Sausage and Pepper Soup – A rustic soup made with flavorful Italian sausage combined with the sweetness of bell peppers. Toss in tomatoes and pasta and you have a hearty bowl of comforting goodness in less than 30 minutes!
Spring has sprung but we are still eating soup! It can be 115 in the Desert and we will be slurping soup up all summer long!
Ingredients for Sausage with Pepper Soup
- Italian Sausage – chicken, pork or turkey
- Bell Peppers – red, green, yellow – any or all work
- carrots
- celery
- onion
- tomato paste
- canned diced tomatoes
- elbow macaroni
- basil
- thyme
- oregano
- chicken stock
What I love about any soup with sausage is the sausage does all the work! It imparts a deep flavor into the broth so all you need is a few veggies, some soup stock and you have a delicous and robust soup!
What else can I toss in this sausage soup?
CLEAN OUT THE FRIDGE AND PANTRY! Break out all the veggies and toss them in this soup!
- zucchini
- broccoli
- cauliflower
- grean beans
- beans – kidney, white and garbanzo
- peas
- corn
- rice (simmer a half cup uncooked rice in the broth until tender, about 20 minutes).
- diced potatoes
Just to name a few!
Start by browing your sausage in a large dutch oven or soup pot. Drain any grease if necessary. Turkey or chicken sausage will leave little grease if any at all.
Toss in the veggies, tomatoes, broth and herbs. Simmer and you have delicious healthy soup you can eat for days!
What to serve with Sausage and Pepper soup –
- Quick Cheese Bread – my personal fave! One bowl, no yeast no rise bread.
- Cast Iron Cornbread
- Foccacia Bread
- Easy Artisinal Crackers
More Soups in less than 30 Minutes –
- Chicken Pot Pie Soup – creamy soup with all the chicken pot pie goodness you love and half the work!
- Easy Taco Soup – a family favorite!
- Chicken and Mushroom Soup – with rice!
- Sausage and Potato Soup – another great clean out the fridge soup!
LET’S EAT!
Kathi and Rachel
Sausage and Pepper Soup
Ingredients
- 1 pound Italian Sausage - chicken, pork or turkey all work
- 2 bell peppers - any color, diced
- 1/2 cup carrots - diced
- 1/2 cup onion - diced
- 3 tablespoons tomato paste
- 2 15 ounce cans diced tomatoes - undrained
- 6 cups chicken stock
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt - more if using low sodium chicken stock. Taste for preference.
- 1/2 teaspoon ground black pepper
- 1 cup elbow macaroni - or any other small pasta
Instructions
- In soup pot or Dutch oven, brown sausage. Remove any grease if necessary .
- Add peppers, carrots and onion to cooked sauage. Saute until vegetables are just tender.
- Add tomato paste and canned diced tomatoes. Bring to a simmer.
- Add chicken stock and spices. Bring back up to simmer and add the pasta. Cook for 10 minutes or until pasta is tender.
- Serve in big bowls with fresh bread!
Notes
Nutrition
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