Sausage and Red Pepper Soup Recipe

If you love cozy, hearty meals that hit all the right flavor notes, then you’re going to adore this Sausage and Red Pepper Soup Recipe. It’s rich, creamy, and packed with savory sausage and the sweet brightness of roasted red peppers. I promise, once you try it, it’ll become your go-to comfort soup for chilly nights or anytime you want a bowl of pure deliciousness. Stick with me—I’ll walk you through it step-by-step, so your soup turns out perfect every time.

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Ingredients You’ll Need

This Sausage and Red Pepper Soup Recipe balances creamy richness with a vibrant veggie and sausage combo. I love shopping for fresh bell peppers—you can use either red or yellow depending on what you find, and both bring a subtle sweetness that really lifts the soup.

• Unsalted butter: Key for making a smooth roux without adding extra salt – it’s all about control here.
• All-purpose flour: Used to thicken the soup base to that perfect luscious texture.
• Whole milk & heavy cream: I never skip the heavy cream here—it brings that dreamy, silky mouthfeel.
• Ground Italian sausage or sausage links: Adds tons of savory, herbaceous flavor and a bit of spice, depending on the sausage you pick.
• Extra-virgin olive oil: For sautéing veggies and enhancing the flavor without overpowering.
• Red or yellow bell peppers: Fresh, sweet, and colorful—don’t skip the red pepper; it’s essential here.
• Garlic: Freshly minced is best to give a sharp, aromatic punch.
• Tomato paste, tomato puree, and fire-roasted diced tomatoes: These create a layered tomato base that’s rich and smoky.
• Italian seasoning and red pepper flakes: They give that classic, comforting blend of herbs with a bit of heat.
• Low-sodium chicken broth: Provides the liquid foundation; using low-sodium helps you control the saltiness precisely.
• Cream cheese and Velveeta: Both are melt-in-your-mouth creamy ingredients that thicken and enrich the soup beautifully.
• Parmesan cheese: Adds a nutty, salty finish—grate it fresh if you can.
• Kosher salt and freshly ground pepper: Essential for seasoning and bringing everything together.

Variations

I love tweaking this Sausage and Red Pepper Soup Recipe depending on the season or my mood. Don’t hesitate to make it your own—it’s super forgiving and versatile.

• Spicy Kick: If you’re feeling adventurous, add more red pepper flakes or a dash of hot sauce. It really wakes up the soup and my family can’t get enough.
• Vegetarian Version: Swap the sausage for plant-based crumbles and use vegetable broth—still delicious and hearty!
• Cheese Swap: Try using sharp cheddar instead of Velveeta for a tangier cheese flavor.
• Extra Veggies: I sometimes toss in a handful of spinach or kale near the end for added color and nutrients.

How to Make Sausage and Red Pepper Soup Recipe

Step 1: Make a silky roux base

Start by melting your butter in a large saucepan over medium heat. Sprinkle in the flour and whisk continuously—this is your roux, which gives the soup that creamy, thick texture. I like to stir for about 2-3 minutes until it turns a pale golden color; this step is crucial for getting rid of that floury taste while building flavor. Then, slowly whisk in the milk and heavy cream and keep cooking for around 5 to 10 minutes until it thickens. Once it’s ready, set it aside and try not to lick the spoon too much—it’s that good!

Step 2: Brown the sausage

Heat up a large Dutch oven over medium-high and season your Italian sausage generously with salt and pepper. Brown it until it’s completely cooked through with no pink bits left—if you’re using links, slice them after browning for bite-sized pieces. I like to drain all but about two tablespoons of the sausage fat from the pot because that renders out a ton of flavor for the veggies.

Step 3: Sauté the peppers and aromatics

In the sausage fat, add your diced bell peppers and cook them for 10-12 minutes until they’re soft and slightly translucent—this slow sauté brings out their natural sweetness. Season with salt, pepper, Italian seasoning, and red pepper flakes. Toss in the garlic last, cooking just 1-2 minutes until fragrant. Don’t let your garlic burn here, or it’ll turn bitter.

Step 4: Bring the soup together

Return the sausage to the pot, stir in tomato paste until it coats everything, then add tomato puree and fire-roasted diced tomatoes. Pour in chicken broth and bring the whole mixture to a boil. Once boiling, reduce the heat to low and simmer gently for 15-20 minutes—this resting time lets the flavors meld beautifully.

Step 5: Finish with cheesy goodness

Now stir your roux back into the soup and cook for another 5-10 minutes to heat through. Then add cream cheese, Velveeta cubes, and freshly grated Parmesan, stirring until everything is melted and luxuriously creamy. Take a moment to taste and adjust salt and pepper—you’re so close to soup perfection now!

How to Serve Sausage and Red Pepper Soup Recipe

Garnishes

I usually top mine with a sprinkle of extra Parmesan and some freshly chopped parsley or basil. Sometimes I toss a few chili flakes on top if I want more heat. These simple garnishes add freshness and a nice contrast to the rich soup.

Side Dishes

Crusty bread, like a baguette or sourdough, is perfect to dip into this soup. My family also loves it with a light Caesar salad on the side to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—they’re fun and make the meal feel extra cozy. You can also swirl a little pesto on top for a beautiful presentation and an herbal punch.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the fridge for up to 3 days. I store it in an airtight container—reheating it gently on the stove helps keep the cream cheese and Velveeta from separating.

Freezing

I’ve frozen this soup a few times, and it holds up nicely though the texture is a bit creamier after thawing. Use freezer-safe containers or bags, and leave space at the top because it will expand. Thaw overnight in the fridge before reheating.

Reheating

Warm the soup slowly over low-medium heat, stirring frequently to reincorporate the cheese and cream. Adding a splash of broth or milk while reheating helps bring back that fresh-from-the-pot texture.

FAQs

Final Thoughts

This Sausage and Red Pepper Soup Recipe holds a special place in my kitchen because it’s the perfect balance of hearty and creamy with a hint of spice—comfort food at its finest. I love sharing it with friends and family because it’s just so warming and versatile. Give it a try and I bet you’ll find yourself coming back to it time and again, just like I do!

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