Red Pepper and Sausage Soup
April 10, 2015
This recipe is a healthier variation on one of my favorite soups. Tons of veggies- which means vitamins and minerals- plus fat to help your body absorb them!
3/4 lb italian sausage, loose (sweet or hot, depending on preference)
1 tbsp olive oil
2 clove garlic
1 cup onion, diced
1-28 oz can diced tomatoes (do not drain)
3 red peppers. diced
Kale, about 1/4 bunch, cut into 1 in. strips
2 tbsp butter or 1/4 cup heavy cream
salt and pepper to taste
- Heat olive oil in a soup pot on medium-high heat. Roll saussage into 1/2-3/4 inch round mini-meatballs and saute until cooked through. Remove from pot and set aside.
- Add garlic, and onion to pan, cooking until slightly browned.
- Add tomatoes and peppers to pan and cook until softened. When softened, either transfer CAREFULLY to a blender in batches and blend until smooth, or blend in the pot with an immersion blender*
- Once blended, add back the sausage and add kale, butter or cream, and salt and pepper. If the soup is too thick, add vegetable stock or water to thin. Simmer for 5-10 minutes. ensuring the sausage is hot and butter is melted.
A note on immersion blenders:
These things are awesome. If you like creamy soups, get one! But, be careful not to splatter hot soup all over the stove and yourself. Follow the manufacturer’s directions!