Creamy Sausage & Pepper Soup (with Garlic Herb Croutons

• Meat

  • 3/4 lb Sausage, ground

• Produce

  • 3 Bell peppers, small
  • 4 Garlic clove
  • 3/4 tsp Marjoram, dried
  • 1 Onion

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 2 cups Marinara sauce

• Baking & Spices

  • 2 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, light

• Bread & Baked Goods

  • 4 Slices Bread, gluten free

• Dairy

  • 1/4 cup Heavy cream
  • 1 Parmesan cheese

Found on fashionablefoods.com

Description

Ingredients

• 1 Tablespoon Extra-Light Olive Oil
• 1 Onion, thinly sliced
• 3 Small Bell Peppers, thinly sliced (I used 1 red, 1 yellow, and 1 orange)
• 2 Garlic Cloves, finely minced
• Salt & Pepper
• ¾ Pound Ground Sausage*
• 2 Cups Marinara Sauce, I used homemade, but you can use your favorite store-bought sauce if you prefer
• 4 Cups Chicken Stock
• ½ Teaspoon Dried Oregano
• ¼ Cup Heavy Cream, optional
• 4 Slices Gluten-Free Bread, cubed (or use other bread of choice if you don’t need gluten-free!)
• 1-2 Tablespoon Extra-Light Olive Oil
• 2 Garlic Cloves, finely minced
• ¼ Teaspoon Dried Oregano
• Salt & Pepper
• Freshly Grated Parmesan Cheese, for serving

Directions

• Heat a large soup pot over medium-high heat. Add in the sliced onion and peppers and sauté for 3-4 minutes, or until beginning to soften. Add in the garlic cloves and season the mixture well with salt and pepper. Push the vegetables to the sides of the pot, leaving a well in the middle. Break up the sausage with your hands and drop it into the well. Cook the sausage until it’s just about cooked through and beginning to brown, you’ll want to continue breaking the sausage up with a wooden spoon. Pour the marinara sauce and chicken broth into the pot. Give it a good stir and then allow the soup to come to a simmer. Let is simmer for 5 minutes and then turn off the heat and stir in the oregano and heavy cream. Meanwhile, preheat the oven to 350º. Toss the bread cubes with the olive oil, garlic, oregano, salt, and pepper. Lay them in a single layer on a baking sheet. Bake the croutons for about 10 minutes or until golden and crisp. Keep a close eye on the croutons as they can burn very easily! Serve the soup topped with croutons and grated cheese.