Sicily Potato Soup

A thick, hearty flavorful soup that cooks up quick and nods to the old country style of cooking.




1 pkg hot Italian sausage ½ yellow onion 5 golden potatoes ½ red bell pepper 1-2 cloves garlic 1.5 cup cheddar cheese 1 cup parmesan cheese ⅛ cup finely chopped parsley 2 tablespoon. flour 1tablespoon butter (optional) .5 cup mozzarella cheese 3 teaspoon dried basil

Nutritional information

No nutrition information available


1. Rinse and peel potatoes 2. Chop potatoes into fourths (This is easiest done by chopping the potatoes in half, and then chopping them in half again) set aside 3.Cut pepper in half and remove core 4. Dice the pepper half and set aside 5.Finely chop parsley. set aside 6. Put potatoes, peppers and parsley into pot and cover with enough water to have the vegetables float (Usually 6-8 cups) 7.Cover pot and leave on high until water boils) 8. When the vegetables have reached a rolling boil remove lid and begin stirring every 5-10 minutes to prevent vegetables from burning) 9. In a separate pan, remove sausages from skins and cook until brown (Making sure to them into pieces as they cook; the finer the better) 10. When the vegetables are soft enough to cut through, put in the browned sausage (making sure to include the sausage grease) 11. combine the flour and melted butter and add to soup (the flour mixture should be close to paste before adding) 12. add the parmesan, cheddar and mozzarella cheese 13. Reduce heat (The soup should be at a simmer) 14. Continue stirring every 5-10 minutes, making sure to break up potatoes as the soften 15. The soup is ready when the broth thickens (typically 20-25 minutes after all the ingredients are in the soup pot