📖 Instructions

1. First things first, grab your trusty chef's knife and chop those peppers! I'm talking about bell peppers, of course. Aim for roughly 1-inch pieces. Don't worry about being too precise; rustic is good!
2. Next up, grab that Italian sausage (about 1 pound) and remove it from its casing. Crumble it into your large pot or Dutch oven. If you're feeling fancy, you can brown it in a separate pan for extra flavor, but trust me, it will be delicious either way!
3. Now, let's get cooking! Turn the heat to medium-high and cook the sausage until it's nicely browned, about 5-7 minutes, breaking it up with your wooden spoon as it cooks. You want that nice golden-brown color - yummy!
4. Once the sausage is looking delicious, toss in those chopped peppers. Give them a good stir to coat them in the sausage goodness. Cook for another 5-7 minutes, stirring occasionally, until the peppers start to soften. Remember to sprinkle in a teaspoon or two of red pepper flakes - this is where the spicy magic happens!
5. Now, we're ready for the liquid! Pour in about 4 cups of chicken broth. If you like, you can add some vegetable broth or water instead. We're going for that rich, flavorful soup! Once you pour it, bring the soup to a simmer. Make sure the pot is covered.
6. Now, here's where patience comes in. Let the soup simmer gently for about 15-20 minutes, or until the peppers are tender. This is a crucial step. Don't rush this part! This allows all the flavors to mingle and create a symphony of taste.
7. Once the peppers are nice and tender, the final step is seasoning. Taste the soup and adjust the seasoning to your liking. I usually add salt and pepper, maybe a little more red pepper flakes if I'm feeling bold. A bay leaf adds a subtle aromatic complexity - you can add it during the simmering step or take it out now.
8. And there you have it! Your spicy sausage and pepper soup is ready. Serve it hot, maybe with a dollop of sour cream or a sprinkle of fresh parsley for garnish. Enjoy!