Sausage and Red Pepper Soup with Egg Noodles
User Reviews
4.5
Sausage and Red Pepper Soup with Egg Noodles
Description
Sausage and Red Pepper Soup with Egg Noodles begins by browning pork sausage in a pot, breaking it into bite-sized pieces for even cooking. Diced onion and red bell peppers soften alongside the sausage, followed by a brief sauté of minced garlic to build savory aroma. A roux of butter and flour is then cooked briefly to thicken the soup.
Chicken broth is gradually whisked into the roux, forming a creamy soup consistency. Adding frozen homestyle egg noodles into the simmering broth cooks them directly in the soup, absorbing flavor. Seasonings including kosher salt, dried basil, thyme, savory, and freshly ground black pepper bring an herbal warmth. Chopped fresh spinach stirred in near the end brightens the soup with color and a subtle leafy taste.
This soup delivers a hearty meal featuring protein, vegetables, and noodles in a wholesome broth suitable for cooler days. The balance of sausage richness, sweet peppers, and herbs creates a savory bowl with varied textures from tender noodles to crisp-tender vegetables.
Although the original notes are minimal, the recipe steps provide clear guidance for preparation and seasoning balance.
Ingredients
- 1 lb. pork sausage regular
- 1 yellow onion diced, medium
- 3 red bell pepper diced, large
- 4 garlic minced, large cloves
- 2 T. butter unsalted
- ⅓ c. all-purpose flour
- 8 c. chicken broth low sodium
- 1 package 12 oz. frozen Reames® Homestyle Egg Noodles
- 1.5 tsp. kosher salt
- 1 tsp. basil dried
- 1 tsp. thyme dried
- 1 tsp. savory dried
- 1 tsp. black pepper freshly ground
- 2 oz. spinach chopped (use more if you like, fresh
Instructions
- In a large pot over medium heat, brown the sausage, breaking it up into bite-sized pieces as it cooks.
- When sausage is about half-way browned, add onion and red pepper. Cook until onion and red pepper are softened and sausage is nicely browned.
- Add garlic to sausage mixture and cook for 1 minute more.
- Now slide everything to one side of pot. Add butter to the empty side of pot. Once butter is melted, sprinkle flour over the butter, whisking to completely incorporate (a flat whisk works awesome here!). This mixture will be thick. Cook for 1 minute, whisking constantly.
- Slowly add two cups of the chicken broth over the flour and butter mixture, whisking constantly to combine. Then add remaining six cups chicken broth and bring everything in the pot together. Increase heat to medium-high and bring mixture to a boil.
- Add frozen homestyle egg noodles and give the mixture a stir. Once the mixture returns to a boil, turn heat down to medium/medium-high and add the salt, basil, thyme, savory, and black pepper. Simmer for 20 minutes, stirring occasionally.
- Add spinach and cook for about 3 minutes more. Serve hot.
Notes
- Slowly whisk chicken broth into the roux to prevent lumps and achieve smooth soup texture.
- Adding spinach at the end maintains its color and fresh flavor without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 318kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 62mg | 21% |
| Sodium | 978mg | 41% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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