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Sausage & Peppers Soup

  • Author: Molly
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


This┬áSausage & 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

For Serving:

  • 6 slices of crusty bread/baguette
  • Olive oil
  • Salt
  • 1 garlic clove
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Fresh basil or parsley


For the Soup:

  1. Heat the oil in a large pot over medium heat. Once hot, add the sausage and break it up with a spoon or spatula.
  2. 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.
  3. To the drippings in the pot, add the onion and a pinch of salt. Cook for 5 minutes, stirring frequently.
  4. Stir in the garlic, dried herbs, and red pepper flakes and cook for another 2 minutes.
  5. Add in the tomato paste and stir until it is melted and coating everything in the pan. Cook for another minute.
  6. 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.
  7. 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).
  8. Stir the sausage back into the pot.
  9. 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.

To Serve:

  1. While the soup is simmering, preheat the oven to 400┬░F and line a baking sheet with foil.
  2. 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.
  3. 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.
  4. Sprinkle the mozzarella over top and return the pan to the oven for about 5 minutes or until the mozzarella is completely melted.
  5. 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