A hearty and flavorful soup featuring Italian sausage, bell peppers, and pasta, perfect for a comforting meal.
Pierce the sausages with a fork to prevent bursting.
Piercing the sausages allows steam to escape, preventing them from bursting during cooking.
Heat a skillet over medium heat and cook the sausages until browned on all sides, about 10 minutes. Remove and let cool.
Turn the sausages occasionally for even browning.
In a soup pot, combine 2 cups of chicken broth, onion, red and green bell peppers, and garlic. Bring to a simmer over medium heat.
Chop the vegetables evenly for consistent cooking.
Cover and simmer until the vegetables are tender, about 20 minutes.
Stir occasionally to prevent sticking.
Slice the cooled sausages into thin rounds and add them to the pot.
Use a sharp knife for clean slices.
Add the remaining chicken broth, water, oregano, and black pepper. Simmer uncovered for 10 minutes.
Taste and adjust seasoning as needed.
Add the pasta and cook until tender, about 10 minutes.
Stir occasionally to prevent the pasta from sticking.
Ladle the soup into bowls and serve warm.
Garnish with fresh parsley or grated Parmesan for extra flavor.
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