10 cloves garlic
1/2 teaspoon red pepper flakes
6 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 ribs celery, finely chopped
2 28-ounce cans Italian peeled tomatoes, drain and chopped, reserve juices
Salt to taste
1 teaspoon sugar
2 tablespoons chopped fresh basil
8 cups loosely packed day-old bread, cut in 1-inch dice
4 cups Chicken Stock
3/4 pounds spicy Italian sausage, cut into 1-inch rounds
Grated Romano cheese for garnish
Chopped parsley for garnish
Zuppa di pane con le salsiccie
In a large pot, cook the garlic and red pepper flakes, in the olive oil for 3 to 4 minutes over medium-high heat. Add the onion, carrot, and celery and cook 5 more minutes, stirring well. Add the tomatoes and cook 8 to 10 more minutes stirring well. Add salt, sugar, and basil and cook, stirring 3 more minutes. Add the reserved juices from the tomatoes, the bread, and the stock, bring to a boil, stirring well.
Reduce heat to simmer and cook for 1 hour, stirring every 15 minutes to prevent soup from sticking at the bottom.
Add the sausage pieces and cook for 30 more minutes, stirring every 15 minutes. Taste for seasoning.
Garnish with Romano cheese and parsley. Serve the soup with a drizzle of extra-virgin olive oil on top.