Roasted Red Pepper and Chicken Sausage Orzo Soup
Try this Roasted Red Pepper and Chicken Sausage Orzo Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 2 bay leaves
- 2 cloves garlic minced
- salt & pepper to taste
- 1 tbsp olive oil
- 1 (12 ounce) package aidells chicken & apple smoked cut in half width-wise & then sliced
- 1/2 medium onion finely diced
- 2 red peppers roasted peeled & finely sliced*
- 6 cups chicken broth (i mix hot water with better than bo
- 2/3 uporzo pasta
- 1 1/2 tsp dried parsley
- 2 tbsp basil chopped (i love to use gourmet garden)
- optional: serve with a sprinkle of shredded parmes
- Carbohydrate 8.40769 g
- Cholesterol 0 mg
- Fat 3.59354500144734 g
- Fiber 1.6046000084877 g
- Protein 1.24607 g
- Saturated Fat 0.522682500199849 g
- Serving Size 1 1 recipe (67g)
- Sodium 161.985500000029 mg
- Sugar 6.8030899915123 g
- Trans Fat 0.146230000039194 g
- Calories 67 calories
In a large non-stick stock pot, brown chicken sausage for about 5 to 6 minutes. Put cooked sausage into a bowl.Heat olive oil in the empty stock pot. Add onion & saute 5 minutes or until translucent. Add garlic & cook until fragrant, 1 minute.Add sliced roasted red peppers, bay leaves, & chicken broth. Bring to a boil, then simmer, covered with a vented lid for 15 minutes.Remove bay leaves. Bring mixture to a boil & add orzo pasta, dried parsley & browned sausage. Cook orzo for 10 minutes or according to the time specified on the package.Add basil & season to taste with salt & pepper. Serve hot with a sprinkle of shredded parmesan cheese, if desired.
