Chicken Sausage, Pepper and Onion Stoup with Tomato Basil Gobble-'Ems Rachael Ray   From Every Day with Rachael Ray October 2007 SIX SERVINGS 8 links fresh chicken sausages or packaged Italian or Mediterranean chicken sausages 1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling One 1-pound pack frozen shredded potatoes (5 cups) 2 Cubanelle peppers, seeded and thinly sliced 2 red bell peppers, seeded and thinly sliced 1 large onion, quartered lengthwise and thinly sliced Salt and pepper One 32-ounce container (4 cups) chicken broth One 28-ounce can crushed or diced tomatoes 1 cup basil leaves, thinly sliced 1/4 cup grated parmigiano-reggiano cheese, plus more to pass around the table 4 tablespoons butter, softened 3 tablespoons sun-dried tomato paste 2 cloves garlic, grated 1/2 loaf Italian bread, split or quartered lengthwise 1. Preheat the oven to 425°. In a deep skillet, arrange the sausages in a single layer, add about 1/2 inch of water and 1 tablespoon EVOO, 1 turn of the pan, and bring to a boil over medium-high heat. Cook until the liquid evaporates and the sausages are browned, about 20 minutes. Set aside. 2. While the sausages cook, in a large soup pot, heat the remaining 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the potatoes, Cubanelle peppers, bell peppers and onion, season with salt and pepper and cook until the vegetables are slightly softened, about 5 minutes. Stir in the chicken broth and tomatoes and bring to a simmer, scraping up any browned bits from the bottom of the pan. Lower the heat to medium-low and cook until the vegetables are tender, about 12 minutes. 3. Meanwhile, combine the basil, cheese, butter, sun-dried tomato paste and garlic. Spread the basil butter on the bread and cut into large bite-size cubes. Place on a baking sheet and bake until crisp, about 5 minutes. 4. Slice the reserved chicken sausages, divide among 6 soup bowls, cover with the stoup and top with a few Gobble-'Ems. Pass the cheese around the table.

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