Soup Or Salad & Sausage Sandwich Recipe

Sauté aromatics

Heat 2 tbs olive oil and 1 tbs butter in a large pot over medium heat until butter melts and foams. Add 1 cup finely chopped onion and 1/2 cup diced carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 3 tsp minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly. Add 28 oz crushed tomatoes, 3 cups broth, 1/2 tsp dried oregano, 1.25 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Stir to combine.

Simmer

Bring the soup to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to meld flavors and soften vegetables.

Finish and blend

Remove pot from heat. Stir in 1/2 cup roughly chopped fresh basil. Use an immersion blender to puree the soup until smooth (or carefully transfer in batches to a blender and puree, then return to pot). If you prefer a chunkier texture, pulse briefly instead of fully pureeing.

Cream and adjust

Return pot to low heat. Stir in 1/2 cup heavy cream or half-and-half if using, then taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if tomatoes are too acidic. Keep warm until serving. Ladle into bowls and garnish each with a sprinkle of 1/4 cup grated Parmesan (divide among servings).

Make the dressing: in a small bowl or jar combine 3 tsp extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified.

Assemble salad: in a large bowl add 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion. Drizzle dressing over the salad (start with half, toss, add more to taste) and toss gently to coat. Sprinkle 1/4 cup crumbled feta or shredded Parmesan over the top and serve immediately.

Cook sausages

Heat a large skillet over medium heat. Add 1 tbs olive oil. Place 4 sausage links in the skillet and brown on all sides, about 8–10 minutes. Reduce heat, pour in 1/4 cup water, cover, and cook another 6–8 minutes until sausages reach 160°F (71°C) internal temperature (adjust time for pre-cooked sausages). Remove sausages and keep warm.

Sauté peppers and onions

In the same skillet, add the sliced onion (1 cup) and sliced bell pepper (1 cup). Season with 1/4 tsp salt and 1/8 tsp black pepper. Sauté over medium heat until softened and slightly caramelized, about 6–8 minutes. If you like, add 1/4 cup sliced hot peppers toward the end and cook 1–2 minutes to heat through.

Assemble sandwiches

Split 4 hoagie rolls and toast cut sides in the skillet or oven until lightly crisp. Place one sausage in each roll, top with a generous spoonful of sautéed peppers and onions, add a slice of provolone or mozzarella, and spread about 1/2 tbs mustard per sandwich (2 tbs total divided). If you want cheese melted, return sandwiches to the oven or cover skillet briefly until cheese softens. Serve immediately alongside soup or salad.