Spicy Pork, Green Pepper, and Corn Soup

Ingredients

• 1 pound spicy pork sausage
• 1 medium onion, minced
• 1 large green pepper, finely chopped
• 2 medium cloves garlic, minced
• 6 cups low-sodium homemade or store bought chicken broth
• 2 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

Directions

1. Set a large stockpot over medium-high heat and add the sausage. Cook it until browned throughout, using your spoon to crumble it into small bits as it cooks.
2. Add the onion, green pepper and garlic, then turn the heat down to medium. Cook, stirring now and then, until the vegetables start to soften, about 5 minutes.
3. Pour in the chicken stock, diced tomatoes with their juice, vinegar, Worcestershire sauce, 1 teaspoon of salt, 1/2 teaspoon pepper, and the bay leaves. Stir everything together, lower the heat to low, and let the soup simmer for 20 minutes.
4. Stir in the corn and pasta, and keep the soup at a simmer until the pasta is tender, another 10 to 15 minutes.
5. Remove and discard the bay leaves. Taste the soup, adjust the seasoning if it needs it, and serve right away with Parmesan on top.