Stuffed Pepper Soup Recipe

5 from 3 votes

This Stuffed Pepper Soup Recipe packs all the classic stuffed pepper flavors: savory meat, tender rice, and seasoned veggies, all in one hearty, comforting bowl!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Soup

Cuisine: American

Keyword: Stuffed Pepper Soup, stuffed pepper soup recipe

Servings: servings

Author: Chelsea Lords

Cost: $15.73

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

US - Metric

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.

Video

Notes

Note 1: High-quality tomatoes make a big difference! Rao’s marinara adds incredible depth. If the soup tastes too sour (acidic tomatoes), add a pinch of sugar.

Note 2: I use one of these bouillon cubes, but 2 teaspoons of beef bouillon powder also works.

Note 3: For a quick shortcut, use two microwaveable rice packets. Otherwise, cook 1 cup of rice according to package instructions.

Storage: This soup freezes well without the rice. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding extra beef broth if needed.

Nutrition