Description
Indulge in the warmth and comfort of this Pepper Soup Recipe, where classic Italian stuffed peppers take a delightful turn into a savory soup. Bursting with the flavors of juicy sausage, vibrant bell peppers, and hearty rice in a zesty tomato broth, this dish is perfect for family dinners or casual gatherings. Its versatility allows for ingredient swaps based on what you have at home, making each batch unique. Pair it with garlic bread or a fresh Caesar salad to elevate your meal, ensuring your loved ones are impressed with every spoonful!
Ingredients
Scale
- 1 lb hot Italian sausage
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4–6 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3/4 cup uncooked long-grain white rice
- 6 cups low-sodium beef broth
- Fresh herbs (basil, oregano, parsley)
- Freshly grated Parmesan cheese
Instructions
- In a large soup pot over medium-high heat, brown the sausage and onion for about 4 minutes.
- Stir in the red and green bell peppers, garlic, and red pepper flakes; sauté for 2–3 minutes.
- Add crushed tomatoes, fire-roasted diced tomatoes, rice, herbs, spices, and beef broth to the pot.
- Bring to a boil, then reduce to low heat and simmer for 8–12 minutes until the rice is cooked.
- Stir in Parmesan cheese and season to taste. Serve topped with shredded mozzarella.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 50mg