If you like stuffed banana peppers you will love this sausage & peppers soup! It’s so easy to make and VERY flavorful. A tasty, warming low carb and Paleo soup.
My husband loves stuffed banana peppers. We grew them this summer and boy did we hit the pepper jackpot. I even made a stuffed banana pepper pasta for him this summer! Anyway my husband did his last harvest of everything from our garden and I had lots of banana peppers, tomatoes, green peppers and jalapeños to use this week so I thought I’d make this delicious (and extremely easy) soup with the banana peppers and tomatoes. My hubby loved it and I did too. It’s so flavorful without much seasoning. Plus it’s very warming and filling. Perfect for a cold winter day.
Let’s get started with this easy, warming soup! First you want to get your onions, mushrooms and sausage browned in some olive oil. I used hot Italian sausage but if that is too spicy for you, use sweet. I suggest that you keep it Italian though because that’s were you get most of the flavor for this soup. Also I like to make sure the mushrooms slightly browned and the onions translucent. That’s how I like them in soup personally.
Then you add your tomatoes, peppers, broth and bouillon if using. I ADORE Better Than Bouillon (affiliate link) for soups. I learned this trick from a friend along time ago. It adds so much flavor to your soup so I use it often. However if you don’t have any bouillon or don’t like using it, you may want to add some salt and pepper to the soup. Also I used fresh tomatoes not canned but you can use either.
More delicious soup recipes to try!
I hope you give this one a try because it’s a keeper. I wish I had some left I would eat it today as the weather is getting colder and it was so filling. Here is the nutrition for 1 serving.
159 calories / 10.2g fat / 6.1g carbs / 0.8g fiber / 12.2g protein = 5.3g Net Carbs
Sausage & Peppers Soup (Low Carb & Paleo)
- 2 Tablespoons of olive oil
- 1 lb hot Italian sausage casings removed
- 2 cups chopped tomatoes I used fresh
- 2 cups chopped banana peppers
- 1 onion chopped
- 8 oz mushrooms sliced
- 1 teaspoon Better than Bouillon optional
- 4 cups of chicken broth
- 1 teaspoon garlic
- 1 cup tightly packed baby spinach leaves roughly chopped
Put your olive oil to a large soup pot.
Add your onions, mushrooms and sausage and sauté until the sausage is browned. Break up the sausage as you brown it.
Add in your tomatoes, peppers, broth and bouillon if using.
Bring to a simmer and cover and cook for about 10 minutes.
Add your garlic and cook another 5 minutes.
Add your spinach right when it's done. Mix well and spinach will wilt.
Serve with grate cheese. (optional)