 3 tablespoons. Add the onion, peppers and potatoes, season with salt and pepper and sauté for 7-8 minutes until the onion and peppers begin to soften andthe potatoes become lightly golden at edges. Add the tomatoes, stir in the chicken stock and bring the stoup to a bubble, then reduce the heat to medium-low, a simmer. If the stoup is too thick, add some water to thin it out a bit to your taste. The consistency should be between a soup and stew.
Combine the garlic, butter, sundried tomato paste, basil and cheese. Slather the bread with the spread and cube it into large, bite-size pieces. Arrange the Gobble-Ums on a baking sheet and bake for 5-7 minutes, until toasted.
Cut the sausages up and place the equivalent of 1 1/2 sausages into each of six soup bowls and cover with stoup. Top with a few Gobble-Ums and serve with tossed greens dressed with oil and vinegar.
Photo credit: Tina Rupp