Can I use pre-cooked sausage instead of raw?

Yes! Just sauté pre-cooked sausage for 2–3 minutes before adding the vegetables so it doesn’t overcook—it will continue to heat through as the soup simmers.

Can I make this soup ahead of time?

Absolutely. This soup stores well in the fridge for 3–4 days and the flavors deepen as it sits. Simply reheat on the stove top or in the microwave.

Can I make this soup dairy-free and gluten-free?

This recipe is naturally dairy-free. To keep it gluten-free, just double-check your sausage, broth, and soy sauce labels.

What kind of sausage works best?

Farmer sausage, smoked sausage, or even Italian sausage all work well. Choose your favorite based on the flavor you want.

Sausage and Pepper Soup - Alaskan Skillet

Description

This easy dairy-free Sausage and Pepper Soup is a hearty one-pot meal packed with smoky sausage, tender potatoes, and colorful vegetables. Healthy and filling, this sausage and vegetable soup makes a cozy weeknight dinner or satisfying winter recipe the whole family will love.

Ingredients

Scale

1 pound farmer or smoked sausage sliced

1 onion (~170 grams) diced

2 cloves garlic minced

3 celery sticks (~20 grams) diced

3 carrots (~215 grams) finely sliced

2 cups potatoes (~340 grams) diced quite small

4 cups (32 ounces) chicken stock/broth

1 red bell pepper (~185 grams) diced large

1-15 ounce can of corn drained

1 teaspoon soy sauce

1 teaspoon hot sauce

2 tablespoon fresh dill finely chopped

3 bay leaves

1 teaspoon basil

1/2 teaspoon each parsley, oregano, mustard powder

1/4 teaspoon each thyme, pepper

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Instructions

In a large pot over medium heat, brown the sliced sausage, adding a splash of water if it sticks. After 3–5 minutes*, once the sausage is partially cooked, add the onions, garlic, celery, and carrots. Cook another 5 minutes, until the onions are tender and translucent.
Add the potatoes and sauté for 1–2 minutes. Stir in the chicken stock, soy sauce, hot sauce, bay leaves, dill and spices. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Add the bell pepper and corn, and simmer an additional 10 minutes, or until the carrots and potatoes are tender.
Serve hot, garnished with fresh parsley.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

Potatoes - dice the potatoes quite small so that they cook at a more even pace with the rest of the vegetables. This helps avoid soggy peppers etc.

1. If you are using pre-cooked sausage, only saute it about 2-3 minutes to avoid overcooking as it will continue to cook as you saute the vegetables and simmer the soup.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stove Top
Cuisine: American