1 lbs Mild Italian Sausage, casings removed and broken into large chunks
1Medium yellow (cooking) onion, peeled and roughly chopped
2 clovesGarlic, peeled and finely chopped or minced
284 mlCondensed Roasted Red Pepper & Tomato Soup OR 1 ltr Roasted Red Pepper Soup*
1 ltrWater OR 1 cup if using 1 ltr soup*
1 CupLiquid whipping cream
1 tbspDried oregano
1/2 tbspGround black pepper
1 lbsDried fusilli pasta
1Large red bell pepper, roughly chopped into 1″ cubed pieces
3Longvine’s Cocktail Tomatoes, roughly chopped into 1″ cubed pieces
Heat a large saucepan or Dutch oven over medium-high heat. Add sausage and cook, breaking up with a wooden spoon for 3-4 minutes or until meat starts to turn brown.
Meanwhile, chop onion, garlic, bell pepper.
Add onion to pot and cook for 2-3 minutes, stirring often, until onion begins to soften and turn translucent. Add garlic, mix, and cook for 1 minute.
Add soup, water, cream, oregano, salt, pepper, and fusilli. Stir to combine and bring to a boil. Reduce heat and cook for 7 minutes.
Add bell pepper and tomato, and cook for 2-3 minutes longer.