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Roasted Red Pepper Chicken & Apple Sausage Orzo Soup

You'll love this delicious homemade soup with roasted red peppers, chicken sausage, and orzo pasta!


  • 1 (12 ounce) package Aidells Chicken & Apple Smoked Chicken Sausage (4 links), cut in half width-wise & then sliced
  • 1 Tbsp olive oil
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 red peppers, roasted, peeled & finely sliced*
  • 2 bay leaves
  • 6 cups chicken broth (I mix hot water with Better Than Bouillon Chicken Base)
  • 2/3 cup orzo pasta
  • 1 1/2 tsp dried parsley
  • 2 Tbsp basil, chopped (I LOVE to use Gourmet Garden Paste)
  • Salt & Pepper, to taste
  • Optional: Serve with a sprinkle of shredded parmesan cheese


  • In a large non-stick stock pot, brown chicken sausage for about 5 to 6 minutes. Put cooked sausage into a bowl.
  • Heat olive oil in the empty stock pot. Add onion & saute 5 minutes or until translucent. Add garlic & cook until fragrant, 1 minute.
  • Add sliced roasted red peppers, bay leaves, & chicken broth. Bring to a boil, then simmer, covered with a vented lid for 15 minutes.
  • Remove bay leaves. Bring mixture to a boil & add orzo pasta, dried parsley & browned sausage. Cook orzo for 10 minutes or according to the time specified on the package.
  • Add basil & season to taste with salt & pepper. Serve hot with a sprinkle of shredded parmesan cheese, if desired.


*To Roast the Red Peppers at Home: Rinse the peppers off. Using a gas stovetop or gas grill on medium-high heat, char each side of the pepper until black & blistered. The pepper will soften & shrivel slightly. Immediately place charred peppers into a zip-top plastic bag for 5 minutes. Peel off & discard the charred skin. Slice open the peppers, remove the seeds, veins, & stems and slice the peppers thinly for the soup.
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