Savory Orzo Stuffed Banana Peppers Soup Recipe
This Savory Orzo Stuffed Banana Peppers Soup is a hearty, creamy Italian-inspired soup that combines mild Italian sausage, tangy banana peppers, and tender orzo pasta in a rich broth enriched with Parmesan and cream cheese. It offers a flavorful and comforting meal perfect for cooler days, blending savory meats, aromatic herbs, and a luscious texture that pleases both the palate and the soul.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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 & 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 & Broth
- 4 cups chicken broth
Spices & 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
- Prepare the Peppers and Onion: Start by cutting the tops off the banana peppers and green pepper, removing all seeds. Dice the banana peppers and green pepper, reserving some slices for garnish if desired. Finely chop the onion. Having all vegetables prepped ensures smooth cooking in the following steps.
- Brown the Sausage: In a large stockpot, spray with nonstick spray or add a small amount of oil. If the sausage is not yet broken up, chop into small pieces. Cook over medium heat, breaking the sausage apart with a spoon, until fully browned and no longer pink. Remove the sausage and set aside.
- Sauté the Vegetables: Without cleaning the pot, melt the butter with olive oil over medium heat. Add the chopped onion, diced banana peppers, diced green pepper, and minced garlic. Sauté for about 5 minutes, stirring often, until the vegetables soften and the onion turns translucent. This combination of butter and olive oil adds richer flavor and prevents burning.
- Build the Soup Base: Return the cooked sausage to the pot with the sautéed vegetables. Pour in the chicken broth and evaporated milk. Increase heat to bring the mixture to a boil, stirring to combine evenly. Once boiling, add the Parmesan cheese, cubed cream cheese, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until the cheeses melt fully and the mixture is smooth.
- Simmer the Soup: Reduce the heat to medium and cover the pot. Let the soup simmer for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking. This allows the flavors to meld and the soup to thicken nicely.
- Cook the Orzo and Finish the Soup: Add the uncooked orzo pasta directly into the simmering soup. Stir constantly for about 10 minutes, or until the orzo is tender and has absorbed the soup’s rich flavors. The resulting soup will have a creamy, hearty texture. Garnish each bowl with reserved pepper slices for added color and brightness.
Notes
- Use mild Italian sausage for a balanced flavor; spicy sausage can also be substituted if a spicier soup is preferred.
- Reserve some banana pepper slices early for garnish to enhance the visual appeal and add fresh pepper flavor.
- Stir frequently when adding the cheeses to avoid curdling and ensure a smooth, creamy texture.
- The orzo pasta absorbs a lot of liquid, so adjust broth amount accordingly if using different pasta or altering quantity.
- This soup reheats well and can thicken further; add a splash of broth or water when reheating to loosen as needed.
- For a vegetarian version, substitute the sausage with plant-based sausage and use vegetable broth.
Keywords: banana peppers soup, orzo soup, Italian sausage soup, creamy soup, savory soup, easy stovetop soup, comfort food
