This Stuffed Pepper Soup Recipe takes classic stuffed peppers and turns them into a rich, hearty, and comforting meal the whole family will love!
author’s note
Your Favorite Comfort Food, Soup-ified!
Lasagna soup is all over the internet, and it got me thinking, what other favorite dinners could be turned into soup?
Then it hit me. Stuffed Pepper Soup! I took my go-to stuffed peppers recipe, kept tweaking, and let me tell you… this one’s a game-changer.
Dare I say, this might be one of the best soups ever? My family can’t get enough, and I’m completely obsessed! If you love stuffed peppers, you have to try this—pure comfort in every bite.
Quick Tip
For a low-carb stuffed pepper soup, swap rice for cauliflower rice. Add an extra 1/2 cup of broth since cauli-rice absorbs more liquid. It cooks perfectly as the soup simmers!
Here’s What You Need:
| Ingredient | Tips and Swaps |
|---|---|
| Bell Peppers | I use one red and one green, but any color works. |
| Italian Sausage | Mild or spicy both work. If your family prefers mild, add red pepper flakes to individual bowls. |
| Marinara Sauce & Diced Tomatoes | Rao’s is my favorite marinara and I love fire-roasted tomatoes in this |
| Beef Broth | A good broth matters here. Use low-sodium so you can control the salt. |
| Worcestershire Sauce | This deepens the savory flavor and makes the soup taste richer. |
| Rice | Cooked rice works best. I use microwave rice for a fast shortcut. |
How To Make Stuffed Pepper Soup Recipe
- Brown the sausage in olive oil until deeply golden, then remove and set aside.
- Sauté the onion and peppers until softened, then stir in the garlic and seasonings.
- Add tomatoes, marinara, broth, Worcestershire, and bouillon, then return the sausage to the pot.
- Bring to a boil, then reduce heat and simmer until the flavors meld together.
- Stir in cooked rice or serve it on the side.
- Finish with fresh parsley and cheese, if you like.
Storage
Can You Freeze This Stuffed Pepper Soup Recipe?
Yes. Leave out the rice and this soup freezes great. Let it cool fully, transfer to freezer safe containers, label, and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of beef broth if needed.
What To Serve With Stuffed Pepper Soup:
Appetizers
French Bread Recipe
Sandwiches
Grilled Cheese Sandwich Recipe
Salads
Caesar Salad Recipe
Salads
Winter Fruit Salad
Stuffed Pepper Soup Recipe
Video
Equipment
- Large pot 5.5-quart
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground Italian sausage use mild or hot if preferred
- 1 small yellow onion diced (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 pepper
- 2 (14.5-ounce) cans diced tomatoes I like fire-roasted
- 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 optional
- Parmesan cheese or sharp Cheddar or mozzarella, optional, for serving
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage, season with a pinch of salt and pepper, and let it sear. Use a wooden spoon to break it up and cook until deeply golden, allowing most of the liquid to absorb. Don’t rush this step—the longer it sautés, the more flavorful the sausage will be. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving the grease in the pot.
- Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onions and sauté for 2–3 minutes. Add the diced peppers and cook for another 3–5 minutes until softened. Stir in the garlic and cook for 30 seconds, then mix in the thyme, oregano, and Italian seasoning.
- Pour in diced tomatoes (with juices), marinara, beef broth, Worcestershire sauce, and crumble in the bouillon cube. Return sausage to the pot and stir.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.
- While the soup simmers, cook the rice according to package instructions.
- Taste and adjust salt and pepper (I typically add 1/4–1/2 teaspoon each). Serve warm with rice on the side or mix directly into the soup. Garnish with parsley and cheese, if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
Make this Stuffed Pepper Soup recipe your own:
- Crockpot Version: Try making this crockpot stuffed pepper soup recipe.
- Add Spice: Use spicy Italian sausage. Add 1 teaspoon of paprika and some red pepper flakes for more heat.
- Different Meat: Try ground turkey or lean ground beef to make it lighter. Add more seasoning if needed.
- Rice Options: Use brown rice, quinoa, or cauliflower rice instead of white rice to change it up.
I made this. It was good but not great. It reminds me of the base for shrimp creole. My boyfriend liked it more than me and he’s a picky eater. It just didn’t do much for me though.
Hmm. Did you change the recipe at all? I’m surprised to hear it sounded like the base for shrimp creole!
This was a great recipe! Really enjoyed the parsley and mozzarella garnish as well.
Next time I was wondering about 1/2 Italian sausage and 1/2 ground beef.
Sounds delicious! Thanks Victoria!
Yum! Delicious and hearty. I love this soup with a good crusty loaf of bread and fresh butter…and some cheese. Always cheese.
My whole family loved this soup! It’s perfect on a snowy day, after playing outside!
This soup looks very comforting and delicious! I can’t wait to try it.
Thanks!