Description
This hearty and flavorful Stuffed Pepper Soup combines the classic flavors of stuffed bell peppers in a comforting soup form. Packed with Italian sausage, bell peppers, tomatoes, and rice, it’s a satisfying meal perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
Meat and Oils
- 2 tablespoons olive oil (divided)
- 1 pound ground Italian sausage (mild or hot)
Vegetables and Aromatics
- 1 small yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon minced garlic
Herbs and Seasonings
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Liquids and Sauces
- 2 (14.5-ounce) cans diced tomatoes (fire-roasted preferred)
- 2 cups Rao’s marinara sauce (or 1 (15-ounce) can tomato sauce)
- 2 cups beef broth
- 1 large beef bouillon cube
- 1 tablespoon Worcestershire sauce
Other
- 1 cup cooked rice
- Fresh parsley (optional, for garnish)
- Parmesan cheese, sharp cheddar, or mozzarella (optional, for serving)
Instructions
- Cook Sausage: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the ground Italian sausage, seasoning lightly with salt and pepper. Sear and break it up with a wooden spoon, cooking until the sausage is deeply golden and most liquid has evaporated. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered grease in the pot.
- Cook Veggies: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 2–3 minutes until translucent. Add the diced red and green bell peppers and cook for an additional 3–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Mix in the dried thyme, oregano, and Italian seasoning, stirring well to combine.
- Add Tomatoes and Liquids: Pour in the diced tomatoes along with their juices, the marinara sauce, beef broth, and Worcestershire sauce. Crumble the beef bouillon cube into the pot. Return the cooked sausage to the pot, stirring all ingredients together thoroughly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the soup simmer gently for 20–25 minutes, stirring occasionally to meld flavors.
- Cook Rice: While the soup simmers, prepare the rice according to package instructions until tender.
- Serve: Taste the soup and adjust salt and pepper as needed, usually about 1/4 to 1/2 teaspoon each. Serve the soup warm with the cooked rice either on the side or stirred directly into the soup. Garnish with fresh parsley and sprinkle with your choice of Parmesan, sharp cheddar, or mozzarella cheese, if desired.
Notes
- For a smoother tomato base, substitute marinara sauce with tomato sauce as noted.
- The beef bouillon cube adds depth; adjust the amount of beef broth if using a bouillon paste or powder instead.
- Use leftover rice or freshly cooked rice depending on your preference.
- Customize the soup heat level by choosing mild or hot Italian sausage.
- Cheese toppings are optional but add a creamy richness that complements the flavors nicely.
