Craving a comforting, flavorful soup that's also quick and easy to make? Look no further! This sausage and pepper soup recipe is a delicious and satisfying meal perfect for a busy weeknight or a cozy weekend lunch. Packed with savory sausage, colorful bell peppers, and aromatic herbs, this recipe is a fantastic example of healthy meals you can whip up without spending hours in the kitchen. It's one of those best recipes that always impresses, whether you're a seasoned cook or just starting your culinary journey.
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet or hot, your choice!), casings removed
- 1 large onion, chopped
- 2 bell peppers (one red, one green or yellow), chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- Salt and black pepper to taste
- 1/2 cup chopped fresh parsley, for garnish (optional)
Instructions:
Step 1: Sauté the Sausage and Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside.
Add the onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer the Soup
Return the sausage to the pot. Pour in the chicken broth, crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors meld together.
Step 3: Serve and Enjoy
Before serving, taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with fresh parsley, if desired. This simple sausage and pepper soup is perfect on its own or served with a side of crusty bread for dipping.
Tips for the Best Sausage and Pepper Soup:
- Use quality sausage: The flavor of your sausage will greatly impact the overall taste of the soup. Don't be afraid to experiment with different types of sausage!
- Don't overcrowd the pot: When sautéing the sausage and vegetables, make sure not to overcrowd the pot. This will prevent them from browning properly. Work in batches if necessary.
- Adjust the spice level: If you prefer a milder soup, omit the red pepper flakes or use a smaller amount. For extra heat, add a pinch of cayenne pepper.
- Add other vegetables: Feel free to add other vegetables to your soup, such as carrots, celery, or zucchini.
Variations:
- White Bean Sausage Soup: Stir in 1 (15-ounce) can of cannellini beans during the last 10 minutes of cooking.
- Spicy Sausage Soup: Use hot Italian sausage and increase the amount of red pepper flakes.
- Vegetarian Sausage and Pepper Soup: Substitute the Italian sausage with vegetarian sausage crumbles.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Protein: Around 20-25g Fat: Around 15-20g Carbohydrates: Around 20-25g
This hearty and delicious sausage and pepper soup is a fantastic addition to your repertoire of quick dinner ideas and easy recipes. It’s a testament to the magic of homemade cooking – transforming simple ingredients into a truly satisfying and flavorful meal. Enjoy!