Sausage and Pepper Soup
Easy to make soup stuffed with sausage and peppers in less than 30 minutes!
Servings 6
Calories 283kcal
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
Store any leftovers in the refrigerator for up to 3 days.
Freeze for up to 3 months.
Nutrition
Calories: 283kcal | Carbohydrates: 26g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 1306mg | Potassium: 473mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3428IU | Vitamin C: 55mg | Calcium: 39mg | Iron: 2mg