This restorative soup is big on flavor but requires minimal effort to prepare. Plus it's a great way to use up that extra pound of pork sausage that's been lingering in the fridge.
Note: Sherry vinegar and Worcestershire sauce give the broth its depth. Leave them out and this dish falls flat. If you have trouble getting your hands on sherry vinegar, red wine vinegar is an acceptable substitute.
Feel free to make this a day or two ahead—its flavors only improve. The soup also freezes well.
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Spicy Pork, Green Pepper, and Corn Soup
About This Recipe
|Active time:||20 minutes|
|Total time:||1 hour|
|This recipe appears in:||Sunday Supper: Spicy Pork, Green Pepper, and Corn Soup|
- 1 pound spicy pork sausage
- 1 medium onion, minced (about 1 cup)
- 1 large green pepper, finely chopped (about 1 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 6 cups low-sodium homemade or store bought chicken broth
- 2 (14.5-ounce) cans diced tomatoes, preferably fire-roasted
- 1 tablespoon sherry vinegar
- 1 1/2 tablespoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 1/2 cup frozen or fresh-shucked corn kernels
- 1/2 cup small, uncooked pasta, such as shells
- Parmesan cheese for serving
Place sausage in a large stockpot over medium-high heat. Cook, breaking up into small pieces, until evenly browned.
Add onion, green pepper and garlic, reduce heat to medium and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Add chicken stock, diced tomatoes with juice, vinegar, Worcestershire sauce, 1 teaspoon of salt, 1/2 teaspoon pepper, and bay leaves. Stir to combine, reduce heat to low and simmer for 20 minutes. Add corn and pasta and continue to simmer until pasta is tender, another 10 to 15 minutes.
Discard bay leaves, taste and adjust seasoning if needed and serve immediately, garnished with Parmesan.