Creamy Tomato Soup And Italian Patty Melts Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 (14-ounce) cans diced tomatoes, drained

1/2 cup extra-virgin olive oil, eyeball it

12 ounces watercress, stems removed

Salt and pepper

4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market

1 medium yellow skinned onion, sliced

1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle

4 tablespoons all-purpose flour

1 teaspoon sugar

2 tablespoons butter, cut in pieces

8 slices Italian bread, or white bread

1 cubanelle long sweet Italian light green pepper, seeded and sliced

1 medium onion, chopped

8 slices deli-sliced provolone

1 stalk of celery, coarsely chopped

1 clove garlic

1/4 teaspoon ground or grated nutmeg

4 cups whole milk

1/2 cup hazelnuts, toasted

2 cloves cracked garlic

2 rounded tablespoons tomato paste

Extra-virgin olive oil, for drizzling, plus 1 tablespoon

1/2 cup grated Parmigiano-Reggiano

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