Make this Sausage and Pepper Soup when you need a cozy dinner! This hearty soup is full of flavorful bits of Italian sausage, tender peppers, and bite-sized pasta that will have everyone coming back for a second bowl.
Sausage and peppers is one of my dad‘s and husband's favorite dinners. I make this dish different ways- on the stove top as well as this crockpot sausage and peppers rustica.
Sausage and peppers is such a easy dish because there’s very few ingredients. The Italian sausage does the heavy lifting by adding lots of flavor on its own. I wanted to find another way to use the same flavors, which is how I came up with this sausage and peppers soup recipe.
All of the components are here- flavorful tomato broth in place of regular marinara sauce, italian sausage and peppers both smaller for easy scooping and small bits of pasta added right to the dish.
As a bonus, everything goes right in the same pot making cleanup much easier!
Serve this with a chunk of crusty bread and make sure to top it with some fresh grated Parmesan cheese.
Ingredients
- Italian Sausage: You will need 1 pound of Italian sausage. If you are using links, you’ll want to remove the casings before adding it to the pot. You can use either hot or mild sausage. We use mild and then those in our family who likes spicy just add red pepper flakes to the final dish.
- Olive oil: Just a bit is needed for browning the Italian sausage.
- Bell Peppers: Any color works! Green would be a great option to add more color if you'd like.
- Onions: yellow onion is my go to for soup bases. It’s sweetened as it cooks down and isn’t as bitter as some other varieties.
- Celery: I don’t traditionally add celery to my sausage and peppers dish, but in a soup, I like the added crunch and bit of flavor.
- Garlic: It wouldn’t be sausage and peppers without lots of garlic!
- Chicken Broth: I always add chicken broth or beef broth, instead of plain water to my soups for another layer of flavor. Whenever we have leftover chicken bones, I make a batch of this slow cooker bone broth, and freeze it for later use in soups like this one. Store-bought chicken broth will work just as well.
- Tomato: A mix of tomato sauce and diced tomatoes. This combination gives a rich tomato-y broth while still having some tasty chunks of tomatoes left bigger.
- Seasonings: A simple blend of italian seasoning, salt, and pepper.
How to Make Sausage and Pepper Soup
Step 1. In a large soup pot, heat oil over medium high heat. Once hot, add italian sausage (make sure the casings are removed). Allow to brown thoroughly, breaking it up as you go. This will take anywhere from 5 to 10 minutes.
Step 2. Once the meat is browned, add diced onion, celery, and minced garlic. Cook for 2 to 3 minutes or until fragrant.
Step 3. Add in chopped pepper pieces and cook for another 2 to 3 minutes until they just start to soften.
Step 4. Add tomato sauce, diced tomatoes, italian seasoning, salt, pepper, and chicken broth. Give it a good stir and bring it up to simmer.
Step 5. Once the broth is simmering, you can add in your dry pasta and cook until your desired done level. Serve and enjoy!
Recipe Tips
- Make it creamy. I made this soup with a rich tomato broth. To switch it up, you can make the base creamy by adding a ½ cup to ¾ of a cup of heavy cream to the finished dish. We love it that way as well!
- Cook the pasta separately. If you prefer, you can cook the pasta separately and add it to your liking. This can help if you prefer your soup to stay more brothy, as well as if you have people that want more/less pasta.
- Garnish liberally. This soup is delicious with lots of tasty garnishes on top. Enjoy it with grated Parmesan cheese, fresh basil, and some shakes of spicy red pepper flakes for even more flavor.
More Recipes Using Italian Sausage
- Sausage and Mushroom Pasta
- One Pot Lasagna Soup
- Instant Pot Tortellini Soup with Sausage
- Tuscan Kale Soup with White Beans and Sausage
- Zuppa Toscana Olive Garden Recipe
If you try this Sausage and Pepper Soup please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Sausage and Pepper Soup
Ingredients
- 1 lb. italian sausage
- 1 tbsp. olive oil
- 1 yellow onion medium, diced small
- 2 celery stalks diced small
- 4 garlic cloves minced
- 2 bell peppers any color, diced
- 14.5 oz. can diced tomatoes
- 14.5 oz. can tomato sauce
- 1 tsp. italian seasoning
- ½ tsp. salt
- ½ tsp. pepper
- 6 cups chicken stock
- 1 cup mini farfalle pasta dry
Instructions
- In a large soup pot, heat oil over medium high heat. Once hot, add Italian sausage (make sure the casings are removed). Allow to brown thoroughly, breaking it up as you go. This will take anywhere from 5 to 10 minutes.
- Once the meat is browned, add diced onion, celery, and minced garlic. Cook for 2 to 3 minutes or until fragrant.
- Add in chopped pepper pieces and cook for another 2 to 3 minutes until they just start to soften.
- Add tomato sauce, diced tomatoes, italian seasoning, salt, pepper, and chicken broth. Give it a good stir and bring it up to simmer.
- Once the broth is simmering, you can add in your dry pasta and cook until your desired done level. Serve and enjoy!
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