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Sausage, Broccoli, and Bell Pepper Soup
with mixed olives

Active: 40 Total: 40

This easy soup, last featured in 2020, is loaded with color and nutrients thanks to a blend of bright vegetables. Be sure to chop the vegetables small so you get some in each spoonful.
Smarts: If you like spicy foods, a good spicy Italian sausage is great here or just add red pepper flakes until it's spiced to your liking. 



Mixed Olives:
  • Mixed olives - 1 cup (from the olive bar or choose your favorite pitted olives in a jar)
Sausage, Broccoli, and Bell Pepper Soup:
  • Onions, medium - 1 , diced
  • Bell peppers, red - 1 , diced
  • Broccoli - 12 oz , finely chopped
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Italian sausage, raw - 12 oz (use mild or spicy)
  • Tomato paste - 2 Tbsp
  • Italian seasoning - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Stock, any type - 5 cups
  • Lemon juice - 2 tsp


  1. Onions / Bell peppers / Broccoli / Garlic - Prep as directed. Combine onions and bell peppers. Store broccoli and garlic separately. (Can be done up to 5 days ahead)

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  1. Heat a Dutch oven with oil over medium heat. Add sausage and saute, breaking it apart, until it starts to brown.

  2. Add onions and bell peppers and saute for 3 to 4 minutes more to start them cooking.

  3. Stir in garlic, tomato paste, Italian seasoning, and red pepper flakes (if using).

  4. Pour stock over sausage and vegetables and bring to a simmer.

  5. Cover pot with a lid and simmer for 10 minutes to let the flavors come together.

  6. Add broccoli to soup and continue cooking until broccoli is tender, ~2 minutes more.

  7. Stir lemon juice into soup. Season with some salt and pepper.

  8. Serve soup with olives on the side. Enjoy!



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