Italian Sausage and Fire Roasted Tomato Soup with Parmesan Crisps | San Giorgio

Ingredients

• Servings: 6
• Preheat oven to 350° F.
• Divide the Parmesan cheese into small mounds on a parchment-lined baking sheet. You can make the mounds any size, based on your preference.
• 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.
• Meanwhile: in a large pot, cook the Italian sausage over medium-high heat until crumbly and browned, about 10-12 minutes.
• 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.
• Sauté, stirring occasionally until the vegetable begins to soften, about 6-8 minutes.
• 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.
• Let simmer for 15 minutes. Empty the other can of tomatoes into a food processor or blender and puree until smooth.
• Add the pureed tomatoes and cooked sausage to the pot. Add the pasta and cook uncovered, 8-10 minutes until the pasta is tender.
• Add the spinach and oregano just before serving. Stir just until they begin to wilt about 30-45 seconds.
• 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.
• Serve with crusty rolls or bread, if desired.