Sausage, Tomato, and Pepper Soup
Sausage, Tomato, and Pepper Soup

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sausage, tomato, and pepper soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sausage, Tomato, and Pepper Soup is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Sausage, Tomato, and Pepper Soup is something which I’ve loved my entire life.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have sausage, tomato, and pepper soup using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Sausage, Tomato, and Pepper Soup:
  1. Prepare 1 tbsp oil
  2. Prepare 1/2 lb. Mild Italian sausage, cut into 1/4" thick half moons
  3. Prepare 1/2 small onion, diced
  4. Get 1/2 bell pepper, diced
  5. Get 1 (15 oz) can fire roasted tomatoes, undrained
  6. Get 4 cups vegetable broth
  7. Take 1/2 tsp black pepper
  8. Make ready 1/4 tsp salt
  9. Prepare 1/4 tsp garlic powder
  10. Take 1/4 tsp cayanne pepper
  11. Make ready 1 bay leaf
  12. Prepare 1/2 cup white rice, uncooked
  13. Get to taste Salt and pepper

Stir in stock, tomatoes and carrots and season with salt and pepper. Stir in beans with liquid and courgettes. Remove from heat and add spinach. Cover allowing the heat from the soup to cook the spinach leaves.

Instructions to make Sausage, Tomato, and Pepper Soup:
  1. Add oil to 4-quart sauce pan over medium-high heat. When oil begins to smoke, add sausage and cook until brown. Turn down to medium heat, then add onion and bell pepper. Cook for 5-7 minutes, or until onions turn light brown.
  2. Add pepper, salt, garlic powder, and cayenne. Stir to combine. Add broth, tomatoes, and bay leaf. Bring to a boil.
  3. Reduce heat and add rice. Cover saucepan and cook until rice is plump and tender, about 15-20 minutes. Remove bay leaf. Season with salt and pepper to taste.

Remove from heat and add spinach. Cover allowing the heat from the soup to cook the spinach leaves. In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, tomato sauce, picante sauce, sugar, basil and oregano. Stir in sausage, tomatoes, tomato paste, and crushed red pepper.

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