Italian Sausage and Pepper Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3 cups water
- 1/4 teaspoon black pepper
- 3 1/2 cups chicken broth
- 3 cloves garlic (minced)
- 1 large onion (chopped)
- 2 chicken bouillon cubes
- 1 lb sweet italian turkey sausage
- 2 red bell peppers (seeded & chopped)
- 2 green bell peppers (seeded & chopped)
- 1/4 teaspoon dried italian seasoning
- 1/2 cup tiny pasta (i.e. orzo or alphabet pasta)
- Carbohydrate 3.23405574677885 g
- Cholesterol 432.6674945125 mg
- Fat 85.9087042391827 g
- Fiber 0.516846210439561 g
- Protein 108.506557902933 g
- Saturated Fat 23.1613528333333 g
- Serving Size 1 1 serving(s) (685g)
- Sodium 915.112628369672 mg
- Sugar 2.71720953633929 g
- Trans Fat 11.836100572516 g
- Calories 1247 calories
Poke the sausage with a fork in several places, to keep them from exploding. Spray your skillet with cooking spray. Add sausage, and a little water. Cook over medium-high heat until sausages are browned, turning occasionally. (This will take about 15 minutes.) When they are finished, transfer sausages to a plate and allow them to cool. In a soup pot, combine 2 cups of broth, the onion, the peppers, and garlic. Bring to a simmer over medium heat. Cover and allow this to simmer about 30 minutes, or until the peppers are tender. Remove the casings from the sausages, and slice the sausages into thin round slices. Add them to the pot. Add the remaining broth, water, oregano, boullion cubes, and pepper. Simmer uncovered for 10 minutes. Add the pasta and simmer until the pasta is cooked, about 10 minutes. Ladle into soup bowls and enjoy!
