Spicy Chicken Sausage and Shrimp Soup
Warm up your soul with this hearty and flavorful Spicy Chicken Sausage and Shrimp Soup! Bursting with bold spices and loaded with protein-packed chicken sausage and succulent shrimp, this one-pot wonder is the perfect balance of heat and comfort. Vibrant bell peppers, sweet onions, and aromatic garlic create a savory base, while smoked paprika, cayenne, and thyme infuse each spoonful with layers of rich, smoky flavor. A splash of chicken broth and juicy diced tomatoes bring everything together in a simmered-to-perfection soup that’s as satisfying as it is easy to make. Perfect for weeknight dinners or entertaining a crowd, this gluten-free recipe is ready in under an hour and serves six. Garnish with fresh parsley for a pop of color and freshness, and enjoy the ultimate spicy soup experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links chicken sausage (spicy)
- 1 pound raw shrimp (peeled and deveined)
- 1 medium yellow onion
- 2 medium bell peppers (red and green)
- 4 cloves garlic
- 15 ounces canned diced tomatoes (with juice)
- 4 cups chicken broth
- 2 teaspoons paprika (smoked)
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the chicken sausage into rounds and cook in the pot for 5-6 minutes until browned. Remove the sausage and set it aside.
Add the shrimp to the same pot and cook for 2-3 minutes per side until just pink. Remove the shrimp and set it aside with the sausage.
Finely dice the onion and bell peppers, and mince the garlic.
In the same pot, add the diced onion and bell peppers. Sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Add the canned diced tomatoes, chicken broth, smoked paprika, cayenne pepper, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to develop the flavors.
Return the sausage and shrimp to the pot, stirring to combine. Simmer for an additional 5 minutes to heat through.
Taste the soup and adjust seasonings, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 30.2 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4349 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
