Black-Eyed Peas and Sausage Soup (Printable)

Hearty soup with Italian sausage, black-eyed peas, and vegetables in savory broth.

# What You Need:

→ Meats

01 - 1 lb Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 1 can (14 oz) diced tomatoes with juices

→ Legumes

08 - 2 cans (14 oz each) black-eyed peas, drained and rinsed

→ Broth & Liquids

09 - 5 cups low-sodium chicken broth

→ Herbs & Spices

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper to taste

→ Finishing

15 - 2 tablespoons chopped fresh parsley for garnish
16 - Grated Parmesan cheese for serving (optional)

# Steps:

01 - In a large soup pot or Dutch oven over medium heat, crumble and brown the Italian sausage until cooked through, approximately 5 to 7 minutes. Drain excess fat if needed.
02 - Add the onion, carrots, celery, bell pepper, and garlic to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in the diced tomatoes with their juices, black-eyed peas, chicken broth, thyme, oregano, bay leaf, and red pepper flakes if using. Mix well to combine all ingredients.
04 - Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
05 - Season with salt and black pepper to taste. Remove the bay leaf before serving.
06 - Ladle soup into bowls. Garnish with chopped parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it's been simmering for half the day.
  • The black-eyed peas give you that Southern comfort while the Italian sausage keeps things savory and rich.
  • One pot means one cleanup, which feels like a small victory on a busy weeknight.
02 -
  • Rinsing the canned black-eyed peas isn't just helpful—it's the difference between murky soup and clear broth you can actually see through.
  • Don't skip browning the sausage properly; that fond on the bottom of the pot is pure flavor waiting to dissolve into the broth.
  • The soup gets better the next day after the flavors have had time to settle and mingle, so don't judge it too harshly on its first day.
03 -
  • Don't walk away when the sausage is browning—the best flavor comes from proper caramelization, which takes a little attention.
  • If you want thicker soup, mash some of the black-eyed peas against the side of the pot with a wooden spoon; they'll release their starch and thicken everything naturally.
Go Back