Crockpot Stuffed Pepper Soup brings tender sausage and sweet peppers together in a savory tomato base for an easy weeknight dinner everyone loves.
Author’s Notes
The Night Soup Won Out Waffles!
These unstuffed pepper bowls have been a reader favorite for years. They’re also one of my go-to meal prep options since my whole family loves them, and they’re quick, easy, and packed with protein.
Lately, I’ve been on a serious soup kick (I think I eat it every day at this point, haha!) so I decided to take that favorite recipe and turn it into a slow cooker soup version.
When dinner rolled around one night, I had waffle batter in the fridge (did you know waffle batter actually gets even better after chilling?! Perfect for a make-ahead breakfast) and some leftovers of a test batch of this soup. I told everyone to pick what they wanted, and of course, they all said waffles. No surprise there, especially when they’re covered in this syrup. It’s basically dessert.
But before I made the waffles, I had everyone try a spoonful of the soup for feedback. Well, we never got to the waffles. Everyone was so obsessed with the soup that it became dinner instead. Even my pickiest son, who told me it didn’t look good, later said, “Okay, that’s some really good soup, Mom.”
So if this Crockpot Stuffed Pepper Soup beats out caramel syrup-covered waffles in my house, you know it’s really good.
Crockpot Stuffed Pepper Soup Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Italian sausage, olive oil, salt, and pepper | Use high-quality sausage for the best flavor. Brown it well to build depth in the soup. |
| Onion, bell peppers, and garlic | Dice everything evenly so the veggies cook at the same rate and blend nicely into the soup. |
| Tomato paste, diced tomatoes, and marinara sauce | Rao’s marinara adds rich flavor without needing extra seasonings. Fire-roasted tomatoes deepen the flavor. |
| Seasonings | Adjust to taste near the end of cooking since flavors intensify as the soup simmers. |
| Rice, cheese, and parsley | Add the rice directly to the soup if you’ll be serving it that night; otherwise, keep it separate and spoon it into individual bowls. Finish with fresh parsley and shredded cheese for a rich, hearty touch. |
How To Make Crockpot Stuffed Pepper Soup
- Brown Sausage: Cook onion and sausage in olive oil until deeply browned, then remove.
- Slow Cook: Transfer everything to the Crockpot and cook on low or high until tender.
- Finish & Serve: Add rice, season to taste, and top with cheese and parsley.
Quick Tip
Add as much or as little rice as you like to this Crockpot Stuffed Pepper Soup. For us, the sweet spot is about 1-1/2 cups of cooked rice in the finished soup.
- 1/2 cup uncooked rice → about 1-1/2 cups cooked
- 1 cup uncooked rice → about 3 cups cooked
More Crockpot Favorites:
Crockpot Stuffed Pepper Soup
Video
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1-1/2 cups finely diced yellow onion 1 large onion
- 1 pound italian sausage
- Salt and pepper
- 2 bell peppers diced (I use 1 red, 1 green)
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 teaspoons beef bouillon powder divided
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 (24-ounce) container Rao’s marinara (2-1/4 cups), see note 1
- 2 cups water
- 1/2 cup uncooked white rice (rice is added later), see note 2
- 1/4 cup freshly chopped Italian parsley optional
- freshly shredded sharp Cheddar cheese optional, for topping
Instructions
- Heat 2 tbsp oil in a large pot over medium-high heat. Add the onion and sauté for about 3 min, until lightly golden. Push the onions to the edges of the pan, add the remaining 1 tbsp of oil and sausage. Season with a small pinch of salt & pepper, then cook until deeply browned, breaking it apart as it cooks, and letting most of the grease reabsorb into the meat for maximum flavor. Once well browned, add the tomato paste, 1 tsp of bouillon, and garlic. Stir for 1 minute, until fragrant, then transfer everything to the Crockpot.
- Add all remaining ingredients up until “Add Later” (including the remaining 2 teaspoons of bouillon) to the Crockpot and stir. Cover and cook on high for 3–5 hours or low for 6–8 hours, until the vegetables are tender.
- While the soup cooks, prepare the rice according to package directions (see Note 2).
- Taste and adjust salt and pepper. Stir in parsley. Mix rice directly into the soup if serving right away, or spoon rice into individual bowls and ladle soup over the top. Add cheese before serving, if desired.
Recipe Notes
Shortcuts
If I don’t have a batch of meal-prepped white rice, I use minute rice cups instead. It’s quick, easy, and doesn’t require another pot. I usually use 3 to 4 of the individual cups and keep the rice separate from the soup so it doesn’t bloat as it sits.
What to Serve with Crockpot Stuffed Pepper Soup
- Garlic Bread: Perfect for dipping into the rich broth.
- Soft Dinner Rolls: Warm and buttery, great alongside a hearty bowl.
- Caesar Salad: This is my favorite side salad for this soup!
- Cornbread: Slightly sweet and soft, it pairs perfectly with the savory soup.
- Baked Potatoes: Hearty, filling, and a great match for stuffed pepper flavors.
Storage
- Fridge: Store cooled soup in an airtight container for up to 4 days. Keep rice separate to prevent it from soaking up liquid.
- Freezer: Freeze the soup (without rice) for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Warm on the stove until hot, adding a splash of broth or water if it’s too thick. Stir in fresh rice before serving.
