Sausage and Red Pepper Soup Recipe

I absolutely love this Sausage and Red Pepper Soup Recipe because it’s comforting, flavorful, and surprisingly easy to pull together. When I first tried this, I was blown away by how the creamy roux blends perfectly with the boldness of Italian sausage and the sweetness of roasted red peppers. It’s one of those meals that feels like a warm hug on a chilly evening.

You’ll find that this soup works great for both casual weeknight dinners and when you want to impress friends without stressing over complicated steps. Plus, it keeps well, so leftovers taste just as good the next day—making it a perfect candidate for meal prepping or cozy lunches.

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Ingredients You’ll Need

Every ingredient here works in harmony to build that perfect combo of creamy, savory, and slightly tangy flavors. I always recommend using quality sausage and fresh peppers to get that authentic taste.

• Unsalted butter: Essential for making a smooth roux without adding extra salt.
• All-purpose flour: Thickens the soup base beautifully when cooked into the roux.
• Whole milk & heavy cream: These create the rich, velvety texture I adore.
• Kosher salt and freshly ground pepper: For seasoning that you can adjust to your liking.
• Ground Italian sausage or links: My favorite protein choice here for its bold herbaceous notes.
• Extra-virgin olive oil: Helps sauté the veggies perfectly without overpowering flavors.
• Red or yellow bell peppers: Adds sweetness and color that balances the spicy sausage.
• Garlic: A must-have to build aroma and depth.
• Tomato paste: Concentrated tomato goodness that deepens the flavor.
• Tomato puree and fire-roasted diced tomatoes: Bring brightness and smokiness to the soup.
• Italian seasoning & red pepper flakes: Essential spices that lift the flavor profile.
• Low-sodium chicken broth: Keeps the soup flavorful but not too salty.
• Cream cheese and Velveeta: Secret weapons for ultimate creaminess and melt-in-your-mouth texture.
• Parmesan cheese: Adds that nutty, savory finish that rounds out the soup.

Variations

I love to tweak this Sausage and Red Pepper Soup Recipe depending on the season or what I have on hand. It’s a forgiving recipe that welcomes little experiments, so feel free to get creative!

• Add greens: I sometimes stir in baby spinach or kale at the end for a hit of freshness and extra nutrients.
• Use spicy sausage: When I’m craving a kick, I swap regular Italian sausage for a hot variety, and it really wakes up the soup.
• Vegetarian swap: I use plant-based sausage alternatives and vegetable broth for a meatless version that still feels hearty.
• Change the cheese: Tried swapping Velveeta for mascarpone or creamier cheeses to mix things up while keeping that richness.

How to Make Sausage and Red Pepper Soup Recipe

Step 1: Make the creamy roux base

Start by melting unsalted butter in a saucepan over medium heat. As soon as it’s melted, whisk in the flour and keep stirring for about 2-3 minutes until the roux turns a lovely golden color—it’s important not to let it brown too dark to avoid bitterness. Then, slowly whisk in whole milk and heavy cream, cooking for another 5-10 minutes until the mixture thickens. This base is what gives the soup that silky, creamy texture, so be patient and keep whisking to avoid lumps.

Step 2: Brown the sausage

While the roux is thickening, heat olive oil in a large Dutch oven or stockpot over medium-high heat. Season the ground Italian sausage generously with salt and pepper, then brown it until no pink remains—about 6-8 minutes. If you’re using sausage links, brown whole, then slice into bite-sized rounds. Remove the sausage to a paper towel-lined plate to drain any excess fat, but leave about 2 tablespoons in the pot for sautéing veggies. This step adds so much flavor, so make sure the sausage gets a nice sear.

Step 3: Sauté vegetables and build flavors

In the same pot with reserved sausage fat, add diced bell peppers and diced onions (if you like). Sauté for 10-12 minutes until softened and translucent. Season with salt, pepper, Italian seasoning, and red pepper flakes for a gentle heat. Add minced garlic and cook for another 1-2 minutes until fragrant. This step brings out the natural sweetness of the peppers and enhances the overall depth.

Step 4: Combine and simmer

Return the browned sausage back to the pot, then stir in tomato paste until well coated with the veggies and sausage. Pour in the tomato puree and fire-roasted diced tomatoes, followed by the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer gently for 15-20 minutes. This simmering stage lets all those bold flavors marry beautifully.

Step 5: Finish with creamy cheeses and seasoning

Stir in your prepared roux and cook for another 5-10 minutes, ensuring the soup heats through and thickens slightly. Then, add the cream cheese, cubed Velveeta, and grated Parmesan, stirring constantly until everything melts into a rich, velvety finish. Give the soup a final taste and adjust salt and pepper as needed. This step brings everything together in creamy harmony—the part that makes this soup downright irresistible.

How to Serve Sausage and Red Pepper Soup Recipe

Garnishes

I like to top this soup with a sprinkle of freshly chopped parsley or basil for a burst of color and freshness. A light drizzle of good-quality olive oil or a few crushed red pepper flakes on top amps up the aroma and flair. Parmesan shavings are also a classic, especially when you want to keep things extra cheesy.

Side Dishes

This soup pairs beautifully with crusty bread or garlic baguette slices for dipping. My family loves it alongside a simple green salad tossed with vinaigrette to balance the richness. Sometimes, I serve it with cheesy garlic knots for extra indulgence when we’re craving comfort food.

Creative Ways to Present

For dinner parties, I sometimes ladle this soup into mini bread bowls for a rustic, fun presentation. Another idea I’ve tried is serving this in clear glass mugs—perfect for a casual gathering or lunch buffet. Adding a sprig of fresh herbs on top always elevates the serving experience.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the soup stays creamy and delicious for up to 3 days. Just give it a good stir before reheating to reincorporate any settled cheese or roux.

Freezing

Freezing this soup works surprisingly well. I portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove, stirring often to keep the texture smooth.

Reheating

Reheat the soup on low to medium heat on the stove rather than the microwave to preserve that creamy consistency. I usually add a splash of milk or broth if it gets too thick and stir frequently to prevent sticking or curdling.

FAQs

Final Thoughts

This Sausage and Red Pepper Soup Recipe has become one of my go-to comfort foods, perfect for feeding a hungry crowd or curling up solo with a bowl on a chilly day. I love how approachable the recipe is without sacrificing any flavor or richness. Give it a try—you’ll enjoy cooking it as much as eating it, I promise!

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