Deconstructed Stuffed Pepper Soup

This **Stuffed Pepper Soup Recipe** takes all the beloved flavors of classic stuffed peppers and transforms them into a rich, hearty, and incredibly comforting meal that the entire family will adore! Say goodbye to tedious stuffing and hello to a simpler, equally delicious way to enjoy this timeless dish.

Author’s Culinary Journey

Contents

Toggle

Your Favorite Comfort Food, Now in a Bowl of Soup!

Like many of you, I’ve been captivated by the lasagna soup trend sweeping the internet. It sparked an exciting thought: what other beloved classic dinners could be perfectly reimagined as a heartwarming soup? My mind immediately went to one of our family’s undisputed favorites: stuffed peppers. The combination of savory meat, tender rice, and flavorful bell peppers is just irresistible.

I took my tried-and-true stuffed peppers recipe as a starting point, then embarked on a delightful journey of experimentation and tweaking. The goal was to capture all that incredible flavor in a convenient, comforting, and slurp-worthy soup. And let me tell you, the result is nothing short of a game-changer.

Dare I say, this might just be one of the best soups I’ve ever created! My family simply can’t get enough of it, and I’m completely obsessed. If you cherish the rich, savory taste of traditional stuffed peppers, you absolutely must try this soup. It’s pure comfort in every single bite, making it an instant classic for busy weeknights or cozy weekend meals.

Why You’ll Fall in Love with This Stuffed Pepper Soup

There are countless reasons why this easy Stuffed Pepper Soup will become a staple in your meal rotation. It’s more than just a soup; it’s a culinary experience designed for maximum flavor and minimal fuss:

• Effortless Comfort: Enjoy all the robust flavors of classic stuffed peppers without the time-consuming process of individual stuffing. This one-pot wonder makes dinner a breeze.
• Family-Friendly Appeal: A true crowd-pleaser, this soup is packed with ingredients even picky eaters enjoy. It’s hearty enough to satisfy hungry appetites and comforting enough to soothe the soul.
• Rich & Robust Flavor: Thanks to a carefully selected blend of seasonings, high-quality marinara, and savory Italian sausage, every spoonful is bursting with deep, well-rounded taste.
• Quick to Prepare: With just 15 minutes of prep time and 25 minutes of cook time, you can have a gourmet-tasting meal on the table in under an hour. Perfect for busy weeknights!
• Highly Customizable: Easily adjust ingredients to suit dietary needs or flavor preferences. From low-carb options to spicy variations, this recipe is incredibly versatile.
• Freezer-Friendly: Prepare a large batch and freeze portions for future quick meals. It’s the ultimate make-ahead dinner solution for those days you need a delicious meal without the effort.

Essential Stuffed Pepper Soup Ingredients

Crafting the perfect Stuffed Pepper Soup begins with selecting fresh, high-quality ingredients. Each component plays a crucial role in building the layers of flavor that make this soup so irresistible:

• Bell Peppers: I typically use a combination of one red and one green bell pepper for both color and balanced flavor. Red peppers offer a sweeter note, while green peppers provide a slightly more classic “peppery” taste. Feel free to use any color combination you prefer – orange or yellow peppers would also be fantastic!
• Onion: A small yellow onion, diced as finely as possible, ensures its flavor seamlessly blends into the soup without overpowering. It forms an aromatic base crucial for depth.
• Garlic: Freshly minced garlic delivers the best flavor, but jarred minced garlic is a convenient substitute that works perfectly well.
• Marinara Sauce: Using a high-quality marinara sauce, like Rao’s, can seriously elevate the overall flavor profile of your soup. Its rich tomato base adds a depth that’s hard to beat. If you prefer a lighter tomato flavor or are using an alternative, a 15-ounce can of plain tomato sauce is also a good option.
• Diced Tomatoes: Opt for high-quality canned diced tomatoes. Fire-roasted diced tomatoes are my secret weapon here, as they infuse an extra smoky, sweet depth of flavor that truly sets this soup apart.
• Seasonings: A harmonious blend of Italian seasoning, dried thyme, and dried oregano provides that classic Mediterranean herb flavor. A beef bouillon cube or powder further enhances the savory, meaty notes of the broth.
• Ground Italian Sausage: This is where a lot of the soup’s robust flavor comes from! You can choose mild Italian sausage for a universally appealing dish, or kick things up a notch with spicy Italian sausage. If you’re serving a mixed crowd, use mild and offer red pepper flakes on the side for individual bowls.
• Worcestershire Sauce: Just a tablespoon of this magical condiment deepens the umami flavor and enhances the meatiness of the soup, adding a subtle tang and complexity.
• Beef Broth: The foundation of any great soup! A good quality beef broth makes all the difference. Swanson is a personal favorite, offering a rich and savory base.
• Rice: For ultimate convenience and a quick shortcut, I often use two packets of microwaveable Minute White Rice cups. They cook in just 90 seconds! Alternatively, you can cook 1 cup of regular white rice according to package directions.
• Olive Oil: Used for browning the sausage and sautéing the vegetables, providing a flavorful fat base.
• Salt and Pepper: Essential for seasoning to taste and balancing all the flavors.
• Fresh Parsley (Optional): A vibrant garnish that adds a touch of freshness and color.
• Cheese (Optional): Shredded Parmesan, sharp Cheddar, or mozzarella are fantastic for serving, melting beautifully into the warm soup for extra richness.

Crafting the Ultimate Stuffed Pepper Soup: A Step-by-Step Guide

Making this Stuffed Pepper Soup is surprisingly simple, designed to deliver maximum flavor with minimal effort. Follow these easy steps to create a truly memorable meal:

1. Brown the Sausage: Begin by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground Italian sausage, seasoning it with a pinch of salt and pepper. Allow the sausage to sear undisturbed for a few minutes to develop a deep, golden crust. Then, use a wooden spoon to break it up and continue cooking until it’s thoroughly browned and most of the liquid has absorbed. This browning step is crucial for flavor development – don’t rush it! Once cooked, use a slotted spoon to transfer the sausage to a paper towel-lined plate, leaving any rendered fat in the pot.
2. Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the pot with the sausage drippings. Stir in the finely diced yellow onions and sauté for 2–3 minutes until they begin to soften and become translucent. Next, add the diced red and green bell peppers and cook for another 3–5 minutes, stirring occasionally, until they are tender-crisp.
3. Infuse with Garlic and Spices: Stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn it! Immediately follow with the dried thyme, oregano, and Italian seasoning, stirring well to coat the vegetables and release their aromatic oils.
4. Build the Soup Base: Pour in the canned diced tomatoes (including their juices), the marinara sauce, and the beef broth. Crumble the beef bouillon cube directly into the pot and stir everything together. Return the browned sausage to the pot, ensuring it’s well distributed.
5. Simmer to Perfection: Bring the soup mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20–25 minutes. This simmering time allows all the flavors to meld beautifully and the vegetables to become perfectly tender. Remember to stir occasionally to prevent anything from sticking to the bottom.
6. Prepare the Rice: While the soup is simmering, cook your rice according to the package instructions. If using microwaveable rice packets, simply heat them up as directed.
7. Final Seasoning and Serve: Taste the soup and adjust the seasoning as needed, adding more salt and pepper to your preference. I typically find myself adding about 1/4 to 1/2 teaspoon of each. Serve the Stuffed Pepper Soup warm, either with the cooked rice mixed directly into individual bowls or served on the side. Garnish with fresh parsley and a sprinkle of your favorite cheese, if desired, for an extra touch of flavor and elegance.

Frequently Asked Questions (FAQs)

Here are some common questions about making Stuffed Pepper Soup:

• Can I make this soup vegetarian? Yes! To make a delicious vegetarian version, simply omit the Italian sausage and beef broth. Instead, use a plant-based ground “meat” substitute and vegetable broth. You might want to add some smoked paprika for a deeper flavor.
• What if my soup tastes too acidic? Canned tomatoes and marinara can sometimes be quite acidic. If your soup tastes a bit too sour, a pinch (about 1/2 teaspoon) of sugar can help balance the flavors beautifully without making it sweet.
• Can I use fresh herbs instead of dried? Absolutely! If using fresh herbs, you’ll need to use more than dried. A good rule of thumb is to use three times the amount of fresh herbs as dried. For example, instead of 1/4 teaspoon dried thyme, use 3/4 teaspoon fresh thyme, finely chopped.
• How can I thicken the soup if it’s too thin? If you prefer a thicker soup, you have a few options:
  • Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup and cook for a few minutes until it thickens.
  • Alternatively, mash a portion of the cooked bell peppers or tomatoes against the side of the pot with your spoon, or remove about 1/2 cup of the soup, blend it, and return it to the pot.
• What’s the best type of rice for this soup? White rice, especially quick-cooking varieties like Minute Rice, works well for its tender texture and quick preparation. However, brown rice, wild rice, or even small pasta shapes like orzo can also be used for variation. Remember to cook them separately and add to individual bowls.

Print Recipe

Stuffed Pepper Soup Recipe

By
Chelsea Lords

This easy Stuffed Pepper Soup recipe captures all the classic flavors you love – savory meat, tender rice, and perfectly seasoned bell peppers – all simmered in one comforting, hearty bowl. It’s the ideal weeknight dinner!

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Servings:
6 servings

Video Tutorial

A step-by-step video demonstration of this Stuffed Pepper Soup recipe will be available here soon to guide you through the cooking process!

Equipment

• Large pot (5.5-quart or similar)

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound ground Italian sausage (use mild or hot, as preferred)
• 1 small yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tablespoon minced garlic
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2 (14.5-ounce) cans diced tomatoes (fire-roasted recommended for extra flavor)
• 2 cups Rao’s marinara sauce or 1 (15-ounce) can tomato sauce (see Note 1)
• 2 cups beef broth
• 1 large beef bouillon cube (see Note 2)
• 1 tablespoon Worcestershire sauce
• 1 cup cooked rice (see Note 3)
• Fresh parsley, chopped (optional, for garnish)
• Parmesan cheese, sharp Cheddar, or mozzarella (optional, for serving)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground Italian sausage, season with a pinch of salt and pepper, and allow it to sear for a few minutes. Use a wooden spoon to break it up and cook until deeply golden brown, letting most of the liquid absorb. This crucial step develops maximum flavor. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate, leaving the flavorful drippings in the pot.
2. Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced yellow onions and sauté for 2–3 minutes until they start to soften. Add the diced red and green bell peppers and continue to cook for another 3–5 minutes until they are tender-crisp. Stir in the minced garlic and cook for just 30 seconds until fragrant. Then, mix in the dried thyme, oregano, and Italian seasoning, stirring constantly to release their aromas.
3. Pour in the diced tomatoes (with their juices), marinara sauce, beef broth, and Worcestershire sauce. Crumble the beef bouillon cube into the pot and stir everything to combine. Return the browned sausage to the pot, ensuring it is well distributed throughout the soup.
4. Bring the soup mixture to a boil, then immediately reduce the heat to low. Cover the pot and let the soup simmer gently for 20–25 minutes, stirring occasionally. This simmering time allows all the ingredients to marry and develop a rich, complex flavor profile.
5. While the soup simmers, cook the rice according to its package instructions. If using microwaveable rice cups, prepare them as directed.
6. Once the soup has finished simmering, taste and adjust the seasoning as needed. I typically add an additional 1/4–1/2 teaspoon of salt and pepper to enhance the flavors. Serve the Stuffed Pepper Soup warm, either by mixing the cooked rice directly into the pot, or by serving a scoop of rice in each individual bowl. Garnish with fresh chopped parsley and a sprinkle of your favorite cheese (Parmesan, sharp Cheddar, or mozzarella), if desired.

Recipe Notes

Note 1: Marinara Quality: The quality of your tomatoes and marinara sauce significantly impacts the soup’s flavor. Using a premium marinara like Rao’s adds incredible depth. If you find the soup tastes too sour or acidic after simmering, a small pinch of sugar (about 1/2 teaspoon) can help balance the acidity without making it sweet.

Note 2: Beef Bouillon Options: I recommend using one large beef bouillon cube for concentrated flavor. Alternatively, you can use 2 teaspoons of granulated beef bouillon powder.

Note 3: Rice Preparation: For a super quick shortcut, two microwaveable rice packets work perfectly. Otherwise, simply cook 1 cup of dry white rice according to your package instructions.

Storage & Freezing: This soup freezes exceptionally well if you omit the rice. Let it cool completely before transferring to freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding extra beef broth or water if needed to thin it out. Leftovers with rice can be refrigerated for 3-4 days.

Nutrition Information

(Approximate values per serving)

• Serving Size: 1 serving
• Calories: 330 kcal
• Carbohydrates: 39g
• Protein: 22g
• Fat: 9g
• Saturated Fat: 3g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 1g
• Cholesterol: 47mg
• Sodium: 1335mg
• Potassium: 728mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 1486IU
• Vitamin C: 49mg
• Calcium: 87mg
• Iron: 4mg

Nutrition information is automatically calculated and should only be used as an approximation.