Soup's On: Banana Pepper & Italian Sausage Tomato Soup with Orzo Pasta
One of the best parts of the end of summer/early fall is all the produce still available that can be made into cozy soups and stews. Banana peppers are the best but it's often hard to find fresh ones. Once they become available at farmers markets, though, they're often sold by the basket so basically when it rains it pours banana peppers.
When I first started writing this recipe (at the end of August...eek!), I'd picked up a bunch of banana peppers at the Kingfield Farmers Market. I was afraid that by now, they'd be out of season, rendering this whole recipe pointless--BUT--I saw them again at the St. Paul Farmers Market just the other weekend!
Yes, there are other things you can do with these delightful peppers, but pairing them with Italian sausage seems the most logical {and downright delicious}. I've made pizza, pasta and now soup. It's basically the same semblence of ingredients deconstructed into a variety of dishes. With the fall-like front we've been having, soup was a welcome dinner idea.
If you can't find banana peppers, you could use red and green bell peppers for a riff on the classic italian sausage and peppers. And if you have an abundance of homegrown tomatoes, use those instead of canned. Serve with a crusty loaf of bread and you're set!
Banana Pepper & Italian Sausage Tomato Soup with Orzo Pasta
Serves: 2-3
Preparation TIme: 30-45 minutes (mostly hands-off)
Ingredients:
1/2 lb. Italian sausage (spicy or sweet, whichever you prefer)
6-7 banana peppers, de-seeded & sliced
1 15-oz. can fire-roasted tomatoes
1/4 c. tomato paste
2 c. water
1 c. broth
1 tbsp. honey or maple syrup
2 tsp. Italian seasoning
1 tsp. red pepper flakes (optional)
1/2 c. dried orzo pasta (I used whole wheat)
Method:
1. In a soup pot, brown the Italian sausage. You could also do this in a saute pan and the transfer the sausage to the soup later, but this way you can make it a one-pot endeavor. Once browned, remove from pot and set aside, keeping warm. I left the grease in the pan to saute the banana peppers, but if you're not into that and want to use olive oil instead, go ahead. But WHY?!
2. Saute sliced banana peppers in sausage grease (or olive oil) until they start to soften and turn slighty golden. Add in can of tomatoes, tomato paste, honey/maple syrup, Italian seasoning and red pepper flakes. Continue to saute/simmer over low heat for about 5-10 minutes to help develop flavor.
3. Add in water and broth. Let simmer over low heat with the cover on. About 15 minutes before you're ready to eat, bring the soup to a gentle boil. Add in orzo and boil until pasta is tender. Turn off heat, add in sausage and stir. Let sit for a few minutes to heat the sausage through, then enjoy!
