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.
Ingredients
Scale
Vegetables
- 2 cups diced banana peppers
- 1/2 cup chopped green pepper
- 1 medium onion, finely chopped
- 1 heaping tsp minced garlic
Proteins and Dairy
- 1 lb mild Italian ground sausage
- 1 1/2 cups shredded Parmesan cheese
- 8 oz cream cheese, cut into cubes
Liquids and Oils
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cups chicken broth
- 3/4 cup evaporated milk
Seasonings and Herbs
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
Grains
- 1 cup uncooked orzo pasta
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
