Roasted Red Pepper, Chicken & Apple Sausage Orzo Soup

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

This is one of the best soups I’ve made—lighter than many recipes but still deeply flavorful. The broth is rich and satisfying, and the combination of roasted red peppers, savory chicken-apple sausage, and tender orzo creates a comforting, well-balanced bowl. The whole family enjoyed it, and it reheats beautifully; the orzo absorbs some liquid overnight but the soup remains hearty and delicious.

Add the ingredients to your shopping list and try this recipe this season—you’ll be glad you did.

5 from 2 ratings

Roasted Red Pepper Chicken & Apple Sausage Orzo Soup

Created by Amber Brady

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

Ingredients

12 oz package Aidells Chicken & Apple smoked chicken sausage, (4 links) cut in half width-wise then sliced
1 Tbsp olive oil
½ medium onion, finely diced
2 cloves garlic, minced
2 red peppers, roasted, peeled and thinly sliced*
2 bay leaves
6 cups chicken broth, (or prepared from bouillon)
⅔ cup orzo pasta
1 ½ tsp dried parsley
2 Tbsp basil, chopped (fresh or paste)
Salt & pepper, to taste
Optional: shredded Parmesan

Instructions

In a large nonstick stockpot, brown the sliced chicken sausage over medium heat for about 5–6 minutes. Transfer the cooked sausage to a bowl and set aside.
Add the olive oil to the empty pot. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
Stir in the roasted red peppers and bay leaves, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer, covered with a vented lid, for 15 minutes to meld the flavors.
Remove and discard the bay leaves. Bring the soup back to a boil, add the orzo, dried parsley, and the browned sausage. Cook the orzo for about 10 minutes or according to package directions until tender.
Stir in the basil, taste and adjust with salt and pepper. Serve hot, optionally topped with a sprinkle of shredded Parmesan.

Notes

*To roast red peppers at home: Rinse and char peppers over a gas stovetop or grill on medium-high until the skin blackens and blisters. Place charred peppers in a sealed plastic bag for 5 minutes, then peel off the skin. Slice open, remove seeds and stems, and thinly slice for the soup.

Disclaimer: Nutritional values are estimates provided by a third-party tool.

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Recipe added 9/10/15. Also seen on Love Grows Wild.