Italian Sausage and Fire Roasted Tomato Soup with Parmesan Crisps

  • Servings: 6

San Giorgio 100th Anniversary Winning Recipe - our thanks to Grand Prize Winner Dawn from Pittsburgh, PA. Robust Italian sausage and tangy fire-roasted tomatoes simmered to perfection in a comforting soup. Bellissimo!


1 cupSan Giorgio® Orzo
1 cupgrated Parmesan cheese
1 lbbulk Italian sausage
1 Tbspextra virgin olive oil
1onion, finely chopped
1 cupgreen bell pepper, diced
1/2 cupbanana pepper, finely chopped
6 cupschicken stock
3garlic cloves, minced
1 tspsalt
1/4 tspground black pepper
2 cups(14 1/2 oz) fire roasted diced tomatoes
2 cupsfresh baby spinach leaves, chopped
3 Tbspsfresh oregano, chopped


  1. Preheat oven to 350° F.
  2. Divide the Parmesan cheese into small mounds on a parchment-lined baking sheet.  You can make the mounds any size, based on your preference.
  3. Bake for 3-5 minutes, just until the cheese starts to brown.  Remove from
    oven and place pan on a cooling rack to cool completely.
  4. Meanwhile:  in a large pot, cook the Italian sausage over medium-high heat until crumbly and browned, about 10-12 minutes.
  5. Transfer sausage to a dish and drain any grease from the pot.  In the same pot, add the olive oil, onion, green pepper and banana pepper.
  6. Sauté, stirring occasionally until the vegetable begins to soften, about 6-8 minutes.
  7. To the pot, add the chicken stock, garlic, salt, pepper and one can of fire-roasted tomatoes.  Cover, increase heat to medium-high and bring to a boil.
  8. Let simmer for 15 minutes.  Empty the other can of tomatoes into a food processor or blender and puree until smooth.
  9. Add the pureed tomatoes and cooked sausage to the pot.  Add the pasta and cook uncovered, 8-10 minutes until the pasta is tender.
  10. Add the spinach and oregano just before serving.  Stir just until they begin to wilt about 30-45 seconds.
  11. To serve, place one cheese crisp in the bottom of each individual soup bowl.  Ladle the soup into the bowls and top each with another cheese crisp.
  12. Serve with crusty rolls or bread, if desired.