Creamy Sausage And Pepper Soup Recipe
This creamy sausage and pepper soup recipe is comfort food at its very best. It’s hearty, flavorful, and comes together all in one pot. Savory sausage, sweet bell peppers, and just a hint of tomato are brought together in a creamy broth making an irresistibly satisfying dish.
If you love cozy meals, you will also enjoy this cast iron skillet lasagna and this stuffed cabbage skillet.
Let’s talk about this recipe
This soup is everything I love about a one-pot meal — simple to make, easy to clean up, and packed full of flavor. It’s makes a hearty meal without taking a lot of effort to put together. And it has that comforting quality that makes you want to go back to the pot and get a second bowl.
The best part is, with just a few everyday ingredients, you can have it on the table in about 30 minutes — just like my traditional Italian broccoli soup that’s ready in the same amount of time.
What makes this recipe so good
- One pot cooking makes this soup easy to prepare, and keeps the cleanup just as effortless.
- Sausage adds bold flavor that seasons the entire pot naturally, so you don’t need an extensive list of spices.
- Creamy broth elevates the richness of the sausage and peppers making each and every bite deeply satisfying.
- Hearty and filling, so it works just as well for a cozy lunch as it does for the main dish on the dinner table.
- Comfort food appeal makes it a family favorite you’ll want to keep on repeat, especially during the colder months.
Ingredients you’ll need
The base of this soup is built on simple, everyday ingredients that add layers of flavor and heartiness to every bowl.
- Sausage: Sweet Italian sausage gives this soup the best balance of savory and sweet flavors. Hot Italian sausage or bratwurst will work too, though keep in mind that they change the overall character of the dish. If you use hot Italian sausage, you may want to ease up on the crushed red pepper so the spice doesn’t take over.
- Bell peppers: Red and orange bell peppers bring a natural sweetness to this soup that keeps it’s flavor fresh and vibrant. Green peppers can be used, but they have a stronger, slightly bitter flavor, which is why I prefer to use the sweeter tri-color varieties.
See recipe card below for full information on ingredients and quantities.
The creamy broth in this soup pulls all of the ingredients together beautifully, and you only need a few simple staples to make it.
- Diced tomatoes: A can of unseasoned diced tomatoes adds just the right touch of tomato flavor without taking over the broth. I stay away from pre-seasoned varieties, since they can throw off the balance of flavor in the soup.
- Chicken broth: Homemade chicken broth brings the richest flavor and makes the best pot of soup. When homemade isn’t an option, a good quality bouillon paste or boxed stock works too — just avoid anything too salty so the other flavors don’t get lost.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Switch up the sausage by using hot Italian sausage for more heat, bratwurst for a milder flavor, or kielbasa for a smoky twist.
- Add pasta or rice if you want to make the soup even heartier, though I recommend cooking it in a separate pot to keep it from making the broth starchy.
- Drop in handmade gnocchi for a deeply comforting variation — the tender potato dumplings complement the other ingredients in the very best way.
- Stir in cheese such as asiago, mozzarella, or pepper jack for a soup that’s extra rich and indulgent.
- Swap in fire roasted tomatoes for the diced tomatoes to add a smoky depth that gives the soup a slightly bolder flavor.
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How to make creamy sausage and pepper soup
This soup comes together fast in just one pot, and there’s no need for a long simmer. The sausage does all the work, seasoning the whole pot in just minutes.
Step 1: Add the sausage, onion, and seasoning to a large pot with olive oil and cook until the sausage is browned.
Step 2: Stir in bell peppers and cook for a few minutes to lightly soften.
Step3: Sift in the flour and stir until it coats the sausage and vegetables.
Step 4: Pour in diced tomatoes and chicken broth, then simmer until the vegetables are tender.
Step 5: Stir in the half and half and heat just until warmed through.
Step 6: Remove from the stove right away and serve.
Recipe FAQs
Yes, it’s a great option if you like a spicy kick. If you use hot sausage, you may want to adjust or even skip the crushed red pepper seasoning.
Red, orange, and yellow bell peppers add a sweet flavor that complements the sausage nicely. Green peppers have a more bitter flavor profile, but can be used if you prefer them.
The cream doesn’t freeze well, as it can separate while thawing. If you’d like to freeze it, make the soup without the cream and add it when reheating.
You can use cornstarch mixed with a little cold water instead of flour. Add it slowly to the pot, until the soup reaches your desired thickness.
Yes, you can replace the half and half with coconut milk, oat milk, nut milk, or a dairy-free creamer, though the flavor of the broth will change quite a bit.
Serving ideas
This soup is hearty enough to be a full meal on its own, but I love serving it with a few slices of warm, crusty no-knead bread for dipping. Or a few everything bagel crackers or cornbread crackers crumbled right in the bowl.
It’s also delicious with a fresh, crisp garden salad on the side to lighten up the meal. Or poured over a big plate of pasta to make it even heartier — homemade trofie pasta is especially good if you want a truly robust meal. However you serve it, this is the kind of soup that makes a cold evening feel a little bit warmer.
Diane Gail’s tips for success
- Brown the sausage well: Taking a few extra minutes to brown the meat adds a depth to the flavor that shows through in the entire pot.
- Cook onions slowly: Giving the onions time to caramelize builds a sweeter, more complex base that deepens the flavor of the soup.
- Add peppers later: Since peppers cook more quickly than onions, adding them afterward helps them keep their texture and bright flavor.
- Sift in the flour evenly: Sifting it in slowly prevents clumping, which keeps the broth smooth and creamy.
- Warm gently after adding cream: Once the half and half is added, warm the soup just until heated through, then take it off the stove. That way the cream stays smooth and won’t separate.
Creamy Sausage and Pepper Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb sweet Italian sausage
- 1 medium onion cut in 2-3" strips
- 2 garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tri-color bell peppers cut in 2-3" strips
- 14.5 oz can diced tomatoes
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
Instructions
- Heat olive oil: In a soup pot, heat olive oil over medium heat.
- Cook sausage: Add the sausage and cook until partially browned.
- Add onion, garlic, and crushed red pepper: Stir in the onion, garlic, and crushed red pepper, and cook until the onion becomes semi-translucent.
- Add bell peppers: Add the bell peppers and cook for 5 minutes, stirring occasionally.
- Add diced tomatoes: Stir in the diced tomatoes, combining everything well.
- Sift in flour: Sift in the flour using a fine mesh sieve, 1/3 at a time, stirring between each addition until fully incorporated.
- Add chicken broth: Pour in the chicken broth, stirring well to combine.
- Cook until vegetables are tender: Continue cooking until the vegetables are tender and the soup thickens.
- Stir in half and half: Stir in the half and half until well mixed and heated through.
Notes
- Spice Adjustment: Adjust the crushed red pepper to suit your taste — start with ¼ teaspoon for a mild kick and add more if you like extra heat.
- Freeze without cream: For longer storage, cook the soup without half and half and then add it in when reheating.
- Chop veggies evenly: Cutting the vegetables the same size ensures they cook evenly and finish at the same time.
- Sift in flour slowly: Sprinkling it over the pot evenly helps prevent clumping keeping the broth nice and smooth.
- Warm gently after adding cream: Once the half and half goes in, heat just until warmed through so it doesn’t separate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one-pot creamy sausage and pepper soup is the ultimate comfort food — rich, hearty, and packed with flavor! It’s super easy to make and perfect for cozy nights in. If you try this recipe, I’d love to hear your thoughts — please leave a review or share your experience in the comments below! And if you have any questions or need help while making it, feel free to ask — I’m always here to help. Enjoy every creamy, delicious bite!
This was great with andouis sausage.
Oh yes! I’ll bet it was 😉