Savory Orzo Stuffed Banana Peppers Soup Recipe

Introduction

This Savory Orzo Stuffed Banana Peppers Soup is a comforting and flavorful dish that combines tender orzo pasta with spicy banana peppers and savory Italian sausage. Rich with creamy cheeses and herbs, it’s a perfect meal to warm you up on chilly days.

Ingredients

• 1 heaping tsp minced garlic
• 4 cups chicken broth
• 1 tsp dried oregano
• 3/4 cup evaporated milk
• 1/2 tsp dried thyme
• 1/2 cup chopped green pepper
• 2 tbsp butter
• 1 medium onion, finely chopped
• 1 tsp dried basil
• 1 lb ground mild Italian sausage
• 3/4 tsp salt (Morton’s Coarse Kosher Salt recommended)
• 1 tbsp olive oil
• 1 1/2 cups shredded Parmesan cheese
• 8 oz cream cheese (room temperature)
• 1/2 tsp ground black pepper
• 2 cups diced banana peppers (plus extra for garnish)
• 1 cup uncooked orzo pasta

Instructions

1. Step 1: Prepare the peppers and onion by cutting the tops off the banana and green peppers and removing the seeds. Dice the banana peppers and green pepper, reserving a few slices for garnish if desired. Finely chop the onion and set aside.
2. Step 2: Brown the sausage by spraying a large stockpot with nonstick spray or adding a little oil. Chop the Italian sausage into small pieces if needed. Cook over medium heat, breaking it up with a spoon until no longer pink. Remove and set aside.
3. Step 3: Sauté the vegetables in the same pot by melting 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 vegetables soften and onion becomes translucent.
4. Step 4: Build the soup base by returning the cooked sausage to the pot with the sautéed vegetables. Pour in the chicken broth and evaporated milk and increase heat to bring to a boil. Once boiling, add Parmesan cheese, cubed cream cheese, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until cheeses melt and mixture is smooth.
5. Step 5: Reduce heat to medium, cover, and simmer the soup for 25 minutes. Stir occasionally to prevent sticking and ensure even cooking. This allows flavors to meld and the soup to thicken.
6. Step 6: Add the uncooked orzo pasta to the simmering soup. Stir constantly for about 10 minutes until the orzo is tender and has absorbed the broth’s flavors. Serve garnished with reserved pepper slices for added color and flavor.

Tips & Variations

• Use mild or hot Italian sausage depending on desired spice level.
• For a vegetarian version, substitute sausage with crumbled tofu or extra vegetables and use vegetable broth.
• If you prefer a thicker soup, add more cream cheese or reduce the broth slightly.
• Fresh herbs can be used instead of dried for a brighter flavor; add them towards the end of cooking.
• To save time, prepare vegetables the day before and refrigerate.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. The orzo may absorb more liquid upon storage; add a splash of broth or milk when reheating to restore creaminess. This soup can also be frozen for up to 1 month—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peppers instead of banana peppers?

Yes, you can substitute with other mild peppers if banana peppers aren’t available, but it may alter the flavor slightly. Choose peppers with a similar sweetness and heat level for the best results.

Is it possible to make this soup dairy-free?

To make this soup dairy-free, substitute evaporated milk with coconut milk or a plant-based alternative, replace cream cheese with a dairy-free cream cheese, and use nutritional yeast instead of Parmesan cheese for a cheesy flavor.

Savory Orzo Stuffed Banana Peppers Soup Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

This Savory Orzo Stuffed Banana Peppers Soup is a hearty and creamy dish packed with flavorful banana peppers, Italian sausage, and tender orzo pasta. Combining sautéed vegetables, aromatic herbs, and rich cheeses, this comforting soup blends Mediterranean and Italian influences for a unique and satisfying meal perfect for any occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base Ingredients

• 1 heaping tsp minced garlic
• 4 cups chicken broth
• 1 tsp dried oregano
• 3/4 cup evaporated milk
• 1/2 tsp dried thyme
• 1/2 cup chopped green pepper
• 2 tbsp butter
• 1 medium onion, finely chopped
• 1 tsp dried basil
• 1 lb ground mild Italian sausage
• 3/4 tsp salt (Morton’s Coarse Kosher Salt recommended)
• 1 tbsp olive oil
• 1 1/2 cups shredded Parmesan cheese
• 8 oz cream cheese, room temperature
• 1/2 tsp ground black pepper
• 2 cups diced banana peppers (plus a few slices reserved for garnish)

Pasta

• 1 cup uncooked orzo pasta (Barilla Orzo recommended)

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 to keep all vegetables prepped ahead of time for smooth cooking.
2. Brown the Sausage: Spray the bottom of a large stockpot with nonstick spray or add a bit of oil. Chop Italian sausage into small pieces if necessary. Cook the sausage over medium heat, breaking it up with a spoon, until no longer pink. Remove and set aside.
3. Sauté the Vegetables: In the same pot, melt the butter with olive oil over medium heat. Add chopped onion, diced banana peppers, green pepper, and minced garlic. Sauté about 5 minutes, stirring often, until vegetables soften and onion turns translucent, creating a rich flavor base.
4. Build the Soup Base: Return cooked sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk, increase heat to bring to a boil while stirring. Once boiling, add Parmesan cheese, cubed cream cheese, salt, ground black pepper, dried basil, oregano, and thyme. Stir continuously until cheeses melt smoothly into the soup.
5. Simmer the Soup: Reduce heat to medium, cover pot, and let soup simmer for 25 minutes. Stir occasionally to prevent sticking and allow flavors to meld, thickening the soup nicely.
6. Cook the Orzo and Finish the Soup: Add uncooked orzo pasta to simmering soup. Stir constantly for about 10 minutes until orzo is tender and has absorbed some broth flavors. The soup should be creamy and hearty. Garnish each bowl with reserved pepper slices for extra color and flavor.

Notes

• Use room temperature cream cheese to ensure it melts smoothly into the soup.
• Reserving some banana pepper slices for garnish adds a fresh pop of color and enhances presentation.
• Sautéing vegetables in both butter and olive oil prevents burning and enhances flavor richness.
• Keep stirring when adding cheeses to prevent clumping and ensure a creamy texture.
• Adjust salt and pepper seasonings to taste, especially if using a different brand of broth or sausage.

Keywords: savory soup, banana peppers, orzo pasta, Italian sausage, creamy soup, comfort food, easy dinner, stuffed pepper soup