Soup is one of my favorite things in the world when done right. I'm not sure how folks are able to stomach the red can chicken noodle soup. I mean, the noodles are soggy. There are two teeny pieces of chicken and just enough carrots to pretend like you ate some veggies. Not to mention, it's just salt. Blech!
Each Wednesday night, we have soup night as a family during the colder months. I like to make a variety of different soups - all of them with lots of veggies and different things going on. This is one of my all-time favorite soups because not only does it have bell peppers, tomatoes, and zucchini - it also has Italian sausage (of the turkey variety). It's just the most delicious, hearty soup I think I've ever eaten. Leftovers are even better. The flavors just seem to get more and more better!
What you need:
- 2 Tbsp. olive oil
- 2 bell peppers (red, orange, or yellow), diced
- 1 can (28 oz.) diced tomatoes
- 2 zucchini, diced
- 3 cloves garlic, minced
- 1 large onion, chopped
- 4 cups chicken stock/broth
- 1 cup orzo
- 1 lb. turkey sweet Italian sausage
- Salt and pepper
- 1 Tbsp. paprika
- 1 tsp. cayenne (I did about 1/2 tsp.)
- 1 to 2 tsp. oregano
- 1 to 2 tsp. thyme
- 1 Tbsp. parsley
- Parmesan cheese
- In a large stock pot, heat olive oil over medium heat. Add in peppers, onion, and garlic and cook for 15 minutes, stirring every once in a while.
- Scoot the veggies over and then add the sausage and cook, crumbling as you go, until it is cooked all the way.
- Add tomaties, zucchini, chicken stock/broth, paprika, cayenne, oregano, and thyme. Bring to a boil and then reduce heat to simmer for about 20 minutes.
- Add orzo and cook until al dente.
- Turn off heat and stir in parsley. Serve topped with Parmesan.
Recipe from Bobbi's Kozy Kitchen
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