If you’re craving something both hearty and bursting with flavor, the Savory Orzo Stuffed Banana Peppers Soup is an absolute game-changer. This soup brings together the unique tang and mild heat of banana peppers with creamy cheeses, tender orzo, and Italian sausage for a comforting bowl that feels like a warm hug. Every spoonful delivers a perfect balance of savory richness and fresh veggie brightness, making it a standout recipe you’ll want to keep in your regular rotation.

Savory Orzo Stuffed Banana Peppers Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a beautiful mix of straightforward, quality ingredients that come together effortlessly. Each one plays a crucial role in building layers of flavor, comforting texture, and eye-catching color that make this soup unforgettable.

2 cups diced banana peppers: The star ingredient lending a bright, slightly tangy, and mildly spicy note to every bite.
1/2 cup chopped green pepper: Adds a fresh, crisp flavor and a subtle sweetness that complements the banana peppers.
1 medium onion, finely chopped: Brings depth and aromatic sweetness essential for a flavorful base.
1 lb mild Italian ground sausage: Provides a savory, juicy heartiness that makes the soup truly satisfying.
1 heaping tsp minced garlic: Infuses the broth with a wonderful pungent richness.
1 tbsp olive oil: For sautéing the vegetables gently and adding a silky mouthfeel.
2 tbsp butter: Gives a luscious richness that enhances the overall creaminess.
4 cups chicken broth: The flavorful liquid base that ties everything together.
3/4 cup evaporated milk: Adds a creamy texture without overpowering; subtler than heavy cream.
1 1/2 cups shredded parmesan cheese: Introduces a salty, tangy finish that elevates the soup.
8 oz cream cheese, cut into cubes: Melts in beautifully to enrich the soup’s silkiness.
3/4 tsp salt: Essential for balancing and enhancing all flavors.
1/2 tsp ground black pepper: Adds a gentle heat and a peppery kick.
1 tsp dried basil: Imparts a sweet, herbal earthiness that pairs perfectly with Italian sausage.
1 tsp dried oregano: Brings a warm, slightly bitter note that grounds the soup.
1/2 tsp dried thyme: Offers a subtle complexity and freshness.
1 cup uncooked orzo pasta: Small, rice-shaped pasta that cooks up tender and adds a lovely body to the soup.

How to Make Savory Orzo Stuffed Banana Peppers Soup

Step 1: Prepare the Peppers and Onion

Start by prepping your fresh vegetables. Cut the tops off the banana peppers and green pepper, then carefully remove the seeds — this step is important to tame any extra heat while keeping their essence intact. Dice both peppers into uniform pieces for even cooking, and don’t forget to reserve a few slices for a pretty garnish later if you feel fancy. Finely chop the onion too. Having all these ready sets you up for a smooth cooking process and helps build that layered flavor from the ground up.

Step 2: Brown the Sausage

Grab a large stockpot and spray it with nonstick cooking spray or drizzle a tiny bit of oil. If your Italian sausage isn’t already broken up, chop it finely so it cooks evenly. Toss it into the pot over medium heat and brown it thoroughly, breaking the meat apart as you go. You want it fully cooked and no longer pink; this step floods the pot with savory oils and juices that are absolutely key to flavor infusion. Once browned, set the sausage aside for now.

Step 3: Sauté the Vegetables

In the same pot, melt the butter alongside the olive oil over medium heat. The combo helps prevent burning and lends a deeper flavor to your veggies. Add the chopped onion, diced banana peppers, diced green pepper, and minced garlic all at once. Sauté these fragrant bits for about 5 minutes, stirring often until the onions turn translucent and the peppers soften just right. This fragrant mixture is the soul of your soup base.

Step 4: Build the Soup Base

Return the cooked sausage back into the pot with your softened vegetables. Pour in the chicken broth along with the evaporated milk, then crank the heat up a bit to bring the mix to a lively boil. Once bubbling, stir in the shredded Parmesan cheese, cubed cream cheese, salt, black pepper, dried basil, oregano, and thyme. Stir continuously to help the cheeses melt and everything blend into a luscious, velvety broth. This rich, aromatic base is what makes the Savory Orzo Stuffed Banana Peppers Soup so irresistibly good.

Step 5: Simmer the Soup

Now reduce the heat to medium, cover the pot, and let your soup simmer gently for about 25 minutes. This slow cooking allows all the flavors — the herbs, the sausage, the peppers, the cheeses — to sing in harmony while thickening the broth to the perfect consistency. Stir occasionally to keep things from sticking and to ensure an even melding of those wonderful tastes.

Step 6: Cook the Orzo and Finish the Soup

Finally, stir in the uncooked orzo pasta directly into the simmering soup. Keep the pot uncovered and stir constantly for roughly 10 minutes, or until the orzo turns tender and absorbs those tempting broth flavors. The end result is a creamy, hearty soup that feels indulgent without being heavy — a true crowd-pleaser made with love and a little bit of kitchen magic.

How to Serve Savory Orzo Stuffed Banana Peppers Soup

Garnishes

To brighten your bowl visually and in flavor, sprinkle some extra shredded Parmesan cheese or finely chopped fresh basil or parsley on top. A few reserved slices of banana peppers add a beautiful pop of color and hint at the soup’s key ingredient. A drizzle of olive oil or a pinch of crushed red pepper flakes can also add a lovely finishing touch if you want a little extra kick.

Side Dishes

This soup pairs beautifully with crusty garlic bread or a fresh green salad dressed simply with lemon vinaigrette. The bread is perfect for dipping into the creamy broth, while a salad offers a crisp, refreshing counterpoint to the soup’s richness. For a heartier meal, a side of roasted vegetables complements the herbal notes in the soup perfectly.

Creative Ways to Present

For a charming twist, serve the soup in hollowed-out mini bell peppers or surrounded by toasted crostini topped with melted cheese. You can also ladle the soup over a small mound of cooked orzo (if double the recipe) on a plate for a deconstructed version. Adding a dollop of sour cream or Greek yogurt on top adds a fun creamy contrast that guests will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Savory Orzo Stuffed Banana Peppers Soup in an airtight container in the refrigerator for up to 4 days. Be sure to cool the soup completely before refrigerating to maintain the best texture and flavor.

Freezing

This soup freezes well for up to 3 months. Consider leaving out the orzo if you plan to freeze it, adding the pasta freshly cooked after thawing; this prevents the pasta from becoming mushy. When ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup slowly over medium-low heat, stirring often to avoid scorching. If it’s too thick, add a splash of chicken broth or water to loosen it up. Adding a little extra Parmesan or cream cheese while reheating helps refresh its creaminess.

FAQs

Can I use different types of peppers?

Absolutely! While banana peppers give this soup its signature tang and mild heat, you can swap them for poblano, cubanelle, or even mild jalapeños depending on your preference and heat tolerance.

Is there a vegetarian version of this soup?

You can replace the Italian sausage with sautéed mushrooms or seasoned crumbled tofu to keep the savory depth while making it vegetarian-friendly. Use vegetable broth instead of chicken broth for a fully vegetarian option.

What if I don’t have evaporated milk?

Regular milk or half-and-half can substitute if you don’t have evaporated milk, though evaporated milk adds a slightly richer, creamier texture without heaviness. Adjust accordingly to get your desired creaminess.

Can I prepare the soup in advance?

Yes! You can prepare it a day ahead and refrigerate overnight. The flavors actually deepen after resting, making it even more delicious when reheated.

What is the best way to cook orzo evenly in the soup?

Adding uncooked orzo at the end of simmering and stirring frequently helps the pasta cook evenly and prevents it from sticking together or to the pot’s bottom. Cooking the pasta inside the soup allows it to soak up flavors better than cooking separately.

Final Thoughts

If you’re on the hunt for a cozy, flavorful, and satisfying soup, you really can’t go wrong with the Savory Orzo Stuffed Banana Peppers Soup. It has that perfect blend of creamy, tangy, and savory elements that makes every spoonful memorable. Trust me, once you try this recipe, it’s going to become one of those comforting classics you turn to over and over again. Go ahead and give it a go—you won’t regret it!

Savory Orzo Stuffed Banana Peppers Soup Recipe

★★★★★

5 from 23 reviews

Author: Hugo
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Low Salt

Print Recipe

Description

This Savory Orzo Stuffed Banana Peppers Soup is a creamy, flavorful comfort dish that combines the mild heat of banana peppers with Italian sausage, creamy cheeses, and tender orzo pasta. Richly seasoned with herbs and a blend of cream and evaporated milk, this hearty soup is perfect for cozy dinners and showcases a unique twist on stuffed peppers in soup form.

Instructions

Prepare the Peppers and Onion: Cut the tops off the banana peppers and green pepper, remove the seeds, then dice them. Reserve a few slices for garnish if desired. Finely chop the onion and set aside to keep all vegetables prepped for smooth cooking.
Brown the Sausage: Spray a large stockpot with nonstick spray or add a little oil. Chop the sausage into small pieces if needed. Cook over medium heat, breaking it up with a spoon, until no longer pink. Remove the cooked sausage and set aside.
Sauté the Vegetables: In the same pot, melt butter with olive oil over medium heat. Add the chopped onion, diced banana peppers, green pepper, and minced garlic. Sauté for about 5 minutes, stirring often until the vegetables soften and the onion turns translucent. Using both butter and olive oil enhances flavor and prevents burning.
Build the Soup Base: Return the cooked sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk. Increase heat and bring to a boil while stirring. Add Parmesan cheese, cream cheese cubes, salt, black pepper, basil, oregano, and thyme. Stir continuously until the cheeses melt and the mixture is smooth.
Simmer the Soup: Reduce heat to medium and cover the pot. Let the soup simmer for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking. Flavors will meld together and soup will thicken.
Cook the Orzo and Finish the Soup: Add uncooked orzo pasta to the simmering soup. Stir constantly for about 10 minutes until orzo is tender and absorbs broth flavor. The finished soup should have a creamy, hearty texture, perfect for serving.

Notes

Reserve some diced banana pepper slices for a colorful garnish if desired.
Adjust seasoning to taste before serving.
For a vegetarian version, substitute the sausage with plant-based sausage or extra vegetables and use vegetable broth.
If you prefer less heat, remove all seeds from the banana peppers carefully.
This soup thickens as it cools – thin with a splash of broth or milk when reheating if needed.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 370 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0.3 g
Carbohydrates: 17 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 75 mg

Keywords: banana pepper soup, orzo soup, Italian sausage soup, creamy soup, comfort food, stuffed pepper soup