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  • Traci Hatchett

Spicy Sausage Roasted Red Pepper & Tomato Soup Recipe

A spicy and delicious meal for those chilly Fall and Winter days...

I made this soup on Halloween and enjoyed the warmth and spice of it as we passed out candy to all of the little neighborhood trick-or-treaters.

I am sure that we can all agree that sometimes, there simply are not enough hours in the day and therefore, to save time, I utilized store bought roasted red pepper and tomato soup to cut down on the meal prep.

Yes, I cheat every now and then! (smile)

This soup is excellent! – David H.

I came up with this recipe while I was grocery shopping and spotted jars of roasted red pepper and tomato soup, both of which I love. I thought, I'd like to try this, but will add meat to it and voila...the recipe was formed!

Spicy Sausage Roasted Red Pepper & Tomato Soup


  • 1/2 Tablespoon unsalted butter

  • 1 small yellow onion, finely chopped

  • 1 small red bell pepper, diced

  • 1 pound ground HOT Italian Sausage, (I use Hot Italian Sausage in casings)

  • salt and freshly ground black pepper, to taste

  • 4 cloves garlic, minced

  • 1 bay leaf

  • 2.5lbs of store bought Roasted Red Pepper & Tomato Soup

  • 1 can (15.5 ounces) great northern beans, rinsed and drained

  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained

  • salt and freshly ground black pepper, to taste

  • chopped fresh parsley, for garnish


  1. Melt 1/2 Tablespoon butter in a Dutch oven or stockpot over medium heat. Add onions and peppers; cook for 2 minutes. Stir in the sausage and cook for 10 minutes or until browned and cooked through, breaking up the sausage into crumbles as it cooks.

  2. Add garlic, season with salt and pepper, and cook for 1 minute.

  3. Add prepared soup to the mixture and stir until well blended.

  4. Add the bay leaf, beans, tomatoes, and cook for 3 to 4 minutes or until heated through.

  5. On low heat, let the soup simmer for 30 minutes.

  6. Taste for salt and pepper, and adjust accordingly. Garnish with parsley. Serve.

I served the soup with warm Red Lobster Cheesy Garlic Biscuits (using store bought mix) and paired it with a lovely French Grenache wine. The meal was flat out delicious!

I hope that you try this recipe. If you do, please share your thoughts in the comments section of the blog. If you are not currently a subscriber, please subscribe on the blog home page. As well, follow us on social media also found on the blog home page. Until next time... Traci H. xoxo Food & Entertaining with Traci Hatchett

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