Ingredients
Scale
- ¾ lb italian sausage, casings removed, spicy or mild
- 1 medium onion, finely diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tablespoon minced garlic
- 1½ teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon paprika, *optional – for extra kick
- ¼ teaspoon black pepper
- 4 cups low sodium chicken broth
- 798 ml canned diced tomatoes, no salt added, (28oz)
- 1½ cups tomato sauce
- 1 cup dry long grain brown rice, (rinsed well)
- shredded mozzarella cheese for serving
Instructions
- Brown the Italian sausage in a large dutch oven or soup pot over medium-high heat, stirring frequently for 3-4 minutes until crumbled.
- Add the diced onion and chopped bell peppers; cook until softened (4-5 minutes).
- Stir in minced garlic, salt, oregano, optional paprika, and pepper, cooking for an additional minute.
- Pour in the chicken broth, canned tomatoes, tomato sauce, and rinsed rice; stir to combine. Bring to a simmer, then reduce heat to medium-low.
- Cover and simmer for 30 minutes, stirring occasionally, until the rice is fully cooked.
- Serve hot, topped with shredded mozzarella cheese and fresh parsley if desired.
Notes
Feel free to adjust the amount of spices to suit your taste.
For added flavor, serve with freshly baked bread on the side.
This soup keeps well in the fridge and tastes even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.