Spicy Sausage Soup
This quick and easy spicy soup recipe will warm those chilly winter bones, made with spicy pork sausage, potatoes, serrano and sweet peppers, and a delicious ancho-guajillo paste. Time for a big bowl.
Yeah. It’s that time of year. It’s freaking COLD where we live. We’re in the middle of a cold snap, like most of the country. The temp is 12 degrees at the moment. Yesterday we woke up to -4 degrees F. You know what I call that? COLD!
We’re pretty much holed up in the house, waiting it out, but you know what makes it all a little bit better?
You guessed it. SOUP!
Like this one. It’s my “‘Spicy Sausage Soup” recipe, and even though there are quite a few ingredients within, you can have it in a bowl in about 30 minutes or so, even for a SLOW cook like me who dilly-dallies in the kitchen.
There is a secret ingredient, though, that you’ll have to have on hand first – Ancho-Guajillo Paste.
YUM! Go make yourself some of this stuff first. Then you can whip together soups like this in practically no time. I like to keep a container in the fridge pretty much ALWAYS. Just for this sort of meal.
It is slightly smoky and incredibly earthy and just a couple tablespoons brings HUGE flavor to your dishes. It doesn’t take long to make, either, about 20 minutes or so, so you can STILL have this crazy awesome soup in under an hour, but please, do yourself a favor and keep this stuff on hand at all times.
Important! For me, anyway.
The rest is easy enough. In a nutshell, you’ll cook down the sausage, potatoes, peppers, onion, celery and garlic in a pot until they’re browned and softened up, then add everything else to the pot to simmer. “Everything else” includes tomatillos, chicken stock, your ancho-guajillo paste, and seasonings.
That’s it! Simple enough, right? You can very easily let it simmer longer if you’d like. The flavors will continue to develop the longer you wait, but at the 30 minute mark, DANG. Good stuff.
And nice and warm and spicy. Just what these cold bones need in winter’s icy grip.
Bring on the spicy sausage soup, I say! And extra serrano peppers for me, please. If you’d like to tame the heat, replace the serranos with something milder, like a jalapeno pepper. If you’d like a bit more heat factor, add in more serranos, or go for a spicier pepper, such as the habanero or Scotch Bonnet. Or hey, ghost peppers are always nice. I know you love it SPICY!
I also hope you enjoy the soup. Let me know if you make it. Send pics! Comments are always welcomed!
— Mike H.
- 3 spicy pork sausages crumbled or sliced
- 2 tablespoons olive oil
- 2 medium sized potatoes chopped
- 2 serrano peppers chopped
- 1 large red sweet pepper chopped
- 1 medium onion chopped
- 1 stalk celery chopped
- 3 cloves garlic chopped
- ½ pound tomatillos
- 1 quart chicken stock
- 2 tablespoons ancho-guajillo paste
- 1 tablespoon cayenne
- 1 teaspoon ancho powder
- 1 teaspoon cumin
- Fresh herbs for topping
Heat a large pot to medium heat and add olive oil. Add the spicy sausage with the potato, peppers, onion and celery. Cook it all down about 10 minutes or so, until everything is nicely browned, stirring often.
Add the garlic and cook another minute.
Add the remaining ingredients and stir. Bring to a quick boil, then reduce the heat and simmer for about 20 minutes. You can simmer longer if you’d like to further develop the flavor.
Ladle into bowls and top with fresh herbs.
Makes about 4 bowls.