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Savory Orzo Stuffed Banana Peppers Soup Recipe

Savory Orzo Stuffed Banana Peppers Soup Recipe
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★★★★★

5.1 from 16 reviews

This Savory Orzo Stuffed Banana Peppers Soup is a rich, creamy, and flavorful dish featuring a blend of sautéed banana and green peppers, Italian sausage, orzo pasta, and a luscious mix of cheeses simmered in a herbed chicken broth. Perfect for a comforting and hearty meal, it combines the tangy heat of banana peppers with the smoothness of cream and Parmesan cheese.

Ingredients

Scale

Vegetables

  • 2 cups diced banana peppers (tops cut off, seeds removed, reserving a few slices for garnish)
  • 1/2 cup chopped green pepper (tops cut off, seeds removed)
  • 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

Seasonings & 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

  1. Prepare the Peppers and Onion: Cut the tops off the banana peppers and green pepper, then remove the seeds. Dice the banana peppers and green pepper, reserving a few slices for garnish if desired. Finely chop the onion and set aside. Prepping all your vegetables ahead of time keeps the next steps flowing smoothly.
  2. Brown the Sausage: Spray the bottom of a large stockpot with nonstick spray or add a little oil. If the Italian sausage isn’t already broken up, chop it into small pieces. Cook the sausage over medium heat, breaking it up with a spoon, until no longer pink. Remove the cooked sausage from the pot and set aside.
  3. Sauté the Vegetables: In the same pot, melt butter with olive oil over medium heat. Add the finely chopped onion, diced banana peppers, diced green pepper, and minced garlic. Sauté about 5 minutes, stirring often, until vegetables soften and onion becomes translucent. Using both butter and olive oil enriches flavor and prevents burning.
  4. Build the Soup Base: Return cooked sausage to the pot with sautéed vegetables. Pour in chicken broth and evaporated milk. Increase heat to bring the mixture to a boil, stirring to combine. Once boiling, add Parmesan cheese, cream cheese cubes, salt, black pepper, basil, oregano, and thyme. Stir continuously until cheeses melt and mixture is smooth.
  5. Simmer the Soup: Reduce heat to medium, cover the pot, and simmer for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking. This allows the flavors to meld and the soup to thicken.
  6. Cook the Orzo and Finish the Soup: Add the uncooked orzo pasta to the simmered soup. Stir constantly for about 10 minutes, or until the orzo is tender and has absorbed the broth’s flavors. The soup will be creamy with a hearty texture. Garnish with reserved pepper slices for extra color and flavor.

Notes

  • Reserve a few banana pepper slices for garnish to add a fresh, colorful touch at serving.
  • Sautéing vegetables in both butter and olive oil improves richness and reduces burning risk.
  • Stir frequently during orzo cooking to prevent pasta from sticking to the bottom.
  • Use mild Italian sausage to keep the flavors balanced, but spicy sausage can be used for extra heat.
  • Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stove.

Nutrition

Keywords: banana pepper soup, savory orzo soup, Italian sausage soup, creamy pepper soup, orzo pasta soup

Find it online: https://nayabaker.com/savory-orzo-stuffed-banana-peppers-soup-recipe/