Description
A hearty and flavorful Pepper Soup featuring spicy Italian sausage, bell peppers, and tomatoes simmered with rice in a savory beef broth. This comforting soup is finished with fresh herbs and Parmesan cheese, perfect for a satisfying meal any day.
Ingredients
Scale
Meat and Aromatics
- 1 lb hot Italian sausage
- 1 small yellow onion, chopped
- 4-6 garlic cloves, minced
Vegetables
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
Other Ingredients
- 3/4 cup uncooked long-grain white rice
- 6 cups low-sodium beef broth
- Fresh herbs (basil, oregano, parsley), chopped to taste
- Freshly grated Parmesan cheese, to taste
- Shredded mozzarella, for topping (optional)
Instructions
- Brown the Sausage and Onion: In a large soup pot over medium-high heat, cook the hot Italian sausage and chopped yellow onion together for about 4 minutes until the sausage is browned and the onion is softened.
- Sauté the Peppers and Garlic: Add the chopped red and green bell peppers, minced garlic, and red pepper flakes to the pot. Stir and sauté for 2–3 minutes until the peppers begin to soften and the garlic is fragrant.
- Add Tomatoes, Rice, Herbs, and Broth: Pour in the crushed tomatoes, fire-roasted diced tomatoes, uncooked white rice, and the fresh chopped herbs. Then add the low-sodium beef broth and stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 8–12 minutes or until the rice is fully cooked and tender, stirring occasionally to prevent sticking.
- Finish with Cheese and Seasoning: Stir in freshly grated Parmesan cheese and adjust the seasoning with salt and pepper as needed. Serve the soup hot, topped with shredded mozzarella cheese if desired.
Notes
- Use low-sodium beef broth to control the salt content.
- Adjust the amount of garlic and red pepper flakes according to your spice preference.
- Optional mozzarella topping adds creamy richness but can be omitted for a lighter dish.
- To make this recipe gluten-free, verify that the sausage contains no gluten additives.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
