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Hearty Sausage and Peppers Soup

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A cozy, flavorful soup combining spicy Italian sausage and sweet bell peppers simmered in a rich broth, perfect for warming up on chilly days.

Ingredients

Scale
  • 1 lb Italian sausage (sweet or spicy)
  • 3 medium bell peppers (mixed colors: red, yellow, green), sliced into strips
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 4 cups chicken broth (low sodium preferred)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • A handful fresh basil or parsley, chopped (for garnish)
  • Optional: 1 can (15 oz) cannellini beans, drained and rinsed

Instructions

  1. Prepare your ingredients: slice bell peppers into thin strips, dice onion finely, and mince garlic cloves. Set aside spices and broth. (About 10 minutes)
  2. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add Italian sausage, breaking it up, and cook 6-8 minutes until browned and crispy. Drain excess fat if necessary, leaving some for flavor.
  3. Lower heat to medium. Add diced onion and bell peppers. Stir frequently for 5-7 minutes until softened and fragrant. Add minced garlic in the last minute to avoid burning.
  4. Sprinkle smoked paprika, oregano, red pepper flakes (if using), salt, and pepper. Stir to coat veggies and sausage evenly. Pour in diced tomatoes with juices, scraping browned bits from pot bottom.
  5. Add chicken broth and bring to a gentle boil. Reduce heat to low, cover partially, and simmer for 20 minutes to meld flavors and soften peppers.
  6. If using cannellini beans, stir them in about 10 minutes before the end of simmering to warm through without falling apart.
  7. Taste and adjust seasoning with salt, pepper, or red pepper flakes as desired. Garnish with fresh basil or parsley before serving.

Notes

Brown sausage properly for crispy texture and deep flavor. Add garlic last during sautéing to prevent burning. Simmer peppers until tender but still slightly firm to avoid mushiness. Adjust thickness by adding broth or water if needed. Fresh herbs brighten the dish at the end. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: sausage soup, peppers soup, Italian sausage recipe, comfort food, easy soup, cozy meal, weeknight dinner

Find it online: https://fizzlefork.com/hearty-sausage-and-peppers-soup-recipe-easy-cozy-comfort-meal/