Savory Orzo Stuffed Banana Peppers Soup Recipe

Introduction

Warm up your kitchen with this Savory Orzo Stuffed Banana Peppers Soup. Packed with flavorful sausage, tender vegetables, and creamy cheeses, it’s a comforting and hearty dish perfect for any day. The addition of orzo pasta adds the perfect texture to round out this satisfying soup.

Ingredients

• 2 cups diced banana peppers
• 1/2 cup chopped green pepper
• 1 medium onion, finely chopped
• 1 lb mild Italian ground sausage
• 1 heaping tsp minced garlic
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cups chicken broth
• 3/4 cup evaporated milk
• 1 1/2 cups shredded Parmesan cheese
• 8 oz cream cheese, cut into cubes
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 cup uncooked orzo pasta

Instructions

1. Step 1: Cut the tops off the banana peppers and green pepper, then remove the seeds. Dice the banana and green peppers, reserving a few slices for garnish if desired. Finely chop the onion and set aside.
2. Step 2: Spray a large stockpot with nonstick spray or add a little oil. Break up the Italian sausage into small pieces if needed. Cook over medium heat until no longer pink. Remove the sausage and set aside.
3. Step 3: In the same pot, melt butter with olive oil over medium heat. Add the onion, diced banana and green peppers, and minced garlic. Sauté about 5 minutes until vegetables soften and onion is translucent, stirring often.
4. Step 4: Return cooked sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk. Bring to a boil, stirring to combine. Add Parmesan cheese, cream cheese cubes, salt, pepper, basil, oregano, and thyme. Stir continuously until cheeses melt and soup is smooth.
5. Step 5: Reduce heat to medium and cover. Let the soup simmer for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
6. Step 6: Add the uncooked orzo pasta to the simmered soup. Stir constantly for about 10 minutes until orzo is tender and the soup is creamy. Garnish with reserved pepper slices if desired before serving.

Tips & Variations

• For a spicier kick, swap mild Italian sausage for hot Italian sausage or add red pepper flakes.
• Use part-skim cream cheese for a lighter version without sacrificing creaminess.
• Fresh herbs like basil or oregano can be used instead of dried for brighter flavor; add them at the end of cooking.
• If you don’t have orzo, small pasta shapes like acini di pepe or ditalini work well as a substitute.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can substitute the Italian sausage with plant-based sausage or add extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth to keep it vegetarian.

How can I thicken the soup if it’s too thin?

If you find the soup too thin, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Heat gently until the soup thickens to your liking.

Savory Orzo Stuffed Banana Peppers Soup Recipe

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4.6 from 377 reviews

A comforting and flavorful Savory Orzo Stuffed Banana Peppers Soup featuring tender banana peppers, mild Italian sausage, creamy cheeses, and orzo pasta cooked in a rich broth seasoned with aromatic herbs. This hearty soup offers a delicious way to enjoy stuffed pepper flavors in a warm, cozy bowl.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups diced banana peppers
• 1/2 cup chopped green pepper
• 1 medium onion, finely chopped
• 1 heaping tsp minced garlic

Meat

• 1 lb mild Italian ground sausage

Dairy

• 1 1/2 cups shredded Parmesan cheese
• 8 oz cream cheese, cut into cubes
• 3/4 cup evaporated milk
• 2 tbsp butter

Liquids & Broth

• 4 cups chicken broth
• 1 tbsp olive oil

Herbs & Spices

• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme

Grains

• 1 cup uncooked orzo pasta

Instructions

1. Prepare the Peppers and Onion: Cut the tops off the banana peppers and green pepper, then remove the seeds. Dice the banana peppers and green peppers, reserving a few slices for garnish if desired. Finely chop the onion and set aside to have all vegetables prepped for cooking.
2. Brown the Sausage: Spray a large stockpot with nonstick spray or add a little oil. Break up the mild Italian sausage into small pieces if needed, then cook it over medium heat until no longer pink. Remove cooked sausage and set aside.
3. Sauté the Vegetables: In the same pot, melt butter with olive oil over medium heat. Add diced banana peppers, green pepper, finely chopped onion, and minced garlic. Sauté for about 5 minutes, stirring often, until the vegetables soften and onions become translucent.
4. Build the Soup Base: Return the browned sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk, then increase heat to bring to a boil while stirring. Once boiling, add Parmesan cheese, cream cheese cubes, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until cheeses melt and the mixture is smooth.
5. Simmer the Soup: Reduce heat to medium, cover the pot, and simmer for 25 minutes. Stir occasionally to prevent sticking and allow flavors to meld and the soup to thicken.
6. Cook the Orzo and Finish the Soup: Add uncooked orzo pasta to the simmered soup and stir constantly for about 10 minutes until orzo is tender and absorbs the broth flavors. Serve garnished with reserved pepper slices for extra color and flavor.

Notes

• Reserving some banana pepper slices for garnish adds a fresh pop of color and flavor.
• Sautéing vegetables in both butter and olive oil enhances flavor and prevents burning.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Adjust seasoning at the end if needed, adding more salt or pepper to taste.
• For a vegetarian version, substitute sausage with mushrooms or plant-based crumbles and use vegetable broth instead of chicken broth.

Keywords: banana peppers soup, orzo soup, sausage soup, stuffed pepper soup, creamy pepper soup, Italian sausage soup, comfort food soup