Best 20 Spicy Sausage Soup Recipes

SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.

SPICY LENTIL AND SAUSAGE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
• Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
• Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

LENTIL SOUP WITH SPICY ITALIAN SAUSAGE

Steps:

• Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
• Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

SPICY SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot.
• Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour.
• Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

SPICY SAUSAGE LENTIL SOUP

Steps:

• Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
• Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.

BUTTERNUT SQUASH AND SPICY SAUSAGE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
• Place the butternut squash into the prepared baking dish, cut side down.
• Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
• Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
• Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
• Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
• Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP

Steps:

• Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Cook beans / lentils separately with combo of water and chicken broth. When tender add onions. Add the rest of the chicken stock, diced tomatoes and juice, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat. Add 2 tsp. more olive oil to pan that had onions, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired. This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

SPICY PASTA, BEAN, AND SAUSAGE SOUP

Steps:

• Strain liquid from canned beans into blender.
• Add 1 cup beans and puree until smooth.
• Heat oil in large pot over medium heat.
• Add sausages, rosemary, garlic, and crushed red pepper.
• Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
• Mix in tomato paste.
• Add bean puree, remaining beans, broth, and pasta.
• Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
• Mix in 1/4 cup cheese.
• Season with salt and pepper.
• Serve, passing remaining 1 1/4 cups cheese.
• Makes 4 to 6 (main-course) servings.

SPICY SAUSAGE & CABBAGE SOUP

Steps:

• In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.
• Add remaining ingredients EXCEPT rice and bring to a boil.
• Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
• Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.

SPICY SAUSAGE-KIDNEY BEAN SOUP

Steps:

• Pick over dried beans and soak for at least 4 hours. If not using a pressure cooker, soak beans overnight.
• Place beans in pressure cooker with enough beef stock or water to cover by 2 inches and process 12-15 minutes, depending on how long they've been soaked. (Feel free to add extra garlic or a bay leaf if you so desire.) Allow to come down from pressure naturally. If not using a pressure cooker, place in pot and simmer for 2-3 hours until almost tender, adding more liquid if necessary.
• In a large Dutch oven brown sausage, stirring to crumble the meat. Drain pan drippings if desired. Add onion and garlic and saute until transparent. Add tomatoes, bay leaf, stock or water, salt, seasoned salt, thyme and beans with their liquid whether canned or processed dry. Cover and simmer for 1 hour, stirring occasionally. Add bell pepper and diced potato; cover and simmer 20 more minutes until potatoes are tender. Remove bay leaf before serving.

SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP RECIPE

Steps:

• Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.

SPICY SAUSAGE AND CLAM SOUP

Steps:

• In a heavy kettle cook the onion, the celery, the carrots, and the garlic in the oil over moderately low heat, stirring, until the vegetables are softened, stir in the tomatoes, the clam juice, the water, and the red pepper flakes, and simmer the mixture, covered, for 3 minutes. In a heavy skillet brown the kielbasa in batches over moderate heat, transferring it as it is browned to paper towels to drain. To the tomato mixture add the clams and boil them, covered, for 3 to 6 minutes, transferring them as they are opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasa, the parsley, and salt to taste and heat the soup until it is hot.
• To clean hard-shelled clams:
• Scrub the clams thoroughly with a stiff brush under cold water discarding any that have cracked shells or that are not shut tightly.

KATE'S SPICY SAUSAGE TORTELLINI SOUP

Steps:

• Steam sausage for 15 minutes to reduce fat content.
• Let cool, and slice into bite sized pieces, removing casing if desired.
• Spray large pot with no-stick spray.
• Place sliced sausage in large pot with oil and let brown lightly. Remove sausage and pour off excess oil.
• In same pot add onions,garlic, celery, carrots, and mushrooms until softened but not browned, then add back sausage.
• Stir in seasoning, tomatoes, stock and clamato juice.
• Bring to boil and simmer covered for 30 minutes.
• Add frozen pasta and kidney beans; simmer covered for 20 minutes.
• If too thick, dilute with water or more broth.
• Season to taste.

MARY'S HOT & SPICY SAUSAGE & CABBAGE SOUP

Steps:

• Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice.
• Boil first 6 ingredients until onion and celery are tender.
• Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water.
• Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.

SPICY SAUSAGE SOUP WITH CILANTRO

Steps:

• In a large skillet over medium heat, combine Italian sausage and garlic. Cook, stirring frequently until sausage is evenly browned. Drain cooked sausage in a strainer to remove grease.
• In a large Dutch oven or stock pot, combine the beef broth, hominy, stewed tomatoes, carrots, beans, and zucchini. Bring to a boil over medium-high heat, and boil for 2 minutes. Reduce heat to low, and add sausage and cilantro; simmer for 15 minutes, or until carrots and zucchini are tender. Season with salt and pepper.

SLOW COOKER EASY SPICY SAUSAGE SOUP

Steps:

• Combine the beef, sausage, and onions together, and roll into balls.
• Spray Crockpot with pam and place meatballs inside.
• Mix together the remaining ingredients (but NOT the rice!) and pour over the meatballs.
• Cover, cook on low 6-8 hours.
• 20 minute Before serving, stir in the rice and replace the lid.
• Enjoy!

SPICY PASTA, BEAN AND SAUSAGE SOUP

Steps:

• Strain liquid from canned beans into blender. add 1 cup beans and puree until smooth. Heat oil in large por over med. heat. ADd sausages, rosemary, garlic, and crushed red pepper. Saute until sausages are cooked through, breaking up with fork, about 8 min. Mix in tomato paste. Add bean puree, remaining beans, broth and pasta. Simmer until pasta is tender and mixture is thick, stirring ocassionally, about 30 min. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

SPICY SAUSAGE AND RED PEPPER SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir Italian sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add andouille sausage; cook and stir until browned, 3 to 5 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir celery, zucchini, yellow squash, red bell pepper, yellow bell pepper, and orange bell pepper in the hot oil until slightly tender, 5 to 10 minutes.
• Mix the sausage mixture, black beans, Great Northern beans, vegetable juice, and chicken stock into vegetable mixture. Bring to a boil, reduce heat, and simmer. Stir in tomato paste, oregano, basil, and garlic pepper; simmer until flavors blend, about 15 minutes.

SPICY CHICKPEA, SAUSAGE, AND KALE SOUP

Steps:

• In a large pot, heat olive oil and add garlic; cook for approximately one minute. Remove sausage from casings and add, cooking through. Add cumin, allspice, smoked paprika, salt, and red pepper flakes, and cook for one minute. Add chickpeas, tomatoes with juice, water, broth, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 15 minutes. Add kale, torn into pieces, and cook for another 5 minutes. Garnish with cilantro and yogurt if desired.