Sausage, Broccoli, and Bell Pepper Soup
with mixed olives
This easy soup 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.
Ingredients
- Mixed olives - 1 cup (from the olive bar or choose your favorite pitted olives in a jar)
- 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
Prep
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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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Make
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Heat a Dutch oven with oil over medium heat. Add sausage and saute, breaking it apart, until it starts to brown.
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Add onions and bell peppers and saute for 3 to 4 minutes more to start them cooking.
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Stir in garlic, tomato paste, Italian seasoning, and red pepper flakes (if using).
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Pour stock over sausage and vegetables and bring to a simmer.
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Cover pot with a lid and simmer for 10 minutes to let the flavors come together.
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Add broccoli to soup and continue cooking until broccoli is tender, ~2 minutes more.
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Stir lemon juice into soup. Season with some salt and pepper.
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Serve soup with olives on the side. Enjoy!
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