Soup
Sausage and Red Pepper Soup with Homestyle Noodles
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 8 servings
Bring it to the table
About this recipe.
Pork sausage, sweet red peppers and thick egg noodles in a lightly thickened herb broth with spinach.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb Pork Sausage (raw bulk pork sausage, or casings removed)
- 1 med Yellow Onion (yellow, diced)
- 3 lg Red bell peppers (diced)
- 4 cloves Garlic (minced)
- 2 tbsp Butter (unsalted)
- 1/3 cup All-Purpose Flour
- 8 cups Chicken broth (low sodium)
- 12 oz frozen homestyle egg noodles (uncooked, such as Reames; not dry egg noodles)
- 1/2 tsp Kosher Salt (plus more to taste after cooking)
- 1 tsp Dried Basil (dried)
- 1 tsp Thyme (dried)
- 1 tsp Savory (dried)
- 1 tsp Black pepper (freshly ground)
- 2 oz Spinach (fresh, chopped (use more if you like))
Use the right noodles
This version uses uncooked frozen homestyle egg noodles. They have a thick texture and need longer in the broth than most dry egg noodles; check your package directions.
Stir in the flour evenly
Coat the cooked sausage and vegetables with the butter and flour, then add the broth gradually. Stir as the noodles cook to keep them from sticking and add liquid if the soup thickens too much.
Save a bowl for later
The noodles continue to absorb broth after cooking. Add a splash of broth when reheating and stir gently so they keep their shape.
Adapted from A Farmgirl’s Dabbles’ Sausage and Red Pepper Soup, with clarified cooking guidance.
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The cooking plan
How to make Sausage and Red Pepper Soup with Homestyle Noodles.
Heat a large soup pot or Dutch oven over medium heat. Add the pork sausage, breaking it into small pieces. Cook for about 4 minutes, then add the onion and red peppers. Continue cooking for 7–10 minutes, stirring, until the vegetables soften and the sausage is cooked to 160°F (71°C), checked with a thermometer. Spoon off excess fat if needed.
Stir in the garlic for 30 seconds. Add the butter and stir until melted. Sprinkle the flour evenly over the sausage and vegetables and stir for 1–2 minutes so no dry flour remains.
Gradually stir in 2 cups broth until the flour mixture is smooth, scraping the pot bottom. Add the remaining 6 cups broth, salt, basil, thyme, savory and black pepper. Bring to a boil, then reduce to a steady simmer.
Add the frozen homestyle noodles directly from the freezer. Return to a simmer and cook uncovered for their package time, commonly about 20 minutes, stirring occasionally until tender throughout. Add broth or water if the soup becomes too thick. Different noodle products may need different cooking times.
Add the chopped spinach and simmer for 2–3 minutes until wilted. Taste and adjust salt and pepper, then serve hot.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Sausage and Red Pepper Soup with Homestyle Noodles
Ingredients
- 1 lb Pork Sausage raw bulk pork sausage, or casings removed
1 med Yellow Onion yellow, diced- 3 lg Red bell peppers diced
- 4 cloves Garlic minced
- 2 tbsp Butter unsalted
- ⅓ cup All-Purpose Flour
- 8 cups Chicken broth low sodium
- 12 oz frozen homestyle egg noodles uncooked, such as Reames; not dry egg noodles
- ½ tsp Kosher Salt plus more to taste after cooking
- 1 tsp Dried Basil dried
- 1 tsp Thyme dried
- 1 tsp Savory dried
- 1 tsp Black pepper freshly ground
- 2 oz Spinach fresh, chopped (use more if you like)
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the pork sausage, breaking it into small pieces. Cook for about 4 minutes, then add the onion and red peppers. Continue cooking for 7–10 minutes, stirring, until the vegetables soften and the sausage is cooked to 160°F (71°C), checked with a thermometer. Spoon off excess fat if needed.
- Stir in the garlic for 30 seconds. Add the butter and stir until melted. Sprinkle the flour evenly over the sausage and vegetables and stir for 1–2 minutes so no dry flour remains.
- Gradually stir in 2 cups broth until the flour mixture is smooth, scraping the pot bottom. Add the remaining 6 cups broth, salt, basil, thyme, savory and black pepper. Bring to a boil, then reduce to a steady simmer.
- Add the frozen homestyle noodles directly from the freezer. Return to a simmer and cook uncovered for their package time, commonly about 20 minutes, stirring occasionally until tender throughout. Add broth or water if the soup becomes too thick. Different noodle products may need different cooking times.
- Add the chopped spinach and simmer for 2–3 minutes until wilted. Taste and adjust salt and pepper, then serve hot.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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