Italian Sausage and Pepper Soup
Dive into a bowl of cozy comfort with this hearty Italian Sausage and Pepper Soup, a flavor-packed meal that combines savory Italian sausage, tender bell peppers, and a rich tomato broth. Infused with aromatic herbs like oregano, basil, and thyme, this soup is a delightful balance of warmth and spice, with an optional ditalini pasta addition for a touch of extra heartiness. Perfect for a weeknight dinner or meal prep, this one-pot wonder comes together in under an hour, making it a go-to recipe for busy seasons. Garnish with fresh parsley for a bright finish, and serve with crusty bread for a satisfying meal the whole family will love. Keywords: Italian sausage soup, sausage and pepper soup, easy weeknight soup recipe, hearty Italian soup.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes (28-ounce can)
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 cup uncooked ditalini pasta (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the Italian sausage from its casings (if using links), and crumble it into the pot. Cook for 5-7 minutes, breaking it apart with a spoon, until browned and fully cooked through. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute, until fragrant.
Return the cooked sausage to the pot. Stir in the crushed tomatoes, chicken broth, oregano, basil, thyme, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 25 minutes, allowing the flavors to meld together.
If using, cook the ditalini pasta in a separate pot according to package instructions. Drain and set aside.
Taste the soup and adjust seasoning if needed. If using ditalini pasta, add it directly to the soup or serve it on the side to prevent it from absorbing too much broth.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 7754 mg | 337% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.1 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2979 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
