Italian Sausage and Pepper Soup
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Sausage and Pepper Soup is packed with stick-to-your-ribs goodness so you won’t leave the table hungry. Simple to make with hot Italian sausage and plenty of bell peppers, the flavorful tomato broth will warm you right up too. Make a whole pot in 30 minutes or less!
Sausage and Pepper Soup
Can you really ever have enough soup? I think not! I am not big on wimpy soups, either.
I like hearty, flavorful ones — the kind that stick to your ribs so you can walk away from the table without needing to eat a whole loaf of bread to really feel satisfied.
And when I’m craving the flavors of my Italian stuffed peppers, I reach for this sausage and pepper soup recipe.
It’s really similar to a traditional stuffed pepper soup but without the “beefy” flavor, thanks to the Italian sausage and chicken broth.
Plus, it comes together super fast so dinner is on the table in 30 minutes or less. That’s always a win in my book!
Ingredient Notes and Substitutions
- Italian Sausage – You’ll need fresh (uncooked) hot sausage links, or save a step and buy a package of bulk hot Italian sausage. Swap in mild or sweet sausage if you prefer.
This sausage pepper soup recipe also works with cooked sausage links sliced into coins, or your favorite chicken or turkey sausage too! - Bell Peppers – One of each kind! Not only do they add a medley of color to your sausage and peppers soup, but you’ll get a range of flavors too.
Green bell peppers are more grassy and bitter, while red bell peppers are the sweetest. Orange and yellow fall somewhere in the middle. - Diced Tomatoes – Grab the kind that comes with basil, garlic, and oregano — you’ll need two large cans.
Because everything has been stewing together in the can, the flavor is far more developed than if you only added the seasonings fresh. - Tomato Paste – Adds a punch of intense tomato flavor and helps thicken the sausage pepper soup!
- Chicken Broth – Provides a much more flavorful base than plain water. Feel free to substitute vegetable broth instead.
- Fresh Basil & Parsley – Yes, there are herbs in the canned tomatoes, but you can always use extra! Rough chop both of these so they flavor the whole pot.
Tips and Tricks to Make Perfect Sausage Pepper Soup
- Have all your ingredients prepped, measured, and ready to go.
Once you get started, this recipe comes together really fast!
That means you’ll want to remove the sausage casings, chop up all the veggies and herbs, and open up the canned tomatoes before turning on the stove.
This sausage and pepper soup only needs to simmer for 10-15 minutes too, so have an idea for side dishes ready if you plan on serving them!
- Cook the sausage for just a few minutes at first.
There will be plenty of time for it to finish cooking with the onion and peppers. You just need to brown the outside and lock in the juices!
If you cook it all the way through at the beginning, it will end up being dry, crumbly, and a little bit tough by the time the soup is done simmering.
- Scrape up any bits that are stuck to the pot.
That’s where the flavor is!! There’s a reason I like to use a wooden turner or spoon for these kinds of recipes — it’s the best as scraping the bottom of the pot.
Don’t worry if you have trouble at first. Everything will loosen up once the liquid starts simmering.
Prep Ahead
- Chop peppers, onion, and herbs
- Mince garlic
- Remove casings from sausage
Kitchen Tools You Will Need
- 8 Quart Stock Pot – You’ll need the larger size to avoid splashing any sausage and pepper soup over the side.
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
Every soup needs at least some bread for mopping up every last drop! My roasted garlic skillet bread or this copycat Cheesecake Factory brown bread would be especially tasty with sausage pepper soup.
I’ll never turn down extra greens either, whether it’s in a fresh salad or as a simple side of broccoli.
And if you manage to have room for dessert, what’s better to calm your palate than a fresh batch of tiramisu cookies?
Storing and Reheating Sausage and Peppers Soup
Allow leftovers to cool, then ladle them into an airtight container. Refrigerate for 3 to 4 days or freeze for up to 3 months, thawing in the refrigerator overnight before reheating.
Reheat sausage and peppers soup in a saucepan on the stove, stirring it frequently over medium-low heat until warmed through. Or, warm individual bowls in the microwave.
Sausage and Pepper Soup Recipe FAQ
As mentioned, you’ll miss out on a ton of flavor and your sausage pepper soup will taste pretty, well, watery.
There is an easy fix, though! I always have a jar of Better Than Bouillon on hand — it’s a concentrated base that you can mix with water as a broth substitute.
For this sausage and pepper soup recipe, replace the chicken broth with an equal amount of water, then stir about 3 tablespoons of chicken base into the pot.
I wouldn’t recommend it for this sausage pepper soup recipe. Frozen peppers will soften much more than fresh, causing them to come out a bit mushy in the end.
You want the firmer texture of the fresh peppers for the best bite!
For a really hearty meal, add some rice or pasta to the pot! The rice should be cooked separately (or ahead of time) so it doesn’t soak up too much of the broth. Orzo, in particular, would be super delish.
Small pasta shapes like ditalini, orzo, or Acini di pepe can be cooked with everything, though. Add an extra cup of broth (or water) to the pot and simmer the pasta for however long is listed on the package before serving.
However, it’s best to also cook the pasta separately if you’re planning on leftovers. You can simply add a handful to your bowl before reheating!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Soup Recipes
Italian Sausage and Pepper Soup
Equipment
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 pound hot Italian sausage, casing removed
- 1 small yellow onion
- 3 garlic cloves, minced
- 4 bell peppers, (red, orange, yellow and green)
- 29 ounces diced tomatoes with basil, garlic and oregano, 2 14.5-ounce cans
- 8 tablespoons tomato paste
- 8 cups chicken broth
- 1 teaspoon fresh ground black pepper
- 1/2 cup fresh basil, rough chopped
- 1/4 cup fresh parsley, rough chopped
Instructions
- Warm an 8 quart stock pot over medium-high heat, drizzle olive oil into warmed pan and add sausage; brown sausage for about 2 minutes. Stir occasionally.
- Meanwhile; dice onion and add to pan. Stir to combine. Mince or press garlic and add to pan. Continue stirring occasionally.
- Chop peppers and add to the pan. Cook until peppers are crisp tender about 6-8 minutes.
- Add tomatoes and stir bottom of pan to remove any bits that are stuck. Add broth and tomato paste. Bring to a boil. Add pepper, basil and parsley. Allow to boil for 10-15 minutes.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished January 2025
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Sausage cooked with peppers are one of my cool day weaknesses. Sigh…
made this tonight from your recipe, added about a 1/2 cup of Chianti……..it was really good , thank you!
I made this yesterday for my family but used sweet sausage, they loved it!!
I've made it twice this week. Tonight I added cubed chicken breast to it and made a pot of rice for a side! Terrific!
Made this the other day…a big hit! Combined spicy with mild : )
I made this over the weekend and it was fabulous. Made it vegan using vegetable broth and tofurky Italian sausage. So glad I have lots of leftovers in my freezer. YUM!!!
I made this and used hot Italian turkey sausage and it was the bomb! Will definately be a regular fave!
A nice comforting dinner. Very warm and inviting