Creamy sausage and pepper soup is a simple, filling meal made with everyday ingredients and cooked in one pot. The combination of sweet Italian sausage, colorful bell peppers, onion, garlic, tomatoes, chicken broth, and half and half gives the soup plenty of flavor without making the cooking process complicated.

I like recipes like this when I want something warm and satisfying but do not want to spend a long time in the kitchen. From beginning to end, this soup takes about 30 minutes. The sausage cooks first, followed by the onion, garlic, peppers, and tomatoes. Flour is then added to help give the broth some body, while chicken broth brings everything together. Half and half goes in toward the end, creating the creamy finish.

The soup is hearty enough to serve as a main meal. Each spoonful has pieces of seasoned sausage and tender peppers surrounded by a thick, creamy broth. The tomatoes add a little brightness, while crushed red pepper flakes give the soup a gentle amount of heat.

Start With the Sausage

• The first step is to warm the extra virgin olive oil in a large soup pot over medium heat. Once the oil is heated, add the sweet Italian sausage.
• Cook the sausage until it is partially browned, breaking it into smaller pieces as it cooks. There is no need to cook it completely at this point because it will continue cooking as the soup comes together.
• Breaking the sausage into smaller pieces is helpful because it allows the meat to spread throughout the soup. Instead of having large chunks in only a few servings, the sausage becomes part of nearly every spoonful.
• The browning stage also creates flavorful bits in the bottom of the pot. Those little browned pieces become part of the soup once the broth is added, giving the finished dish a deeper savory taste.

Build the Flavor With Onion and Garlic

• Once the sausage has started to brown, add the onion, minced garlic, and crushed red pepper flakes.
• The onion should be cut into 2–3 inch strips. Let it cook with the sausage until it becomes semi-translucent. As the onion softens, it absorbs some of the savory flavor from the sausage and begins to develop its natural sweetness.
• Add the minced garlic along with the crushed red pepper flakes. Garlic does not need a long cooking time, so keeping it with the onion during this stage allows it to become fragrant without overcooking.
• The crushed red pepper flakes are enough to give the soup a little warmth without taking over the other flavors. Since the sausage already provides plenty of seasoning, the pepper flakes simply add another layer to the soup.

Add the Colorful Bell Peppers

• Next, add the two tri-color bell peppers that have been cut into strips.
• The colorful peppers are an important part of this soup. They provide a natural sweetness that works especially well with the savory sausage and creamy broth. They also give the finished soup plenty of color.
• Cook the peppers for about five minutes, stirring occasionally. They should begin to soften but do not need to become completely tender at this stage. Leaving some texture in the peppers makes the soup more enjoyable because they remain noticeable in the creamy broth.
• Cutting the peppers into pieces of similar size helps them cook more evenly. You want them tender enough to bite easily while still holding their shape.

Bring in the Tomatoes

• Once the peppers have cooked for a few minutes, stir in the diced tomatoes.
• The 14.5-ounce can of diced tomatoes adds a mild acidity to the soup. This is especially useful in a creamy recipe because the tomatoes help balance the richness of the sausage and half and half.
• Stir everything together so the tomatoes are evenly mixed with the sausage and peppers. The tomato pieces will remain visible throughout the soup rather than turning the entire broth into a tomato-based sauce.
• At this point, the pot should already smell rich and savory. The sausage, onion, garlic, peppers, and tomatoes all begin working together to create the main flavor of the soup.

Use Flour to Thicken the Broth

• The next step is important for creating the thick, creamy consistency.
• Add the six tablespoons of all-purpose flour gradually. A fine-mesh sieve can be used to sift the flour into the pot. Add it in portions, stirring well after each addition.
• Adding the flour slowly makes it easier to distribute it throughout the sausage and vegetables. It also helps prevent large pockets of flour from forming.
• There is no need to make a separate roux in another pan. The flour goes directly into the pot, keeping the whole recipe simple and reducing cleanup.
• Once the flour has been incorporated, the sausage and vegetables should look lightly coated. The mixture is now ready for the chicken broth.

Slowly Add the Chicken Broth

• Pour the two cups of chicken broth into the pot gradually while stirring.
• As the broth mixes with the flour, the mixture will begin to loosen and turn into the base of the soup. Keep stirring as you add the liquid so everything combines smoothly.
• The chicken broth carries the flavors of the sausage, vegetables, garlic, tomatoes, and seasonings through the entire soup. It also provides enough liquid for the ingredients to cook together while allowing the flour to thicken the broth.
• Continue cooking until the vegetables are tender and the broth has begun to thicken. The soup should look substantial rather than watery, but it should still be easy to ladle and eat.

Finish With Half and Half

• Once the vegetables are tender and the broth has thickened, it is time for the final ingredient.
• Add one cup of half and half and stir gently until it is completely incorporated.
• The half and half gives the soup its creamy finish without making the broth excessively heavy. It blends with the thickened chicken broth and coats the sausage, peppers, and tomatoes.
• At this stage, keep the heat gentle. There is no reason to bring the soup to a vigorous boil after adding the dairy. Gentle heating is enough to warm everything through and maintain a smooth texture.
• Give the soup a final stir and check the consistency. The finished broth should be creamy and thick enough to feel satisfying while still behaving like a soup.

Keep the Cooking Simple

• One of the nicest things about this recipe is that it does not require complicated cooking techniques.
• Everything happens in the same pot. The sausage is browned first, the vegetables are softened in the same pot, and the flour, broth, and half and half are added directly afterward.
• That means there is no separate pan for a sauce and no need to prepare the ingredients in several different stages. The whole process is straightforward and easy to follow.
• The total cooking time is around 30 minutes, including approximately five minutes of preparation and 25 minutes of cooking. It works particularly well for a weeknight dinner because the soup can be ready without a long simmer.

Getting the Best Texture

• The texture of this soup depends on a few simple details.
• First, do not rush the sausage. Allowing it to brown partially gives the soup a stronger savory base.
• Second, cook the onion until it becomes semi-translucent. This softens the onion and allows its flavor to blend naturally into the soup.
• The peppers should be cooked for about five minutes before the liquid is added. This gives them a chance to soften while keeping some of their structure.
• The flour should be added gradually and stirred thoroughly. This is the easiest way to keep the broth smooth.
• Finally, add the half and half only after the broth has thickened and the vegetables are tender. Gentle heat at the end helps maintain the creamy consistency.

Balancing the Flavors

• This soup has several flavors working together.
• The sweet Italian sausage brings the main savory element. The bell peppers provide sweetness and freshness, while the onion and garlic add depth. Diced tomatoes bring a little acidity, which keeps the creamy broth from becoming too rich.
• The crushed red pepper flakes add a small amount of heat. The amount in the recipe creates a noticeable kick without turning the soup into an especially spicy dish.
• Because the sausage and chicken broth can have different amounts of salt depending on the ingredients used, it is helpful to taste the soup toward the end of cooking. This gives you a chance to make sure the finished flavor is balanced.

Serving the Soup

• This soup is substantial enough to serve on its own for lunch or dinner.
• For a simple meal, serve it hot with crusty bread. The bread works particularly well with the creamy broth and can be used to soak up the flavorful liquid.
• A fresh green salad is another easy side. Its crisp texture provides a nice contrast to the warm, creamy soup.
• There is no need to make an elaborate side dish because the soup already contains meat, vegetables, tomatoes, and a creamy broth. Keeping the accompaniment simple allows the sausage and peppers to remain the focus.

Making Small Changes

• The recipe can be adjusted in a few ways while keeping the same basic preparation.
• If you prefer more heat, hot Italian sausage can be used instead of sweet Italian sausage. Keep in mind that this will make the soup noticeably spicier, especially when combined with the crushed red pepper flakes.
• Different colors of bell peppers can also be used according to what is available. Red and orange peppers provide a naturally sweet flavor, while green peppers have a stronger, less sweet taste.
• The diced tomatoes can remain as written because they provide an important balance to the creamy broth.
• The soup can also be served with a simple side that complements its rich texture rather than adding another heavy component.

Handling Leftovers

• If there is leftover soup, allow it to cool appropriately before placing it in a covered container and refrigerating it.
• When reheating, use medium-low heat and stir occasionally. The creamy broth may become thicker after sitting in the refrigerator, which is normal.
• If the soup becomes too thick when reheated, a small amount of additional broth can be used to loosen the consistency.
• Because the soup contains half and half, avoid reheating it over very high heat or allowing it to boil aggressively. Gentle reheating helps the creamy texture stay smooth.
• For longer storage, the soup can be prepared without the half and half and frozen. After thawing and reheating, the dairy can be stirred in toward the end.

A Practical Homemade Dinner

• Creamy sausage and pepper soup is the kind of meal that proves a simple recipe can still feel hearty and comforting.
• Sweet Italian sausage provides the savory base, while colorful peppers bring sweetness and texture. Onion and garlic build the flavor, tomatoes add brightness, and chicken broth ties everything together. Flour gives the broth body, and half and half creates the smooth finish.
• The entire meal comes together in one pot in about 30 minutes. That makes it an easy choice when you want a homemade dinner without a complicated cooking process.
• Serve it hot in bowls with a simple side such as crusty bread or a fresh salad. The combination of sausage, peppers, tomatoes, and creamy broth makes every serving filling and comforting while keeping the preparation straightforward.

Creamy Sausage and Pepper Soup

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A hearty one-pot soup made with sweet Italian sausage, tri-color bell peppers, onion, garlic, diced tomatoes, chicken broth, and half and half. The creamy broth has a savory flavor with a gentle touch of heat and makes a satisfying lunch or dinne

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CourseSoup RecipeCuisineAmericanDifficultyEasy

Servings

Adjust servings

+

–

8

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

314

kcal

Total time

30

minutes

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 lb sweet Italian sausage

• 1 medium onion, cut into 2–3 inch strips

• 2 garlic cloves, minced

• 1/2 teaspoon crushed red pepper flakes

• 2 tri-color bell peppers, cut into 2–3 inch strips

• 14.5 oz can diced tomatoes

• 6 tablespoons all-purpose flour

• 2 cups chicken broth

• 1 cup half and half

Directions

• Brown the sausage
  Heat the extra virgin olive oil in a large soup pot over medium heat. Add the sweet Italian sausage and cook until partially browned, breaking it into smaller pieces.
• Cook the onion and garlic
  Add the onion, minced garlic, and crushed red pepper flakes. Cook until the onion becomes semi-translucent and the garlic is fragrant.
• Add the peppers
  Stir in the tri-color bell peppers. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
• Stir in the tomatoes
  Add the diced tomatoes and mix well with the sausage and vegetables.
• Add the flour
  Gradually sift the all-purpose flour into the pot, stirring well after each addition to distribute it evenly.
• Pour in the broth
  Slowly add the chicken broth while stirring. Continue cooking until the vegetables are tender and the broth begins to thicken.
• Add the half and half
  Stir in the half and half. Heat gently until fully incorporated and the soup is hot. Do not bring it to a vigorous boil
• Serve
  Ladle the finished soup into bowls and serve hot.

Notes

• For more heat, hot Italian sausage can be used in place of sweet Italian sausage
• Add the flour gradually and stir well to help prevent lumps.
• Keep the heat gentle after adding the half and half.
• Leftover soup can be refrigerated and reheated gently.
• If the refrigerated soup becomes too thick, add a little broth while reheating.
• For freezing, prepare the soup without the half and half and add it after thawing and reheating.

Nutrition Facts

• Total number of serves: 8
• Calories: 314kcal
• Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 728mg
• Potassium: 385mg
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 5g
• Protein: 11g
• Vitamin C: 46mg
• Calcium: 69mg
• Iron: 2mg