Last week, we did an inventory of our freezers, because they were both getting full and a lot of the stuff had been in there for way too long. So after cleaning out a bunch of old stuff, I was able to make a list of things that we had in there that I needed to use. One of them was a tube of Italian sausage that I bought a while ago and then didn’t end up using, for whatever reason. So for my lunches this week, since the weather has sadly cooled off, I decided to use it to make soup.
This one is a stovetop soup rather than an Instant Pot or slow cooker soup, and it’s fairly quick to make, all things considered. Start with two medium green peppers and one medium onion. Cut the green peppers into strips and the onion into slivers. If the pepper strips are too long to fit on a soup spoon, cut them in half crosswise. You’ll end up with about a cup and a half of pepper strips and 3/4 of a cup of onion slivers.
Throw those into a Dutch oven with a pound of loose Italian sausage over medium-high heat. No need to add any seasoning yet. You’ll want to season this closer to the end, once you add all the ingredients, otherwise you might end up with too much salt. There are a lot of salty ingredients in this soup. I ended up not having to add anything at all. Cook the veggies and sausage together until the sausage is browned.
Once the sausage is browned, add a 14.5-ounce can of diced tomatoes, undrained, and 3 cups of chicken broth, turn the heat down to medium, and let it simmer for about ten minutes, until the peppers and onions have softened.
After those ten minutes have passed, add an entire 8-ounce package of cream cheese, cut into chunks. Whisk those in until they melt into the liquid, then pour in 1/2 cup of heavy cream. Finally, add 3 ounces of parmesan cheese, one ounce at a time, whisking until it melts before adding the next batch.
At this point, taste it for seasoning. As I mentioned earlier, mine didn’t need anything other than some black pepper, but you may want to add salt or garlic powder, depending on how flavorful your Italian sausage is. Once you’ve gotten it seasoned to your liking, turn the heat off and serve it, or put it into meal prep containers. I managed to time mine perfectly and used the 6th serving as my Sunday lunch, just in time for the early NFL games to kick off. My Bills may have lost, but at least the soup was good.
Creamy Italian Sausage and Pepper Soup
Ingredients
- 1 pound Italian sausage
- 2 medium green peppers
- 1 medium yellow onion
- 1 14.5-ounce can diced tomatoes
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 8-ounce package cream cheese cubed
- 3 ounces grated parmesan cheese
- salt and pepper to taste
Instructions
- Cut the green peppers into strips and the onion into slivers.
- Heat a Dutch oven over medium-high heat. Add the sausage, peppers, and onions, and cook until the sausage is browned, breaking it into crumbles as it cooks.
- Add the tomatoes and chicken broth, turn the heat down to medium, and simmer for 10 minutes, until the peppers and onions are soft.
- Add the cream cheese cubes and whisk until they melt into the liquid. Pour in the heavy cream, then add the parmesan cheese, one ounce at a time, stirring until it's melted before adding the next batch.
- Taste for seasoning, add salt and pepper if needed, then remove from the heat and serve.
- Macros per serving: 503 calories, 5 grams net carbs, 25 grams protein, 44 grams fat.
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