Savory Orzo Stuffed Banana Peppers Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
