Description
A hearty and flavorful stuffed pepper soup featuring Italian sausage, bell peppers, garlic, tomatoes, and rice, simmered in a rich beef broth and topped with Parmesan and mozzarella cheeses. Perfect for a comforting meal that blends the tastes of classic stuffed peppers into a warming soup.
Ingredients
Scale
Main Ingredients
- 1 lb. hot Italian sausage
- 1 small yellow onion, chopped
- 1 red bell pepper, 1/2-inch chop
- 1 green bell pepper, 1/2-inch chop
- 4–6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 (28 oz.) can crushed tomatoes, no salt/seasonings added
- 1 (14.5 oz.) can fire roasted diced tomatoes with juices
- 3/4 cup uncooked long grain white rice
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups low sodium beef broth
Toppings
- 1/3 cup freshly grated Parmesan cheese
- Freshly shredded mozzarella for serving
Instructions
- Brown the Sausage and Onions: Heat a large soup pot or Dutch oven over medium-high heat. Add the hot Italian sausage and chopped onions. Cook for 4 minutes, breaking up the sausage as it cooks until browned and the onions become tender.
- Sauté Peppers and Garlic: Add the chopped red and green bell peppers, minced garlic, and red pepper flakes to the pot. Continue sautéing for an additional 3 minutes or until the meat is cooked through and peppers begin to soften. Drain excess grease from the pot.
- Add Remaining Ingredients: Pour in the crushed tomatoes, fire-roasted diced tomatoes (with juices), uncooked long grain white rice, fresh herbs (basil, oregano, parsley), dried thyme, salt, pepper, and low sodium beef broth. Stir to combine well.
- Simmer the Soup: Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer, covered, for 12 minutes, stirring occasionally and replacing the lid to cook the rice through. Check rice doneness toward end to avoid under- or overcooking.
- Finish with Cheese and Seasoning: Stir in the freshly grated Parmesan cheese. Adjust seasoning with additional salt and pepper to taste. Add broth if you prefer a thinner consistency.
- Serve: Ladle the soup into bowls and top each serving with freshly shredded mozzarella cheese. Serve hot and enjoy your stuffed pepper soup.
Notes
- You can substitute lean ground beef or turkey for the Italian sausage; season with fennel and extra red pepper flakes accordingly.
- Leftover cooked rice can be added after simmering; reduce broth to 4 cups if using cooked rice to avoid over-thickening.
- Brown rice can be used but requires longer simmering time (40-50 minutes), and add the peppers later in the cooking process.
- Vegetarian version: use vegetable broth and substitute sausage with mashed tofu, mushrooms, white beans, or plant-based ground meat.
- Soup can be refrigerated for 4-5 days; add extra broth when reheating as rice absorbs liquid.
- Freezing is possible without rice; add cooked rice when reheating to prevent mushiness.
- Reheat on stovetop or microwave with additional broth/water to desired consistency.
