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 still are today.
There are so many variations for stuffed peppers and everyone has their perfect pepper recipe. Our favorite is our 30 Minute Cheesy Italian Stuffed Peppers, but there are so many fabulous ideas for peppers, so I started thinking about transforming our favorite pepper recipe into a soup. What a great idea. A broth based soup packed with hot Italian sausage, 4 bell peppers, tomatoes, onion and garlic makes this Italian sausage and pepper soup completely hit the spot.
This soup is a perfect freezer meal, too! Just let it cool and pack it in plastic containers or resealable plastic bags and freeze. When you are ready to enjoy simply thaw and reheat on the stove top or in the microwave. The soup will keep for 6 months in the freezer. All that and just 30 minutes from prep to plate and it’ll be on your menu again and again.
With love from our Simple Kitchen to yours!
30 Minute Italian Sausage and Pepper Soup
- 1 Tbsp extra virgin olive oil
- 1 lb hot Italian sausage, casing removed
- 1 small yellow onion
- 3 garlic cloves, minced
- 4 bell peppers, (red, orange, yellow and green)
- 2 (14.5-oz) cans diced tomatoes with basil, garlic and oregano
- 8 Tbsp tomato paste
- 8 cups chicken broth
- 1 tsp fresh ground black pepper
- ½ cup rough chopped fresh basil
- ¼ cup rough chopped fresh parsley
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!