Coconut Curry Dumpling Soup (Print Version)
# Ingredients:
→ Base
01 -
1 pound hot Italian sausage
02 -
1 small yellow onion, chopped
03 -
1 red bell pepper, ½-inch chop
04 -
1 green bell pepper, ½-inch chop
05 -
4-6 garlic cloves, minced
06 -
⅛-¼ teaspoon red pepper flakes
→ Liquids & Tomatoes
07 -
1 can (28 oz) crushed tomatoes, no salt/seasonings added
08 -
1 can (14.5 oz) fire roasted diced tomatoes with juices
09 -
6 cups low sodium beef broth
→ Seasonings
10 -
1 tablespoon fresh chopped basil (or 1 teaspoon dried)
11 -
1 tablespoon fresh chopped oregano (or 1 teaspoon dried)
12 -
1 tablespoon fresh chopped parsley (or 1 teaspoon dried)
13 -
½ teaspoon dried thyme
14 -
½ teaspoon salt
15 -
¼ teaspoon pepper
→ Rice & Cheese
16 -
¾ cup uncooked long grain white rice
17 -
⅓ cup freshly grated Parmesan cheese
18 -
Freshly shredded mozzarella for serving
# Instructions:
01 -
Cook sausage and onions in large pot over medium-high heat for 4 minutes, breaking up sausage. Add bell peppers, garlic, and red pepper flakes. Sauté 2-3 minutes until meat is cooked. Drain grease.
02 -
Add tomatoes, rice, herbs, salt, pepper, and beef broth.
03 -
Cover, bring to boil. Reduce to low and simmer 8-12 minutes until rice is cooked.
04 -
Stir in Parmesan cheese. Season with salt and pepper to taste. Add more broth if desired for thinner soup.
05 -
Top individual servings with shredded mozzarella.
# Notes:
01 -
Can use cooked rice or brown rice (see notes)
02 -
Can substitute ground beef or turkey for sausage
03 -
Refrigerates well for 4-5 days