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Thread: ISO recipe for Bertucci's sausage soup

  1. #1
    Join Date
    Aug 2001
    Location
    Phoenix, AZ
    Posts
    4,759

    ISO recipe for Bertucci's sausage soup

    I got take-out from Bertucci's last night (can anyone say Scallop and Bacon Pizza??? <drooool>), and I had a yummy soup that I'd like to try to make at home. It was their sausage-something soup; I can't remember the exact name of it, but it was the non-minestrone one.

    Does anyone know what I'm talking about?
    -Rebecca


    Endurance comes from exhaustion. Keep running!
    --DH, aka "Coach"

  2. #2
    Join Date
    Aug 2001
    Location
    Phoenix, AZ
    Posts
    4,759
    I found a recipe on recipecircus.com, if anyone's interested:

    Bertucci's Sausage Soup

    1/2 onion diced
    6 sweet Italian sausages
    14 cups beef or chicken stock
    1 cup white rice uncooked
    1 cup chunky Italian plum tomatoes
    1/2-1/4 lb. of spinach- cleaned and destemmed
    2/3 cup shredded mozzarella cheese


    Recipe


    Directions: Remove skins and cut sausage 1/2 inch pieces and put into a large kettle and add onion- saute without butter or oil over low heat till golden. Add stock and simmer- add rice and tomatoes and continue simmering till rice is cooked.. about 15-20 minutes--- add spinach and cook for a few more minutes. Add salt and pepper to taste. Garnish each bowl before serving with the cheese.
    -Rebecca


    Endurance comes from exhaustion. Keep running!
    --DH, aka "Coach"

  3. #3
    Join Date
    Jun 2002
    Location
    in the sunshine
    Posts
    280
    That soup is so good. Particularly with their rolls. We usually order a pizza that is half scallops and bacon and half shrimp bella...maybe I need to go out to dinner tonite

  4. #4

    Bertucci's Sausage soup

    I normally don't participate in blog but my wife feels that I need to address this. I don't argue with my wife...so there you are.
    Bertucci's Sausage Soup

    1 onion diced
    2 TBS EVOO
    2 LB Sausage meat, bulk
    1 TBS fennel seeds, ground
    2 TBS Italian Tomato Concentrate
    1 gallon beef stock
    2 cup white rice uncooked
    1 16oz canned Italian peeled tomatoes
    ½ lb. of baby spinach- washed
    1 cup shredded mozzarella cheese


    Method:

    In a large soup kettle sauté onion in the oil until translucent. Add the bulk sausage meat, the fennel seeds and cook over low flame for about 5 minutes stirring constantly until the meat is “loose”. Add the tomato paste and “toast” for 2-3 minutes. Pour the stock in the pot and bring to a boil. Add the peeled tomatoes and the rice and cook for about 18 minutes. Finish with the spinach and cook for about a minute. Let the soup “rest” for 2 minute. Serve hot with shredded mozzarella as garnish.

    Chef Stefano Cordova
    Bertucci’s Italian Restaurants

  5. #5
    Join Date
    Nov 2003
    Location
    Atlanta
    Posts
    1,452
    Quote Originally Posted by scordova View Post
    I normally don't participate in blog but my wife feels that I need to address this. I don't argue with my wife...so there you are.
    Bertucci's Sausage Soup

    1 onion diced
    2 TBS EVOO
    2 LB Sausage meat, bulk
    1 TBS fennel seeds, ground
    2 TBS Italian Tomato Concentrate
    1 gallon beef stock
    2 cup white rice uncooked
    1 16oz canned Italian peeled tomatoes
    ½ lb. of baby spinach- washed
    1 cup shredded mozzarella cheese


    Method:

    In a large soup kettle sauté onion in the oil until translucent. Add the bulk sausage meat, the fennel seeds and cook over low flame for about 5 minutes stirring constantly until the meat is “loose”. Add the tomato paste and “toast” for 2-3 minutes. Pour the stock in the pot and bring to a boil. Add the peeled tomatoes and the rice and cook for about 18 minutes. Finish with the spinach and cook for about a minute. Let the soup “rest” for 2 minute. Serve hot with shredded mozzarella as garnish.

    Chef Stefano Cordova
    Bertucci’s Italian Restaurants
    Wow - very impressive that the chef himself posted the recipe!

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