This spicy sausage and pepper soup is a recipe that’s super close to my heart, and has always been a family favorite. It all started with a chilly autumn evening... My grandma used to make this spicy soup, and the memories are just as warm as the soup itself. It's a perfect meal for a cold night, warming your belly and soul. We're making a hearty, flavorful soup with Italian sausage, bell peppers, and just the right amount of kick. It's the sort of dish that's both simple to make and satisfying to eat – something I think many of us crave.
One of my fondest memories involves this recipe, and it's funny how food can trigger such vivid memories. What makes this recipe particularly special is its adaptability. It's a fantastic blank canvas for your own culinary creativity. Feel free to experiment with different kinds of peppers—poblanos or jalapeños would add a lovely twist! You can even throw in some onions, carrots, or other veggies to boost the nutritional value, and enhance those flavors!
Required Equipments
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Colander
Spicy-Sausage-and-Pepper-Soup
A simple yet flavorful soup perfect for a chilly evening, featuring spicy Italian sausage, sweet bell peppers, and a touch of heat.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, grab your trusty chef's knife and chop those peppers! I'm talking about bell peppers, of course. Aim for roughly 1-inch pieces. Don't worry about being too precise; rustic is good!
- Next up, grab that Italian sausage (about 1 pound) and remove it from its casing. Crumble it into your large pot or Dutch oven. If you're feeling fancy, you can brown it in a separate pan for extra flavor, but trust me, it will be delicious either way!
- Now, let's get cooking! Turn the heat to medium-high and cook the sausage until it's nicely browned, about 5-7 minutes, breaking it up with your wooden spoon as it cooks. You want that nice golden-brown color - yummy!
- Once the sausage is looking delicious, toss in those chopped peppers. Give them a good stir to coat them in the sausage goodness. Cook for another 5-7 minutes, stirring occasionally, until the peppers start to soften. Remember to sprinkle in a teaspoon or two of red pepper flakes - this is where the spicy magic happens!
- Now, we're ready for the liquid! Pour in about 4 cups of chicken broth. If you like, you can add some vegetable broth or water instead. We're going for that rich, flavorful soup! Once you pour it, bring the soup to a simmer. Make sure the pot is covered.
- Now, here's where patience comes in. Let the soup simmer gently for about 15-20 minutes, or until the peppers are tender. This is a crucial step. Don't rush this part! This allows all the flavors to mingle and create a symphony of taste.
- Once the peppers are nice and tender, the final step is seasoning. Taste the soup and adjust the seasoning to your liking. I usually add salt and pepper, maybe a little more red pepper flakes if I'm feeling bold. A bay leaf adds a subtle aromatic complexity - you can add it during the simmering step or take it out now.
- And there you have it! Your spicy sausage and pepper soup is ready. Serve it hot, maybe with a dollop of sour cream or a sprinkle of fresh parsley for garnish. Enjoy!
📝 Notes
- For extra flavor, try browning the sausage before adding the peppers.
- Feel free to add other vegetables like onions or carrots.
- Adjust the amount of red pepper flakes to your preferred spice level. Start low and add more as needed!
- Garnish with fresh parsley before serving!
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 20 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 70 mg
