Well, it’s officially fall tomorrow, which means that I’m allowed to talk soup with you all now.
I’ve said this many times before, but I am a soup-all-the-time kind of person. It doesn’t need to be freezing or even chilly for me to love a bowl of hot, cozy soup. It might be my favorite type of meal, no matter the season.
Aside from cookies. Cookies totally count as a meal.
I held off this year, though, before talking about it too “soon.” People feel very strongly about when soups and stews should be discussed. “Don’t rush summer away,” they say. Or “I’m sweating just thinking about that dish.” I get it. I listened, guys!
And now you have to listen to ME go on and on about how amazing this sausage and peppers soup is. Because it is. And tomorrow kicks off the cooler season, officially. I’m allowed.
I was on the phone with my sister a couple of months ago while I was outlining my content calendar for the fall/holiday seasons, and I knew that I wanted to share a new soup recipe. Duh. Soup is the best.
But I was stumped. I have already shared sooooo many soup/stew recipes on my blog, and I felt like I was stumped to come up with something that either I myself hadn’t already done or everyone else on the internet hadn’t already done.
My sister and I were bouncing ideas off of one another, and then this one popped in my head. Sausage and peppers sandwiches are a classic. Why not deconstruct them into a lighter but still delicious and satisfying meal?
And that’s how this idea was born. My sister thought it was a great one. Turns out, she was right.
This soup is great for a number of reasons, but one of my favorites is how easily is comes together. Everything happens in one pot and there’s minimal effort involved. Making soups is a lot simpler than I think people realize. It’s really just a series of steps and simmering to allow the flavors to deepen and develop.
One of the many reasons I love soup so.
This one starts with sweet Italian sausage. You can use spicy, but I prefer sweet so that I can control the amount of spice in the end dish.
I cook the sausage until it is rendered and golden brown in a large pot. Then, we cook a ton of bell peppers, some onion, and some garlic in the sausage drippings. Lots of herbs and seasonings go into the pot to make the soup taste rich and complete.
Canned tomatoes, some broth, and a parmesan cheese rind are added to the mix. I’ve said this a bunch of times before, too, but always save your parmesan cheese rinds! They’re edible!
And when you add them to soups or sauces, they add a TON of umami richness and flavor that you just can’t get from anything else. Grated parmesan weirdly doesn’t have quite the same effect (although it is a decent substitute here if you don’t have a rind on hand). Save those rinds, people! They make a huge difference.
Everything simmers away together until the soup is slightly reduced and all the flavors have really gotten to be friends. The peppers taste of sausage and the broth tastes of tomatoes, peppers, and parmesan. YUM.
To echo the experience of an actual sausage and peppers soup, I like to serve this with some small mozzarella garlic toasts. Slices of baguette that are toasted until golden, rubbed down with fresh garlic, and then topped with gooey mozzarella. They are the PERFECT dunker for this soup.
I highly recommend that you don’t skip the mozzarella toasts. I always need something carby and crunchy on the side of my soup. It’s mandatory.
This soup is rich and light at the same time. Meaning, the flavor is wonderful and comforting (and it tastes like you’ve simmered it for hours), but you don’t feel completely weighed down and gross after eating it. Even with the toasts!
It’s the best of all worlds!
I’m so excited that this is my first soup recipe of the season. It’s a GOOD one.Print
This Sausage & Peppers Soup is everything you love about the classic sandwich in soup form! Sweet Italian sausage, loads of bell peppers, aromatics, and a touch of wine make this one taste like it has simmered for hours. Serve this topped with mozzarella garlic toasts and you’ll be one happy camper!
For the Soup:
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage (you can also use spicy)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes (omit if using spicy sausage)
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 2 green bell peppers, seeded and thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 6 cups low-sodium chicken stock
- 1 (15-oz) can fire-roasted diced tomatoes
- 1 (2-inch) piece parmesan cheese rind (see NOTE)
- Salt and pepper, to taste
- 6 slices of crusty bread/baguette
- Olive oil
- 1 garlic clove
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh basil or parsley
For the Soup:
- Heat the oil in a large pot over medium heat. Once hot, add the sausage and break it up with a spoon or spatula.
- Cook until the sausage is rendered, cooked through, and crispy in spots, about 5 minutes. Remove the sausage with a slotted spoon and place on a plate lined with paper towels. Set aside.
- To the drippings in the pot, add the onion and a pinch of salt. Cook for 5 minutes, stirring frequently.
- Stir in the garlic, dried herbs, and red pepper flakes and cook for another 2 minutes.
- Add in the tomato paste and stir until it is melted and coating everything in the pan. Cook for another minute.
- Pour in the wine and scrape up any browned bits that may have formed on the bottom of the pan. Cook for about a minute or until the wine has mostly evaporated.
- Add in the peppers, stock, tomatoes, parmesan cheese rind, and some salt and pepper (start with 1 teaspoon of each – we can always add more later).
- Stir the sausage back into the pot.
- Bring the soup to a simmer and cook, stirring occasionally, for 20 minutes. The soup should thicken slightly and the peppers should become tender. Season, to taste, with salt and pepper.
- While the soup is simmering, preheat the oven to 400°F and line a baking sheet with foil.
- Place the bread slices in an even layer on the baking sheet and then drizzle with a little bit of olive oil. Sprinkle with salt.
- Bake for 10 minutes or until golden and crisp around the edges. While the bread is still hot, carefully rub the garlic clove all over the surface of the bread.
- Sprinkle the mozzarella over top and return the pan to the oven for about 5 minutes or until the mozzarella is completely melted.
- To serve, ladle the soup into bowls and garnish with parmesan cheese and fresh herbs. Serve the garlicky mozzarella toasts on the side.
- I always save the rinds from my hunks of parmesan cheese. I place them in a resealable plastic bag and keep them in the freezer. They add amazing umami to sauces and soups like this one. If you do not have a parmesan cheese rind, you can grate a little extra parmesan into the soup when it comes time to serve.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: soup
Keywords: sausage and peppers soup, sausage and peppers, sausage and peppers stew