Sausage and pepper soup

    Warming and filling soup made with colourful peppers and your favourite sausages. This recipe makes a lot of soup, which you can easily freeze if you like.


    Roxburghshire, Scotland, UK
    1 person made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1kg sausages
    • 1 red onion, diced
    • 3 peppers, chopped
    • 4 garlic cloves
    • 4 tablespoons tomato puree
    • 1 pinch cayenne pepper
    • 2 litres chicken stock
    • 2 (400g) tins chopped tonatoes
    • 200g orzo
    • 1/2 teaspoon dried mixed herbs
    • salt and pepper to taste
    • grated Parmesan cheese, to serve

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Cook the sausages in the oil in a large saucepan until browned all over. Remove and cool for 5 minutes then slice into thick rounds.
    2. Using the same pan, fry the onion till soft. Add the peppers to the onion and cook on a medium heat until soft.
    3. Add the remaining ingredients (except the Parmesan and sausages) and bring to the boil. Reduce heat and simmer for 10 minutes. Season to taste.
    4. Return the sausages and simmer for 4 to 5 minutes. Serve with the Parmesan and crusty bread.

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