Creamy Sausage and Peppers Soup

Creamy Sausage and Peppers Soup is such a delicious comfort food recipe! This hearty soup recipe comes together in just about 30 minutes!

We’re soup fanatics at our house, whether it’s our famous Beefy Tomato Soup or a more all day soup recipe like our Homemade Turkey Soup. Soup nights are always a hit for dinner!

Creamy Sausage and Peppers Soup Recipe

When we want comfort food, we often turn to an easy soup recipe like this Creamy Sausage and Peppers Soup! For one, it’s super easy to make and for two, everyone just loves it. All you need is a big hunk of Italian bread for dipping!

How Do You Make This Soup Recipe?

Start by browning Italian sausage, casings removed, in a dutch oven or a soup pot until cooked through. Drain all but 2 tablespoons of drippings from the pot and then add peppers, onions and garlic.

We like to buy a bag of frozen bell peppers to make recipes like this soup easy to make. Most grocery stores will have frozen peppers right in the frozen vegetable aisle. If you can’t find them frozen then just grab a few fresh bell peppers instead!

Once the sausage is cooked and the vegetables have softened, add beef broth and tomato sauce and simmer about 15 minutes. Add any short tubed pasta you like, we used pipette but elbows or ditalini or any other small pasta will work.

The pasta cooks right in the soup, not only to make it easy but the starch from the pasta also helps to thicken the soup as it cooks. What you end up with is a super thick, Creamy Sausage and Peppers Soup that no one will be able to resist!

This soup recipe is our take on a Sausage and Peppers recipe that you can pile onto sub rolls. Sausage and peppers are big in our house, however we can get them. This Slow Cooker Sausage and Peppers is a favorite for serving at parties, as is this Sausage and Peppers Strudel recipe.

So when we turned those same flavors into this creamy soup recipe, we knew it was going to be a home run!

Can You Make This Soup Recipe Ahead Of Time?

Definitely! The pasta will absorb a little of the broth, so if that’s not your thing you can cook the pasta separately and then add it to your bowl when you heat up the rest of the soup.

We kind of love when the pasta sits in the soup broth and all the flavors blend together, so even when we make this soup recipe ahead of time we still add the pasta.

Can This Soup Be Frozen?

There is a little controversy about freezing soups or recipes that have cream in them. When you go to reheat a cream based sauce or soup like this one, it can break up as it’s reheating and not come out really smooth like you want it to be.

So when making this soup to freeze and have for another meal. Cook it until the point where you add the cream and then stop. Let the soup cool and then freeze. Then when you’re ready to reheat the soup you can add the cream and parmesan cheese at that point.

Looking For More Soup Recipes?

• Clam Chowder Recipe
• Navy Bean Soup
• Italian Broccoli Soup
• Split Pea Soup with Ham
• Our Favorite Stuffed Pepper Soup

Creamy Sausage and Peppers Soup

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5 from 1 review

• Author: Dan
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x

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This Creamy Sausage and Peppers Soup is a favorite comfort food dinner at our house! Serve this creamy sausage soup with lots of bread for dipping!

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Ingredients

• 2 tablespoons olive oil
• 2 pounds Italian sausage, casings removed, mixture of spicy and sweet
• 1 1/2 cup diced onion
• 1 tablespoon chopped garlic
• 1 pound bag frozen bell peppers (or 3 large bell peppers, sliced)
• 2 tablespoons flour
• 4 cups beef broth
• 15 ounce can tomato sauce
• 1 cup pipette pasta (or other small pasta like elbows)
• 3/4 cup heavy cream
• 1/2 cup grated parmesan cheese plus more for garnish

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Instructions

1. Add the oil to a large dutch oven or soup pot. Add the sausage to the pot and cook while breaking up with a spoon over medium heat. When the sausage has been cooked through, remove the sausage to a bowl and drain all but 2 tablespoons on drippings from the pot.
2. Add the onion to the pot and cook for 3-4 minutes until softened. Add the garlic and the sliced peppers to the pot, stir together and cook for another 3-4 minutes.
3. Add the sausage back to the pot and stir together with the vegetables. Sprinkle in 2 tablespoons of flour and cook for 1 minute. Pour in the beef broth and tomato sauce, stir and bring to a simmer.
4. Simmer the soup for 15 minutes, uncovered stirring occasionally. Taste the soup for seasonings and add salt and pepper as desired. The sausage will add a lot of salt to the soup so don’t season before tasting! Add the pasta, stir and cook for 8 minutes, covered, stirring once after 4 minutes to make sure the pasta isn’t sticking.
5. Uncover the soup and pour in the cream and add the parmesan cheese. Stir and cook for 5 minutes uncovered and then serve with fresh chopped parsley for garnish and more parmesan cheese if desired.

• Category: Dinner
• Method: Stove Top
• Cuisine: American