Description
Savory Orzo Stuffed Banana Peppers Soup is the perfect way to warm your soul on a chilly evening. This delightful dish reimagines the classic stuffed banana peppers—filled with Italian sausage, vibrant vegetables, and luscious cheese—into a creamy, comforting soup that will leave you utterly satisfied.
Ingredients
Scale
- 2 cups diced banana peppers
- ½ cup chopped green pepper
- 1 medium onion, finely chopped
- 1 lb mild Italian ground sausage
- 1 heaping tsp minced garlic
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cups chicken broth
- ¾ cup evaporated milk
- 1½ cups shredded Parmesan cheese
- 8 oz cream cheese, cubed
- ¾ tsp salt
- ½ tsp ground black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 cup uncooked orzo pasta
Instructions
- Start by preparing your vegetables. Take the diced banana peppers, chopped green pepper, and finely chopped onion, rolling up your sleeves and getting your hands a bit dirty! This prep step is vital as it creates a flavor-packed base for your soup. Set these aside in a bowl; their vibrant colors will be the focus of your dish.
- In a large pot over medium heat, add the Italian sausage. Use a wooden spoon to break it apart, cooking until it’s browned and fully cooked. This should take about 5-7 minutes. Once browned, remove the sausage from the pot and place it onto a plate to allow excess fat to drain.
- In the same pot, melt the butter with olive oil over medium heat, allowing the rich flavors to combine. Add the onions, banana peppers, green pepper, and minced garlic. Sauté these ingredients for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions become translucent.
- Return the browned sausage to the pot, and pour in the chicken broth and evaporated milk. Stir well to combine all the ingredients. Increase the heat to high and bring the mixture to a gentle boil. Once bubbling, add in the Parmesan cheese, cubed cream cheese, salt, pepper, basil, oregano, and thyme. Stir thoroughly until the cheese melts and becomes creamy.
- Reduce the heat to medium-low and cover the pot with a lid, allowing the soup to simmer gently for 25 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot.
- Finally, stir in the uncooked orzo pasta. Cook the soup uncovered for approximately 10 minutes until the orzo is tender. Be sure to stir as it cooks to prevent the orzo from sticking together.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
Nutrition
- Calories: 520 kcal
- Sodium: 950 mg
- Protein: 30 g