Ingredients with Measurements:
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, chopped
- 1 can (28 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup uncooked pasta (optional)
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the onion, garlic, and bell peppers to the pot and sauté until softened, about 5 minutes.
5. Add the diced tomatoes, chicken broth, dried basil, dried oregano, salt, and pepper to the pot.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
7. If using pasta, add it to the pot and cook until al dente, about 8-10 minutes.
8. Return the cooked sausage to the pot and stir to combine.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning sausage and sautéing vegetables; low heat for simmering soup.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 329
Fat: 21g
Saturated Fat: 7g
Cholesterol: 56mg
Sodium: 1280mg
Carbohydrates: 18g
Fiber: 3g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as turkey or chicken sausage.
- You can use any color of bell pepper you prefer, or a combination of colors.
- You can use fresh tomatoes instead of canned, but you may need to add more liquid to the soup.
Variations:
- Add a can of drained and rinsed cannellini beans for extra protein and fiber.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- If you want a thicker soup, you can puree some of the vegetables and broth in a blender or food processor before adding the sausage and pasta.
- If you're using pasta, cook it separately and add it to each bowl of soup as you serve it, rather than adding it to the pot. This will prevent the pasta from getting too mushy if you have leftovers.
- This soup can be made ahead of time and reheated on the stove or in the microwave.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup on the stove over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in a microwave-safe bowl, stirring every 30 seconds, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Garlic bread
- Salad with a tangy vinaigrette
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.
Food history:
Sausage and peppers is a classic Italian-American dish that originated in the early 20th century in the United States. It typically consists of Italian sausage, bell peppers, and onions, cooked together and served on a sandwich or over pasta. This soup version adds tomatoes and chicken broth for a hearty and comforting meal.
Flavor profiles:
This soup is savory, slightly spicy, and slightly sweet from the bell peppers and tomatoes.
Serving suggestions:
Serve this soup as a main course with crusty bread or garlic bread and a side salad.
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