Description
A rich and flavorful Sausage and Red Pepper Soup made with Italian sausage, fire-roasted tomatoes, and a creamy roux base featuring cream cheese, Velveeta, and Parmesan cheese. This comforting soup combines savory sausage, sweet bell peppers, and a blend of Italian herbs for a hearty meal perfect for any season.
Ingredients
Scale
Roux
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- Kosher salt, to taste
- Freshly ground pepper, to taste
Soup
- 1 pound ground Italian sausage or links
- 2 tablespoons extra-virgin olive oil
- 1-2 red or yellow bell peppers, seeds removed, diced
- 4 cloves garlic, minced or pressed
- 2 tablespoons tomato paste
- 1 (8 oz.) can tomato puree
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 cups low-sodium chicken broth
- 1/2 (8 oz.) package cream cheese, room temperature
- 8 oz. Velveeta, cubed
- 1 cup Parmesan cheese, grated
- Kosher salt, to taste
- Freshly ground pepper, to taste
Instructions
- Make the Roux: Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted and whisk continuously to create a roux. Cook the roux for 2-3 minutes, stirring constantly until it turns golden. Gradually whisk in whole milk and heavy cream, then cook for another 5-10 minutes until the mixture thickens. Remove from heat and set aside.
- Brown the Sausage: In a large Dutch oven or stock pot over medium-high heat, season the sausage generously with salt and pepper. Brown the sausage thoroughly until no longer pink, breaking up ground sausage or browning links which are later sliced. Transfer cooked sausage to a paper towel-lined plate to drain excess fat and set aside.
- Sauté Vegetables: Discard all but 2 tablespoons of fat from the pot. Add olive oil if necessary. Sauté the diced bell peppers for 10-12 minutes until softened and translucent. Season the vegetables with salt, pepper, Italian seasoning, and red pepper flakes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Combine Ingredients: Return the cooked sausage to the pot. Stir in tomato paste and evenly incorporate it into the vegetable mixture. Add tomato puree and fire-roasted diced tomatoes. Pour in chicken broth and bring the entire mixture to a boil.
- Simmer Soup: Once boiling, reduce heat to low and let the soup simmer gently for 15-20 minutes to meld flavors together.
- Add Roux and Cheeses: Stir the prepared roux into the simmering soup and cook for an additional 5-10 minutes until warmed through and slightly thickened. Add cream cheese, cubed Velveeta, and grated Parmesan cheese to the soup, stirring until all cheeses are fully melted and incorporated.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with kosher salt and freshly ground pepper to preference. Transfer the soup to serving bowls and serve hot. Enjoy your hearty and creamy sausage and red pepper soup!
Notes
- You can substitute ground Italian sausage with turkey sausage for a leaner option.
- Adjust the number of bell peppers based on your preference for sweetness and texture.
- For a spicier kick, increase the red pepper flakes.
- Use low-sodium broth to better control the saltiness of the soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 75mg
