Nov 16, 2019

Spicy Sausage, Bell Pepper, and Corn Soup

This spicy sausage, bell pepper, and corn soup is big on flavor and super easy to make.


Spicy Sausage, Bell Pepper, and Corn Soup



This sausage and pepper soup is both hearty and light. Each bowl is filled with just a little bit of everything included in the soup. The broth is super flavorful too. There's the umami from Worcestershire sauce as well as one of my favorite finds, sherry vinegar.

I highly recommend making this soup a day in advance because it's extra delicious reheated. Plus, you can skim off any extra fat after the soup is chilled in the refrigerator. Between this sausage soup and this Portuguese fish stew, I've been enjoying soup all week for lunch and dinner.


Spicy Sausage, Bell Pepper, and Corn Soup in bowls




This sausage soup takes just about an hour to make, most of which is hands off. Because it's loaded with veggies, you can serve it with your favorite dinner rolls and fall salad for a complete meal.

Spicy Sausage, Bell Pepper, and Corn Soup Ingredients:


  • Spicy sausage
  • Onion
  • Red, green, and orange bell peppers. You can use just one color, but I love using the three colors. If you want to get really fancy, you can also use yellow bell peppers. My grocery store carries little bags of mini sweet peppers, which would be perfect for this recipe. 
  • Garlic
  • Chicken broth
  • Canned fire-roasted tomatoes
  • Sherry vinegar -  the best flavor booster ever
  • Worcestershire sauce
  • Salt and pepper
  • Bay leaves
  • Frozen corn kernels
  • Just a little bit of small pasta, such as shells
  • Parmesan cheese for topping

I made this in an 8-quart stainless steel stock pot (affiliate link), my go-to choice for making soups and stews. You can also use a cast iron stock pot, which is great for retaining heat and keeping soups warm. 

Sausage, Bell Pepper, and Corn Soup




How to make this spicy sausage, bell pepper, and corn soup:


First, you cook the sausage in a large stockpot until until just browned. Next, add the onions, peppers, and garlic and continue to cook until the veggies are softened. 

Next, add the stock, Worcestershire sauce, some salt and pepper, and bay leaves to the pan and scrape up the bits from the bottom. 

Finally, once you've simmered the soup for 20 minutes, you add the corn and pasta and simmer the soup for about 10 minutes more. 

Recipe variations for this spicy sausage soup: 


If you want to get creative, here are some ideas for for variations that might work well. 

  • You can use sweet Italian or breakfast sausage instead of the spicy sausage. 
  • While I used shells, elbow macaroni, orzo, or fregola would work well with this recipe. 
  • This recipe calls for canned roasted tomatoes. If you'd like to roast your own, go for it. 
  • If you can't find sherry vinegar, red wine vinegar is a good substitute. 
  • Of course, you can use freshly shucked corn kernels when corn is in season. 


Spicy Sausage, Bell Pepper, and Corn Soup with pasta shells




This month, the Soup Saturday group is sharing soups made with hot or sweet peppers. hosted by April of Veggies First, Then Dessert. I'm excited to check out everyone's soups.



Spicy Sausage, Bell Pepper, and Corn Soup Recipe


Spicy Sausage, Bell Pepper, and Corn Soup Recipe
Yield: 6 servings
Author:
This spicy sausage, bell pepper, and corn soup is big on flavor and super easy to make.

ingredients:

  • 1 pound spicy ground pork sausage
  • 1 medium-sized brown onion, minced
  • 1 cup of diced bell peppers. I used a mixture of red, green, and orange bell peppers.
  • 2 large cloves of garlic, peeled and minced
  • 6 cups low sodium chicken broth
  • 2 (14 ounce) cans diced fire-roasted tomatoes
  • 1 tablespoons sherry vinegar
  • 1 1/2 tablespoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • 1/2 cup frozen corn kernels
  • 1/2 cup uncooked pasta shells
  • Parmesan cheese for serving

instructions:

How to cook Spicy Sausage, Bell Pepper, and Corn Soup Recipe

  1. In a large stockpot, cook the sausage over medium-high heat. Bread the sausage up as you cook it, until lightly browned.
  2. Add the onion, bell peppers, and garlic, and cook until the onions and bell peppers just begin to soften, about 5 minutes.
  3. Add the chicken stock, tomatoes (including the juice), vinegar, Worcestershire sauce, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the bay leaves.
  4. Scrape up the bits from the bottom of the pan and then reduce the heat to low and simmer for 20 minutes.
  5. Add the corn and pasta and simmer for another 10 minutes.
  6. Remove the bay leaves and add salt and pepper to taste.
  7. Garnish with grated Parmesan.
Calories
402.13
Fat (grams)
23.14
Sat. Fat (grams)
7.38
Carbs (grams)
28.74
Fiber (grams)
3.53
Net carbs
25.21
Sugar (grams)
7.84
Protein (grams)
22.88
Sodium (milligrams)
870.90
Cholesterol (grams)
65.73
soup, sausage
Soup
American
Created using The Recipes Generator
This recipe was adapted from Serious Eats


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7 comments:

  1. A perfect, hearty, main dish soup. Can't wait to try it.

    ReplyDelete
    Replies
    1. Thanks! You may have to use milder sausage for Frank. =)

      Delete
  2. Your soup looks amazing Karen, the suggestion of a fall salad would make the perfect side. On a side note: Your pictures are always so sharp and clear. What camera do you use?

    ReplyDelete
    Replies
    1. Thanks April! I use a Canon EOS 60D (discontinued) with a 50mm 1/1.4 lens. Sometimes I'll use a 60 mm macro, but that's about it!

      Delete
  3. Mmmm this literally made my mouth water - what a perfect combination of ingredients; saving this one!

    ReplyDelete

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