Go Back
–+ servings
Easy Recipe for Stuffed Pepper Soup

Easy Recipe for Stuffed Pepper Soup: Comfort in a Bowl

This easy recipe for stuffed pepper soup offers a warm, comforting bowl packed with flavors in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 lb Hot Italian Sausage Substitute with ground turkey or lean beef for a lighter option.
  • 1 medium Yellow Onion Use red onion for a milder taste and added sweetness.
  • 1 medium Red Bell Pepper Feel free to substitute with any other bell pepper variety.
  • 1 medium Green Bell Pepper Swap with more red peppers if that’s your preference.
  • 3 cloves Garlic Cloves Fresh is preferred, but powdered garlic works in a pinch.
  • 1 tsp Red Pepper Flakes Adjust to your taste or omit for a milder soup experience.
  • 28 oz Crushed Tomatoes Opt for no-salt-added for more control over seasoning.
  • 14.5 oz Fire Roasted Diced Tomatoes Can substitute with regular diced tomatoes if needed.
  • 1 cup Long Grain White Rice You can use cooked rice, quinoa, or skip it for a lighter option.
Flavor Boost
  • 1 tbsp Fresh Herbs (Basil, Oregano, Parsley) Use dried herbs in smaller amounts when fresh aren’t available.
  • 1 tsp Dried Thyme Use sparingly to avoid overpowering the dish.
  • to taste Salt Essential for overall seasoning.
  • to taste Pepper Essential for overall seasoning.
  • 4 cups Low Sodium Beef Broth Replace with low-sodium chicken broth for a lighter broth base.
Creamy Finish
  • 1/2 cup Parmesan Cheese Freshly grated is best, or omit for a dairy-free option.
  • 1/2 cup Mozzarella Cheese Optional for serving, adding richness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, add the hot Italian sausage and diced yellow onions. Sauté for about 4 minutes, breaking up the sausage until browned and cooked through.
  2. Stir in the chopped red and green bell peppers, minced garlic cloves, and a pinch of red pepper flakes. Sauté for an additional 2-3 minutes.
  3. Drain any excess grease from the pot. Add in the crushed tomatoes, fire-roasted diced tomatoes, long grain white rice, low sodium beef broth, and fresh herbs. Stir well to combine.
  4. Cover the pot and increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 8-12 minutes.
  5. Stir in the freshly grated Parmesan cheese, allowing it to melt. Season to taste with salt and pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 19gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 90mgCalcium: 200mgIron: 3mg

Notes

This recipe is adaptable; feel free to use leftover vegetables or proteins. Monitor rice absorption and adjust seasonings as desired.

Tried this recipe?

Let us know how it was!