Description
A hearty and flavorful sausage and pepper rice soup made with savory sausage, sweet bell peppers, and tender rice in a comforting tomato-infused broth. Perfect for a cozy and filling one-pot meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 3/4 cup uncooked long grain white rice
- 2 tablespoons chopped fresh parsley (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
- Add diced onion and bell peppers. Sauté for 5–6 minutes, until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, chicken broth, oregano, basil, paprika, salt, and pepper. Stir well to combine.
- Bring soup to a boil, then stir in rice. Reduce heat and simmer for 15–20 minutes or until rice is tender.
- Adjust seasoning as needed. Stir in chopped parsley if using.
- Serve hot, garnished with grated Parmesan if desired.
Notes
- Use pre-cooked rice to reduce simmering time to about 10 minutes.
- Swap in brown rice for more fiber—just increase cooking time accordingly.
- Leftovers can be stored in the fridge for up to 3 days; soup will thicken as it sits.
- Use turkey sausage for a leaner version of this dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 7g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg