Debbie’s Creamy Italian Sausage and Roasted Pepper Soup
2 red bell peppers
2 green bell peppers
1 tablespoon capers
2 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon canola oil
12 ounces Honeysuckle White Hot Italian Turkey Sausage Links, casing removed
4 1/2 cups low sodium chicken broth
4 ounces Ditalini pasta
8 ounces cream cheese, softened
15.5 ounce can cannellini beans, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces finely grated Parmesan cheese
Optional garnishes: fresh parsley, fresh basil and/or finely grated Parmesan cheese
Heat broiler to high heat. Place peppers in broiler and cook until blackened and blistered on all sides. Remove to a large bowl, cover with plastic wrap; set aside for at least 5 minutes. Remove charred skin, seeds and veins from peppers and discard. Coarsely chop peppers and place into the bowl of a food processor, add in the capers, parsley, basil, and chives; process until pureed; set aside.
Heat olive oil in a large pot over medium-high heat. Add in the sausage and cook until cooked through and no longer pink, being sure to break up into small pieces as it cooks, approximately 5 – 7 minutes; drain; set aside.
Wipe out the pot and place over high heat. Add in the chicken broth, bring to a boil, add in the pasta, lower heat to medium and cook according to package directions to al dente. Stir in the reserved pepper mixture, the reserved sausage and the cream cheese, stirring until cream cheese melts into the soup. Add in the beans, salt and black pepper and cook until heated through, approximately 1 – 2 minutes. Stir in the Parmesan cheese. Ladle into serving bowls, garnish, and enjoy!
Serves 4