Sausage & Peppers Soup ___

Sausage & Peppers Soup


For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 1 pound sweet or hot Italian Sausage, casings removed
  • 2 onions, cut into a 1/4 inch dice
  • 4 cloves garlic, sliced
  • 0.25 teaspoon red pepper flakes (optional)
  • 1 pound sweet mini peppers, or 3 bell peppers, seeded and cut into thin strips
  • 1 28oz can crushed tomatoes
  • 8 cups water
  • 2 chicken bouillon cubes


Put a large pot over a medium-high flame and heat the oil. Add the sausage and break it apart with a wooden spoon as it cooks. Cook until browned, about 7-10 minutes.

Add in the onions and garlic and red pepper flakes if you’re using them. Cook until the onions are softened, about 5 minutes.

Add in the peppers and cook until softened, about 10 minutes.

Add in the tomatoes, water and Bouillon cubes. Bring to a boil and cook for 10 minutes.

Serve with crusty bread and a sprinkle of grated cheese.