One-Pot Spicy Sausage Soup Recipe

This One Pot Spicy Sausage Soup is a hearty, comforting bowl full of vegetables and tender kale, simmered in savory beef broth, diced tomatoes and—yes—a whole jar of chunky salsa for bright, zesty flavor.

Cozy soup season is here, and this one-pot spicy sausage soup is packed with robust flavor. It combines spicy Italian sausage, onions, bell peppers, mixed vegetables and curly kale in a rich base of beef broth, diced tomatoes and a jar of chunky salsa. The result is a versatile, family-friendly meal that comes together quickly and can be adapted to your preferences.

Why You’ll Love this Soup

• Ready in about 30 minutes—perfect for weeknights.
• Loaded with vegetables and leafy kale for color, texture and nutrition.
• Made in one pot for easy cooking and cleanup.
• Adaptable to Instant Pot or slow cooker methods if you prefer hands-off cooking.
• Works well as a lower-carb dinner, or easily bulked up with grains or pasta.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 lb. hot or mild Italian ground sausage (substitute chicken or turkey sausage for a leaner option)
• 1 medium onion, chopped
• 2 bell peppers, chopped (use any colors you like)
• 2 cloves garlic, minced
• 4 cups beef broth (low-sodium recommended; vegetable or chicken broth also work)
• 1 15-oz can diced tomatoes
• 1 16-oz jar chunky salsa (mild, medium, or hot depending on your heat preference)
• 1 12-oz bag mixed frozen vegetables (corn, green beans, carrots or similar)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups baby kale, chopped

How to Make Spicy Sausage Soup

This recipe comes together in three straightforward steps and is easy to adapt for different cookware. The stovetop method in a large pot or Dutch oven is quick, but you can use an Instant Pot or slow cooker if you prefer.

1. Cook the sausage and aromatics. Heat the oil in a large pot over medium-high heat. Add the ground sausage and crumble it with a spoon as it cooks until browned. Stir in the chopped onion, bell peppers and minced garlic and sauté 2–3 minutes until the onion becomes translucent and the peppers begin to soften.
2. Add the liquids and simmer. Pour in the beef broth, diced tomatoes, jarred salsa, frozen vegetables, Worcestershire sauce and Italian seasoning. Bring the mixture to a boil, then reduce the heat, cover and let it simmer for about 20 minutes to meld the flavors.
3. Finish with kale and season to taste. Stir in the chopped kale and simmer another 10 minutes until the kale is tender. Adjust salt and pepper as needed, then ladle into bowls and serve hot.

Variations and Substitutions

• Swap vegetables: Use celery, carrots, asparagus or other greens like spinach instead of or in addition to kale.
• Change the protein: Try ground beef, ground chicken or turkey, or omit the meat entirely for a vegetarian vegetable soup.
• Make it heartier: Add cooked rice, orzo, small pasta shapes or diced potatoes to make the soup more filling.
• Adjust the spice level: Increase heat with red pepper flakes, hot sauce or a spicier salsa; reduce heat by choosing mild sausage and salsa.
• Turn it creamy: Stir in a splash of heavy cream, half-and-half or canned coconut milk for a richer, creamier texture.

Prepping and Storing

To store: Keep leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.

To freeze: Cool the soup completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Recipe Details

• Prep time: 5 minutes
• Cook time: 30 minutes
• Total time: 35 minutes
• Servings: 6

Ingredients (Condensed)

• Olive oil, Italian sausage, onion, bell peppers, garlic
• Beef broth, diced tomatoes, chunky salsa, mixed frozen vegetables
• Worcestershire sauce, Italian seasoning, salt and pepper, baby kale

Instructions (Condensed)

• Brown sausage in a large pot with olive oil; add onion, peppers and garlic and cook until soft.
• Add broth, tomatoes, salsa, frozen vegetables, Worcestershire and seasonings; simmer 20 minutes.
• Stir in kale and simmer 10 more minutes. Adjust seasoning and serve.

Nutrition

Serving: 1/6 of recipe • Calories: 319 kcal • Carbohydrates: 19.3 g • Protein: 13 g • Fat: 15.6 g • Sodium: 630.8 mg • Fiber: 2.8 g • Sugar: 7.5 g

Nutrition information is an estimate and should be used for guidance only.

More Soup Ideas You’ll Enjoy

• Chicken and Wild Rice Soup — cozy, comforting and full of tender chicken and wild rice.
• Creamy Broccoli Cheddar Soup — a flavorful, low-carb option made in under 30 minutes.
• Chicken Tortilla Soup — a zesty weeknight favorite, adaptable for Instant Pot or slow cooker.
• Sausage and Spinach Tortellini Soup — rich and cheesy with tender tortellini and savory sausage.
• Detox Immune-Boosting Chicken Soup — a nourishing choice for cold and flu season.

If you make this One Pot Spicy Sausage Soup, I hope you enjoy it—leave a rating or comment to share how it turned out and feel free to tag your photos with your own hashtag so others can see your version!