EAT | Spicy Sausage Soup

I adapted this soup from a Rachael Ray recipe (Sausage, Peppers and Onions Stoup) and make it probably 2 or 3 times a year. It's extremely easy if you use a slow cooker (but a large pot on the stove works well too if you have the time to keep an eye on the pot).


Ingredient List:


1 1/2 pounds spicy Italian sausage

2 cloves garlic, finely chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp red pepper flakes

2 cubanelle peppers, seeded and thinly sliced

2 shallots, thinly sliced

2 tablespoons balsamic vinegar

2 cups low sodium chicken stock

1 can (28 ounces) crushed fire-roasted tomatoes

1/4 cup parsley leaves, chopped

1/2 cup basil leaves, chopped

1 cup parmesan cheese

1 box Banza elbows

Sea salt and crushed pepper to taste



Step 1:

Brown sausage in skillet, drain fat


Step 2:

Put everything in a crockpot (except the pasta) and set temp to high and timer to 4 hours.

Option to add pasta with 20 mins cooking time left (just dump in uncooked and throw the lid back on)

Option 2: cook pasta separately - this will allow the soup to stay on the thinner side as the pasta won't soak up the liquid. If you want more of a chili-like consistency, cook the pasta in the soup.


(use sweet sausage and eliminate red pepper flakes for less spice)


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