Italian Sausage and Bell Pepper Soup with Rice

• 1 pound Mild Italian Chicken Sausage, Removed From Casing
• 1 Green Bell Pepper, Stem And Seeds Removed, Diced
• 1 Red Bell Pepper, Stem And Seeds Removed, Diced
• 1 Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 2 cans (14 1/2 Oz. Size) Diced Tomatoes
• 1 can (15 Oz. Size) Tomato Sauce
• 2 cups Reduced Sodium Chicken Broth
• 1/4 teaspoons Italian Herb Blend
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1 Dried Bay Leaf
• Salt And Pepper, to taste
• 4 cups Cooked White Rice
• 1/2 cups Shredded Parmesan Cheese

1. 1.
2. In a large pot, brown ground sausage on medium-high heat.
3. Stir and cook until browned then drain grease if necessary.
4. 2.
5. Reduce heat to medium and add bell peppers, onions, and garlic.
6. Cook, stirring intermittently, until onions and peppers have softened, about 5 minutes.
7. 3.
8. Add tomatoes, tomato sauce, chicken broth, Italian herb blend, red pepper flakes and bay leaf.
9. Season with salt and pepper, to taste.
10. 4.
11. Turn heat to low, cover and simmer for 30 minutes.
12. Remove bay leaf.
13. Serve with rice and shredded Parmesan.
14. Adapted from Skinnytaste.com.

italian chicken sausage, green bell pepper, red bell pepper, yellow onion, garlic, tomatoes, tomato sauce, chicken broth, italian herb blend, red pepper, bay leaf, salt, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/italian-sausage-and-bell-pepper-soup-with-rice/ (may not work)