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Savory Orzo Stuffed Banana Peppers Soup Recipe

Savory Orzo Stuffed Banana Peppers Soup Recipe
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★★★★★

4.9 from 25 reviews

This Savory Orzo Stuffed Banana Peppers Soup is a rich, comforting dish that combines the mild heat of banana peppers with hearty Italian sausage, creamy cheeses, and tender orzo pasta. Perfect for cooler days, this soup melds garden-fresh vegetables with savory herbs and a smooth, cheesy broth, delivering a satisfying and flavorful meal.

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 and Oils

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

Liquids and Broth

  • 4 cups chicken broth

Seasonings and Herbs

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

Pasta

  • 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 both peppers finely, reserving a few slices for garnish if desired. Finely chop the onion and set all aside for easy access during cooking.
  2. Brown the Sausage: Spray a large stockpot with nonstick spray or add a touch of oil. If the Italian sausage is in large chunks, break it into smaller pieces. Cook over medium heat, stirring and breaking up the meat until it is fully browned and no longer pink. Remove sausage from the pot and set aside.
  3. Sauté the Vegetables: In the same pot, melt butter with olive oil over medium heat. Add the chopped onion, diced banana peppers, green pepper, and minced garlic. Sauté for about 5 minutes, stirring frequently, until the veggies soften and onions turn translucent. This mix creates a flavorful base for the soup.
  4. Build the Soup Base: Return the cooked sausage to the pot with the sautéed vegetables. Pour in the chicken broth and evaporated milk, then bring to a boil over medium-high heat, stirring to combine. Once boiling, add Parmesan cheese, cream cheese cubes, salt, pepper, dried basil, oregano, and thyme. Stir continuously until cheeses melt smoothly into the broth, producing a rich, creamy soup base.
  5. Simmer the Soup: Lower the heat to medium and cover the pot. Allow the soup to simmer gently for 25 minutes, stirring occasionally to prevent sticking. This slow simmer lets the flavors meld and the soup thicken slightly.
  6. Cook the Orzo and Finish the Soup: Add the uncooked orzo pasta to the simmering soup. Stir constantly for about 10 minutes until the orzo becomes tender and has absorbed the flavorful broth. Taste and adjust seasoning if necessary, then serve hot, garnished with reserved pepper slices if desired.

Notes

  • Use mild Italian sausage to keep the flavor balanced; spicy sausage can be used for a kick.
  • For a vegetarian version, substitute sausage with sautéed mushrooms and use vegetable broth instead of chicken broth.
  • Reserve some pepper slices for garnish to add a fresh crunch and attractive presentation.
  • Stir the soup regularly during simmering to prevent the cheese from sticking to the pot bottom.
  • Leftovers can be refrigerated for up to 3 days and reheat well on the stove or microwave.
  • Adjust the seasoning at the end after cooking the orzo as the pasta absorbs flavors and may dilute saltiness.

Nutrition

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

Find it online: https://bakedbylisa.com/savory-orzo-stuffed-banana-peppers-soup-recipe/