Can I make Sausage and Peppers Soup in a slow cooker?

Yes. Brown the Italian sausage, onions, and mushrooms first for the best flavor, then transfer them to a slow cooker with the remaining ingredients except the spinach. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in the spinach during the last 10 minutes so it wilts without overcooking.

What is the best sausage to use for Sausage and Peppers Soup?

Both sweet and hot Italian sausage work well. Sweet sausage creates a milder, family-friendly soup, while hot Italian sausage adds extra spice. You can also use chicken or turkey Italian sausage for a lighter version without sacrificing flavor.

How long does Sausage and Peppers Soup last in the refrigerator?

Store leftover Sausage and Peppers Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until thoroughly heated. If the broth thickens during storage, add a splash of chicken broth while reheating.

Easy Sausage and Peppers Soup Recipe

Description

This homemade Sausage and Peppers Soup is a hearty one-pot meal made with Italian sausage, banana peppers, mushrooms, tomatoes, spinach, garlic, and a rich chicken broth. Packed with bold Italian-inspired flavors, this comforting low-carb soup is perfect for weeknight dinners, meal prep, or cozy cold-weather meals.

Ingredients

Scale

2 tablespoons olive oil
1 pound sweet or hot Italian sausage, casings removed
1 (14.5-ounce) can diced tomatoes
2 cups banana peppers, chopped
1/2 yellow onion, diced
8 ounces mushrooms, sliced
1 tablespoon chicken bouillon base (or Better Than Bouillon)
4 cups chicken broth
2 cloves garlic, crushed
1 cup baby spinach, roughly chopped
Grated Parmesan cheese, for serving (optional)
Fresh parsley, chopped, for garnish (optional)

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Instructions

Heat the olive oil in a large soup pot over medium heat.
Add the Italian sausage, diced onion, and sliced mushrooms. Cook until the sausage is browned and the onions are soft, breaking the sausage into crumbles as it cooks.
Stir in the diced tomatoes and chopped banana peppers until well combined.
Add the chicken broth and chicken bouillon base, stirring until the bouillon is fully dissolved.
Bring the soup to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 10 minutes to allow the flavors to develop.
Add the crushed garlic and continue simmering for another 5 minutes.
Stir in the chopped baby spinach and cook for 1 to 2 minutes until just wilted.
Taste and adjust seasoning with salt and black pepper if needed.
Serve hot with grated Parmesan cheese and fresh parsley, if desired.

Notes

Use sweet Italian sausage for a milder flavor or hot Italian sausage for extra spice.
Remove the seeds from the banana peppers if you prefer a less spicy soup.
Fresh spinach should be added at the end to preserve its color and texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months for easy meal prep.
Add zucchini, cauliflower, or kale for additional vegetables.
If the soup thickens after storage, stir in a little extra chicken broth while reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 225
Sugar: 5g
Sodium: 980mg
Fat: 15.3g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8.6g
Fiber: 2g
Protein: 13.7g
Cholesterol: 45mg