30 Minute Italian Sausage and Pepper Soup
Lately I've had peppers on my mind. Growing up I remember stuffed peppers on the menu a couple times a month. My mom would stuff them with a ground beef and rice mixture, then smother them in tomato sauce and set them in the oven to bake. They were one of my favorite dishes and…
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 garlic cloves minced
- 8 cups chicken broth
- 1 tbsp extra virgin olive oil
- 1 tsp fresh ground black pepper
- 1 small yellow onion
- 1 lb hot italian sausage casing removed
- 4 bell peppers (red, orange, yellow and green)
- 2 cans diced tomatoes with basil garlic and oregano
- 8 tbsp tomato paste
- â½ cup rough chopped fresh basil
- â¼ cup rough chopped fresh parsley
- Carbohydrate 10.0019261749366 g
- Cholesterol 1284.1217002 mg
- Fat 271.33719380896 g
- Fiber 2.52077779808545 g
- Protein 316.854818786672 g
- Saturated Fat 79.2366810164788 g
- Serving Size 1 1 Serve (1827g)
- Sodium 1722.1136485429 mg
- Sugar 7.48114837685113 g
- Trans Fat 22.3121628421398 g
- Calories 3829 calories
Warm an 8 quart stock pot over medium-high heat, drizzle olive oil into warmed pan and add sausage; brown sausage for about 2 minutes. Stir occasionally. Meanwhile; dice onion and add to pan. Stir to combine. Mince or press garlic and add to pan. Continue stirring occasionally. Chop peppers and add to the pan. Cook until peppers are crisp tender about 6-8 minutes. Add tomatoes and stir bottom of pan to remove any bits that are stuck. Add broth and tomato paste. Bring to a boil. Add pepper, basil and parsley. Allow to boil for 10-15 minutes. Serve and enjoy!
