There’s nothing quite like a warm bowl of soup to bring comfort to my family, especially on those chilly nights when we’re all gathered around the table. This stuffed pepper soup recipe has quickly become one of my go-to dishes, and it’s not just because it’s easy to make—it’s the memories and conversations that come with it.
I first started making this recipe when my kids were younger. We loved stuffed peppers, but they would always end up picking them apart! So, one day, I decided to turn it into a soup, and it was a hit! Now, even on busy weeknights, I can whip up this soup, and it’s like we’re all transported back to those cozy dinners we’ve shared.
What I love most about this recipe is its versatility. Whether we’re in the mood for something mild or spicy, I can adjust the sausage and seasoning to fit our cravings. Plus, it’s one of those recipes that gets better as it sits—leftovers are a blessing with this soup! Trust me, once you try this, it’ll quickly become a staple in your home, too.
Making Stuffed Pepper Soup
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Ingredients
- 1 pound spicy or mild sausage
- 2 tablespoons olive oil, divided
- 1 onion, finely chopped
- 2 bell peppers, diced
- 4 garlic cloves, minced
- 1 cup cooked white rice
- 14.5 ounces beef broth
- 14.5 ounces fire-roasted diced tomatoes
- 1 cup tomato purée
- 1/2 teaspoon Italian herbs
- Salt and pepper to taste
- Chopped fresh parsley (optional)
- Shredded cheese for garnish (optional)
Directions
In a large pot, heat 1 tablespoon of olive oil over medium heat. Cook the sausage until browned, then remove and drain any excess fat. Set the sausage aside.
In the same pot, heat the remaining olive oil and add the chopped onion and bell peppers. Sauté them for 2-3 minutes until they start to soften. Add the minced garlic and continue to cook for an additional minute, stirring frequently.
Pour in the beef broth, diced tomatoes, tomato purée, and Italian herbs. Stir everything together and return the sausage to the pot. Let the soup simmer over low heat for about 30 minutes, stirring occasionally.
Once the soup has simmered, stir in the cooked rice. Season with salt and pepper to taste. If desired, garnish with fresh parsley and shredded cheese before serving.
Storing Suggestion
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a little broth or water if it thickens. The flavors will continue to develop, making it even more delicious the next day.
Cooking Tips
If you prefer a lower-carb version, substitute the rice with cauliflower rice. You can also experiment with different types of sausage to adjust the flavor, from mild Italian to spicy chorizo. Adding a dash of smoked paprika can bring a deeper, smoky flavor to the soup.
Serving Suggestions
This stuffed pepper soup pairs wonderfully with a crusty loaf of bread for dipping. For an extra touch, garnish with a dollop of sour cream or a sprinkle of shredded cheese. A side salad with a tangy vinaigrette complements the richness of the soup.
Ingredient Substitutions
If you don’t have fire-roasted tomatoes, regular diced tomatoes will work just fine. Ground turkey or beef can replace the sausage for a leaner option. For a vegetarian version, use plant-based sausage and vegetable broth instead of beef broth.
Seasonal Variations
In the summer, use fresh tomatoes and bell peppers from the garden for a burst of flavor. During the colder months, you can add root vegetables like carrots or sweet potatoes to give the soup a heartier feel. Adjust the herbs based on what’s fresh and in season.
Allergen Information
This recipe contains no common allergens like gluten or dairy, but be mindful of the sausage ingredients, as some may include gluten or fillers. For a gluten-free option, use a certified gluten-free sausage. For a dairy-free garnish, skip the cheese or use a vegan alternative.
FAQ
Can I make this soup in advance?
Yes! This soup tastes even better the next day as the flavors have more time to blend together. Store it in the refrigerator and simply reheat when ready to serve.
Can I freeze stuffed pepper soup?
Absolutely. Let the soup cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
What type of sausage should I use?
You can use either mild or spicy sausage depending on your preference. Italian sausage adds a nice depth of flavor, but you can experiment with other varieties like chorizo or turkey sausage.
How can I make this soup vegetarian?
To make a vegetarian version, substitute the sausage with a plant-based alternative and use vegetable broth instead of beef broth. You can also add extra vegetables for more substance.
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but keep in mind it may take longer to cook. You can either pre-cook the brown rice or let it simmer in the soup longer until tender.
What toppings go well with stuffed pepper soup?
Shredded cheese, sour cream, and chopped fresh parsley are great toppings. For a little extra crunch, try adding crushed tortilla chips or croutons just before serving.
Stuffed Pepper Soup
Ingredients
- 1 pound spicy or mild sausage
- 2 tablespoons olive oil divided
- 1 onion finely chopped
- 2 bell peppers diced
- 4 cloves garlic minced
- 1 cup cooked white rice
- 14.5 ounces beef broth
- 14.5 ounces fire-roasted diced tomatoes
- 1 cup tomato purée
- 1/2 teaspoon Italian herbs
- Salt and pepper to taste
- Chopped fresh parsley optional
- Shredded cheese for garnish, optional
Instructions
- In a large pot, warm 1 tablespoon of olive oil over medium heat. Add sausage and cook until browned, then drain and set aside.
- Using the same pot, heat the remaining olive oil. Toss in the diced onion and bell peppers, sautéing for about 2-3 minutes until softened. Add minced garlic and cook for another minute.
- Pour in the beef broth, diced tomatoes, tomato purée, and Italian herbs. Return the sausage to the pot, stir, and let the soup simmer for about 30 minutes, stirring occasionally.
- Stir in the cooked rice and season with salt and pepper.
- Ladle into bowls, garnish with fresh parsley and shredded cheese if desired, and enjoy!
