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Feed a crowd with this easy, delicious and comforting Sausage and Peppers Soup. It’s everything you know and love about a classic Italian Sausage and Peppers combo, but in a hearty and nutritious soup form. It uses easy to find ingredients, cooks in one pot, and comes together in around 30 minutes. It also happens to be Whole30 and gluten-free, but you’d never guess it.
Ingredients You Need for Sausage and Peppers Soup
- Sausage: I used a Barese-style chicken sausage but you can substitute any mild or hot Italian sausage you like. If you already know that the sausage you’re using has a pronounced fennel flavour, then you may want to use less of the fennel seed called for in the recipe.
- Bell Peppers: I like to use a combination of red, green and yellow peppers here. Not only does it give the soup a beautiful variety of colour, but each pepper has a slightly different flavour profile and sweetness. You can use only one colour pepper or any combination of the three you like. You can also substitute other varieties of peppers, such as red shepherd’s, cubanelles, poblanos, Anaheims, long hots, etc.
- Onion: For sweetness and depth of flavour, sautée some yellow onion along with the peppers.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!
- Herbs: I like to use a combination of fennel seed and Italian seasoning to echo some of the flavours in the sausage. They also pair very well with the sweetness of the peppers and onions.
- Chicken Broth: You can make a batch of homemade chicken broth or use a store-bought one. I love Kettle & Fire because it’s made with clean, organic ingredients, pasture-raised chicken bones, and no sugar, preservatives, colourings or fillers. It’s also shelf-stable so you don’t take up valuable freezer space.
- Crushed Tomatoes: A small can of crushed tomatoes will add colour, flavour and a bit of acidity to the sausage and peppers soup. I like to add a small can of Mutti Polpa to the soup, which is almost like a cross between diced tomatoes and tomato purée. It’s also free of any additives or sugars.
- Potatoes: I like to use yellow potatoes in this soup because it has a creamy texture and delicious flavour. You can leave the skin on for a more rustic soup with added nutrients and texture, or peel the skin for a softer texture. If leaving the skin on the potatoes, be sure to scrub them very well under water to remove any dirt.
- Chile Flakes: I like to make the soup mild and garnish my own bowl with some chile flakes before eating for a bit of heat. This way my daughter can enjoy the soup as well without me having to make a separate batch.
What Broth Should I Use?
For best results and flavour, be sure to use a high-quality chicken broth. It will make or break the flavour of the soup. Using a homemade broth is almost always best – especially if you’re using my mom’s recipe – but if it’s not available then Kettle & Fire is a close second.
You can use their Organic Chicken Broth for a lighter-tasting finished product. Or, for more depth of flavour, nutrients and to bump up the protein, grab their Classic Chicken Bone Broth. It’s made with organic, free-range chicken bones, no sugar or artificial colours, and is loaded with gut-healthy collagen and 19g of protein per carton. It’s also shelf-stable so it doesn’t take up valuable freezer space.
Can I Prepare the Soup in Advance?
You can absolutely prepare this Sausage and Peppers Soup in advance. In fact, it tastes even better the next day! Just be sure to store the soup covered and in the fridge for up to 4 days. You can also freeze the soup for up to 6 months.
If you do prepare the soup ahead of time, just keep in mind that some of the liquid will evaporate when reheating it. If that happens, you can reconstitute it with some extra chicken broth or some water.
What Type of Sausage Should I Use?
Any kind of Italian sausage works great in this recipe. It can be mild or hot, depending on your spice tolerance. My personal favourite is to use Barese-style sausage, which looks like a long coil. It’s typically thinner than regular sausage and made with a combination of pork and veal, but can also be made with chicken (which is what I used here) or lamb. To keep things Whole30 and gluten-free, be sure to ask the butcher how the sausage is prepared or read the ingredients lists on the sausage package if buying it from a store. It should be free of fillers, such as wheat starch or sugar, and come in a natural casing.
Make it Hearty!
I added some diced potatoes to the sausage and peppers soup to make it a heartier and more filling. However, you can just as easily substitute a can of white beans, your favourite pasta shape, some farro, or even a handful of rice.
Each starchy addition will give the soup a different flavour profile and thickness so experiment with whatever your heart desires. Another option is to use cauliflower or omit the starch altogether and make the soup low-carb and keto-friendly.
This recipe was created in partnership with the California Table Grape Commission. All opinions expressed here are the author’s alone.
Sausage and Peppers Soup – Whole30, Gluten-Free
Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- 1 pound Italian sausage, chicken, pork or veal, cut into bite-size pieces
- 1 yellow onion, thinly sliced
- ½ red bell pepper, julienned
- ½ green bell pepper, julienned
- ½ yellow bell pepper, julienned
- ¼ teaspoon kosher salt, plus more to taste
- 3 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- ¾ teaspoon fennel seeds
- 2 cartons, 1 quart Kettle & Fire Chicken Bone Broth
- 14 ounces canned crushed tomatoes
- 3 yellow potatoes, peeled and cubed
- ½ teaspoon freshly-cracked black pepper, plus more to taste
- 1 small bunch fresh basil, roughly torn, plus extra for garnish
- Crushed red chile flakes, optional, for serving
Instructions
- Preheat a large pot over medium heat. Add the olive oil and heat until shimmering. Add the sausage and cook, undisturbed, until golden brown, around 4 minutes. Flip each piece of sausage and brown the other sides, 4 more minutes. Add the onion, red pepper, green pepper and yellow pepper and season with salt. Cook, stirring occasionally, until the onions are translucent and the peppers are slightly tender, around 6 minutes. Add the garlic, Italian seasoning, fennel seeds and cook, stirring, until fragrant, around 1 minute.
- Add the Kettle & Fire Chicken Bone Broth and use a wooden spoon to lift any brown bits off the bottom of the pot. Add the crushed tomatoes, potatoes and black pepper and stir to combine. Raise the heat to high, bring the liquid to a boil, cover with a lid, reduce the heat to medium-low and cook until the potatoes are fork-tender, around 15 minutes. Taste the soup for seasoning and adjust with salt and pepper as desired. Add the basil and stir through to combine.
- Ladel the soup into individual bowls, finish with a drizzle of olive oil and garnish with fresh basil and chile flakes, if desired. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
