Creamy Sausage and Pepper Soup

Creamy bowl of soup with peppers and sausage visible in it sitting on a striped cutting board with a spoon.

This creamy sausage and pepper soup is a quick, flavorful dish that's perfect for busy nights. With its rich combination of sausage, bell peppers, and a creamy broth, it’s ready in just 30 minutes and made in one pot. Whether you're serving it for a weeknight dinner or a cozy weekend meal, this soup is sure to satisfy.

Course Soups

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 314kcal

Author Diane Gail

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

US Customary - Metric

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