I've been busy in real life, and haven't had time to update this blog since last week's thoughts on my new iPod Touch.
Today's recipe is one that I reconstructed from one of my favorite soups at a local restaurant chain, Bertucci's. This is a nice place for a good meal, and I like their Caesar salad, Tuscan chicken wing appetizer, and their sausage soup, and it is the soup that I'm going to share with you.
I'm not sure what made me order the soup the first time I did, but I've ordered it many times since. I think what appeals to me is the soup's inherent simplicity.
In the recipe below, I add diced tomatoes to be more in line with Bertucci's recipe, but when I make it on my own, I tend to leave them out, as I don't feel that they add much to the soup. Feel free to include or exclude them.
Sausage and Rice Soup
| Yield: | Serves 4 |
|---|---|
| Catalogued: | 31-Oct-2007 |
Ingredients
1 tbs olive oil
1 lb ground sausage meat (removed from casings)
32 oz chicken broth
10-20 fresh basil leaves (approximately, to taste)
12 cherry tomatoes, quartered
Salt and pepper to taste
1 cup cooked rice (instant rice is sufficient)
⅛ cup shredded mozzarella cheese
In a dutch oven on medium-high heat, add olive oil (enough to cover the bottom of the pot). When oil is hot, add sausage meat in small quantities until cooked.
Add chicken broth and raise heat to high until broth boils. Add whole basil leaves and chopped tomatoes to broth and lower heat to medium-low. Cover and simmer for about 20 minutes.
To serve, add about a quarter cup of rice to each soup bowl, and then add the soup to the rice. Sprinkle the top of the soup with some mozzarella cheese.
Serve immediately.
Bon Appetit!
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