Sausage and Pepper Soup

Sausage and Pepper Soup

Slightly smokey and a deep flavor. Paleo, Keto, and Whole30 Friendly!

Course Main Course
Cuisine Italian-American
Keyword Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Kelsey Albers


  • 1 med onion diced
  • 2 cloves garlic smashed and chopped
  • 3 stalks celery chopped
  • 2 tbs cooking oil coconut, olive, rendered bacon fat, etc
  • 1 lb Italian sausage links sliced
  • 1 med red pepper sliced
  • 1 med yellow pepper sliced
  • 1/2 med green pepper sliced
  • 28 oz diced tomates
  • 4 cups homemade stock chicken or beef, preferably
  • 1 TBS dried basil
  • 1/2 TBS TBS dried oregano
  • 1 tsp dried rosemary
  • 1 TBS chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 cups baby spinach


  1. In a Dutch over or large soup pot, heat oil over med-high heat.

  2. Add onions, garlic, and celery. Cook until onions and celery are slightly transparent, approx 5 minutes.

  3. Add Italian sausage and cook until slightly brown.

  4. Add peppers and saute for 2 minutes.

  5. Add tomatoes, broth, and spices. Bring to a boil and simmer for 30 minutes (for optimal taste- if you're short on time you can simmer for 10-15 minutes).

  6. Add spinach and cook for two minutes. Serve hot!

Recipe Notes

As with most soups, this tastes great the next day! So it's perfect for leftovers!

Because it's so flavorful, it's ok to omit seasonings based on what's in your pantry! It'll still be great!