Recipes and Cooking Sausage and Peppers Soup Be the first to rate & review! This make-ahead freezer soup recipe will warm up those cold winter nights in no time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Heat Time: 15 mins Total Time: 40 mins Servings: 12 Yield: 16 cups soup (two 8-cup batches) Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 16 ounce cooked smoked sausage, halved lengthwise and sliced 4 red, yellow, green, and/or orange sweet peppers, cut into bite-size strips 2 cup chopped onions 4 cloves garlic, minced 2 14.5 ounce cans diced tomatoes with basil, garlic, and oregano, undrained 1 6 ounce can tomato paste ½ teaspoon crushed red pepper 8 cup reduced-sodium chicken broth ½ cup chopped fresh basil Salt and black pepper Directions In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add sausage; cook and stir 2 to 3 minutes or until browned. Remove sausage. Add sweet peppers, onions, and garlic to Dutch oven. Cook and stir 4 to 5 minutes or until tender and starting to brown. Remove from heat. Stir in sausage, tomatoes, tomato paste, and crushed red pepper. Divide sausage mixture between two freezer containers or bags. Label and freeze up to 3 months. To serve, thaw one container of sausage mixture in refrigerator 1 to 2 days (mixture may still be a bit icy). Transfer to a 4- to 5-qt. Dutch oven. Add 4 cups of the broth. Cook over medium heat until heated through, stirring occasionally. Stir in 1/4 cup of the basil. Season to taste with salt and black pepper. Slow Cooker Thaw one container of sausage mixture as directed. Transfer to a 3 1/2- or 4-qt. slow cooker. Stir in 4 cups of the broth. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Stir in 1/4 cup of the basil. Season to taste with salt and black pepper. Rate it Print Nutrition Facts (per serving) 198 Calories 13g Fat 12g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 198 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 23mg 8% Sodium 977mg 42% Total Carbohydrate 12g 4% Total Sugars 8g Protein 9g Vitamin C 65.4mg 327% Calcium 55mg 4% Iron 2.7mg 15% Potassium 433mg 9% Folate, total 32.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.