Chicken Sausage and Peppers Soup
Do you love sausage and peppers but crave a hearty bowl of soup? Try my chicken sausage and peppers soup–made in just 20 minutes!
Servings 6
Calories 242kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 12 oz. Packaged Aidells Italian Style Smoked Chicken Sausage with Mozzarella Cheese quartered
- 1 red onion chopped
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 tablespoon minced garlic in water
- 1 14.5 oz can of organic diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- Dash of red pepper flakes
- 2 32 oz. Low sodium chicken broth
- 1 cup Ditalini Noodles
- Grated Parmesean Cheese
Instructions
- Using the OXO vegetable chopper, chop the red onion, red and orange bell peppers. Set to the side, then quarter the chicken sausage using a sharp knife. Set to the side.
- In a large stock pot, pour the olive oil and cook on medium-high heat. Then add in the quartered chicken sausage. Mix well and cook for 1 minute with lid on. Then add in the chopped onions and bell peppers. Mix well, place the lid on the stock pot and cook for 5 minutes. Once the vegetables have sweated and are beginning to look softer add in the garlic, diced tomatoes, Italian seasoning, basil, and pinch of red pepper flakes. Mix well then add in the low sodium chicken broth an ditalini pasta. Mix well and continue to cook on medium-high heat until pasta cooks. Reduce heat if the soup looks like it's going to boil over. Cook for 10 minutes or until the pasta has cooked through.
- Divide evenly among soup bowls and enjoy.
Nutrition
Calories: 242kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 785mg | Potassium: 409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1544IU | Vitamin C: 60mg | Calcium: 47mg | Iron: 2mg