It finally feels like fall in southern California. That means cooler temperatures, rainy days, and soup! With the addition of Italian chicken sausage and a little bit of rice, this soup is warm and comforting but manages to be healthy, too. It’s the perfect dinner to make after indulging on rich, heavy foods at Thanksgiving (and again and again with leftovers for days afterwards)!
There’s something about cooler temperatures (that means below 70, here!) that makes me want to eat soup every night of the week. My husband enables me by not resisting. This soup was so good (and so easy) that I made it two weeks in a row.
This soup starts with some ground Italian chicken sausage, but you can also obviously use pork sausage if you want. Then you add lots of bell pepper, onion, garlic, tomatoes, chicken broth, and spices.
The soup is finished off with a nice big spoonful of cooked rice and some shredded parmesan cheese.
- 1 lb mild chicken Italian sausage, removed from casing
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 can diced tomatoes, 14.5 oz
- 1 can tomato sauce, 15 oz
- 2 cup reduced sodium chicken broth
- 1/4 tsp Italian herb blend
- 1/4 tsp crushed red pepper flakes
- 1 dried bay leaf
- Salt and pepper, to taste
- 4 cup cooked white rice
- 1/2 cup shredded parmesan cheese
- In a large pot, brown ground sausage on medium-high heat.
- Reduce heat to medium and add bell peppers, onions, and garlic. Cook, stirring intermittently, until onions and peppers have softened—about 5 minutes.
- Add tomatoes, tomato sauce, chicken broth, Italian herb blend, red pepper flakes, and bay leaf. Season with salt and pepper, to taste.
- Turn heat to low, cover, and simmer for 30 minutes. Remove bay leaf. Serve with rice and shredded parmesan.
- For the Italian seasoning, I used a mixture that contains marjoram, thyme, rosemary, savory, sage, oregano, and basil, but you can use any combo of these spices you like.