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Italian Sausage, Pepper & Onion Soup

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Well, the snow has arrived in our neck of the woods and when it’s cold and blustery outside, soup definitely makes it’s way onto my family’s menu.  If you are looking for a hearty, comforting warm soup this Winter, give this Italian Sausage, Pepper & Onion Soup a try.  Savory Italian Sausage is cooked with fresh peppers, onions, garlic and fire roasted red peppers to give you a great meal that is sure to warm you and your loved ones up even on the coldest of days.  This filling soup also makes a great week night meal and takes only 30 minutes to prepare, using most ingredients that you probably have on hand in your pantry.  The best part about this soup is that it tastes like it has been cooking all day!  Your whole house will smell amazing too!  Who doesn’t love their family coming into the kitchen and anxiously awaiting dinner because it smells so good?!   When it’s cold outside, bring your family together at the dinner table.  Add freshly grated Parmesan or Romano cheeses to this flavorful soup and serve with fresh crusty bread for a satisfying meal.

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Italian Sausage, Pepper & Onion Soup

Ingredients

  • 2 Tbsp. Olive Oil
  • 1 lb. Italian Sausage ( I usually use mild, but you can use sweet or hot too)
  • 2 green peppers, sliced thin and then in half
  • 1 red pepper, sliced thin, then in half
  • 1 large onion, chopped
  • 4 large cloves of garlic, finely chopped
  • 4 cups chicken stock
  • 2 (15 oz.) cans of fire roasted petite diced tomatoes, with juice (I like to use Muir Glen)
  • 8 oz. medium sized shell pasta, cooked and rinsed well
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 Tbsp. dried basil
  • 1 Tbsp. dried parsley

Instructions

  1. In a large stock pot, brown the sausage in the olive oil while breaking it up over medium-high heat.
  2. After 4 or 5 minutes, add the peppers, and onions.
  3. Continue to stir and when the peppers and onions start to soften add the garlic and continue to stir for 5 more minutes or until the sausage is browned and the peppers, onions and garlic are all softened.
  4. Carefully add the chicken stock, the fire roasted tomatoes, salt, pepper, basil and parsley.
  5. Give it a good stir, then cover and bring to a low boil.
  6. As soon as it starts to boil, turn the heat down to a low simmer while you prepare the pasta.
  7. Add the cooked, rinsed pasta to the soup, turn off the heat and let it sit for 15 to 20 minutes.
  8. Serve hot with freshly grated Parmesan or Romano Cheese.
  9. Serves 6 generously.
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Comments

  4. Kelly @ old blue silo says

    Oh this soup looks so cozy and wonderful! I wish I had some peppers on hand. I must share this on my blog Facebook page NOW! 🙂

    Thank you for sharing with us! Can’t wait to get the ingredients to make this!

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