Italian Sausage Stuffed Pepper Soup

With the 50 degree weather coming this weekend here in Wisconsin, it’s officially SOUP SEASON! And it kick it off, I’m bringing you this awesome recipe for Italian sausage stuffed pepper soup. The sausage gives it so much flavor and the fresh veggies make it so bright. The rice makes it extra hearty, so much so that you can eat it as a meal. If you are looking for a great, easy soup recipe, give this one a try.

Why you’ll love this fall vegetable soup

  • It is a one-pot, veggie-heavy meal in a bowl. It’s hearty, and it fit for a meal for all those soup lovers out there.
  • Easy clean up! I love a one-pot meal, and I’m sure you do too. One pot and only a few other dishes will have this made in no time flat.
  • You will have leftovers! This recipe makes a lot of soup! Eat it all week long, but this soup is not a good one to freeze. While it will freeze, the rice get’s mushy when thawed.

Here’s what you’ll need to make it

  • Dutch oven – If you don’t have a Dutch oven, a large pot with a lid will do.
  • Cutting board
  • Knife

Ingredients & substitutions

  • Ground Sausage – I use Jimmy Dean natural sausage, but you can also use hot sausage.
  • Yellow Onion
  • Green Peppers
  • Garlic – I prefer fresh garlic and mince it myself, but the jarred minced garlic will do. If all else fails, you can also use garlic powder.
  • Red Pepper Flakes
  • Canned Diced Tomatoes – I used fire roasted tomatoes with the juice from the can.
  • Rice – Use your favorite rice, and it goes in the soup dry.
  • Fresh Chopped Basil – I always prefer fresh herbs when you can get them. They have so much flavor and add a lot of color to any dish.
  • Oregano – Here is an example of using dry when you don’t have fresh! Dried ingredients work great in soups.
  • Parsley – Dried again!
  • Dried Thyme
  • Salt
  • Pepper
  • Beef Broth
  • Grated Parmesan – For serving. Adds a nice salty bite to the soup.
  • Mozzarella – for serving.

How to make this hearty sausage soup

Step 1. Heat your Dutch oven over high heat. Brown sausage and onions, breaking up the sausage as it cooks. Add chopped peppers, minced garlic and red pepper flakes. Do this until the sausage is cooked through.

Step 2. Add broth, remaining spices and tomatoes. Cover and bring to a boil. Once it’s boiling, lower heat to low and let simmer and cover once again. Stirring occasionally. Cook for about 10 minutes.

Step 3. Add the rice and cook for another 10 min or until the rice is done.

Step 4. Add Parmesan cheese and stir.

Step 5. Top with mozzarella and serve.

FAQs about soup season

Why is soup so important in the winter?

While the cold weather makes you want to bundle up and eat a warm meal, winter foods are often “comfort foods”, which can be high in calories and unhealthy. Soup is a great way to stay warm, reduce calories and maintain nutritional intake during the winter months.

Why does soup get better with time?

An array of salty, umami, tangy elements move in and out of the components in the soup or stew, balancing and integrating the overall flavor. Cooking beans in broth allows them to absorb some flavor from their surrounding liquid; but letting them sit for hours in the broth does a much more complete job.

What are some fun facts about soup?

Women are twice as likely to order soup. for lunch as men. Americans eat more than 10 billion bowls of soup each year. How about the hippo variety? The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.

More cozy eats:

More fall recipes you will love:

Italian Sausage Stuffed Pepper Soup

Warm and hearty soup, perfect for fall.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine spain, spanish
Servings 8 Servings
Calories 300 kcal

Equipment

  • 1 Dutch oven
  • 1 Cutting board
  • 1 Knife

Ingredients
  

  • 1 lb ground sausage
  • 1 small yellow onion
  • 2 Green peppers
  • 6 cloves garlic
  • 1/4 tsp red pepper flakes
  • 1 14.5 oz can fire roasted tomatoes with juice
  • 3/4 cup rice
  • 1 tbsp fresh chopped basil
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 cups beef broth

Add before serving

  • 1/3 cup grated parmesan
  • mozzarella cheese for serving

Instructions
 

  • Heat your Dutch oven over high heat. Brown sausage and onions, breaking up the sausage as it cooks. Add chopped peppers, minced garlic and red pepper flakes. Do this until the sausage is cooked through.
  • Add broth, remaining spices and tomatoes. Cover and bring to a boil. Once it’s boiling, lower heat to low and let simmer and cover once again. Stirring occasionally. Cook for about 10 minutes.
  • Add the rice and cook for another 10 min or until the rice is done.
  • Add Parmesan cheese and stir.
  • Top with mozzarella and serve.
Keyword pepper soup, soup recipe, stuffed pepper soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating