Sausage, Pepper & Onion Soup

  • 23 Jun - 29 Jun, 2018
  • Mag The Weekly
  • Cookery


· 3-5 large links hot Italian sausage

· 1 + ½ yellow onion, sliced

· 1 large green bell pepper, diced

· ¾ large red bell pepper, diced

· ¾ large orange or yellow bell pepper, diced

· 2tbsp extra virgin olive oil

· 2 cloves garlic, smashed and minced

· 3 + ½ cups vegetable broth

· 2 cups crushed tomatoes

· ¼ tsp salt

· ¼ tsp red pepper flakes, optional

· Freshly ground black pepper to taste


· Croutons seasoned with olive oil, garlic powder, salt and pepper

· Mozzarella and hot habanero cheddar or pepper jack, grated

· Fresh parsley, chopped


Bring a large pot to medium heat with olive oil and add the onions. Stir to coat and reduce heat to medium-low. Cook sausage via your favourite method. You could boil them for about 20 minutes while the onions get golden. Keep stirring the onions to prevent sticking/burning. Once they start to semi-caramelise and take on a golden hue, add bell peppers, garlic, salt and black pepper, then allow them to simmer away until the peppers are tender. Once they have softened, add vegetable broth, crushed tomatoes and sliced sausage and reduce heat so the soup is gently simmering. Let the soup simmer to develop flavours. Give it a taste and season if need be, and if you'd like a little burst of heat to the soup, add red pepper flakes. Serve piping hot with your choice of toppings.