Crockpot Stuffed Pepper Soup
Crockpot Stuffed Pepper Soup is a hearty, flavor-packed meal with tender sausage, sweet peppers, and rich tomato broth that slow cooks into the ultimate cozy bowl of comfort.
Servings: 8 servings
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
Add Later
- 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.
Video
Notes
Note 1: I don’t think any marinara compares to Rao’s in this soup! If using another brand, you may need a little extra salt, pepper, or a pinch of sugar to balance acidity.
Note 2: Cook 1/2 cup uncooked rice to yield about 1 1/2 cups cooked rice, or use 3–4 of the packets of minute rice (microwave, then add to soup or individual bowls).
Storage: Store cooled soup in an airtight container for up to 4 days. Keep rice separate if possible. Freeze soup (without rice) for up to 3 months. Thaw in the fridge before reheating. To reheat, warm on the stove over medium heat, adding a splash of broth or water if thickened. Stir in fresh rice before serving.