Savory Orzo Stuffed Banana Peppers Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
