Savory Orzo Stuffed Banana Peppers Soup Recipe

Introduction

This Savory Orzo Stuffed Banana Peppers Soup combines hearty Italian sausage, creamy cheeses, and tender orzo pasta in a flavorful broth full of diced banana peppers. It’s a comforting and unique soup that’s perfect for cozy dinners any time of year.

Ingredients

• 1 heaping tsp minced garlic
• 4 cups chicken broth
• 1 tsp dried oregano
• 3/4 cup evaporated milk
• 1/2 tsp dried thyme
• 1/2 cup chopped green pepper
• 2 tbsp butter
• 1 medium onion, finely chopped
• 1 tsp dried basil
• 1 lb ground mild Italian sausage
• 3/4 tsp salt (Morton’s Coarse Kosher Salt recommended)
• 1 tbsp olive oil
• 1 1/2 cups shredded Parmesan cheese
• 8 oz cream cheese (room temperature)
• 1/2 tsp ground black pepper
• 2 cups diced banana peppers
• 1 cup uncooked orzo pasta

Instructions

1. Step 1: Prepare the peppers and onion by cutting the tops off the banana peppers and green pepper, removing the seeds, then dicing them. Reserve a few slices from the peppers for garnish. Finely chop the onion and set all aside.
2. Step 2: In a large stockpot, cook the ground mild Italian sausage over medium heat, breaking it up with a spoon until no longer pink. Remove the cooked sausage from the pot and set aside.
3. Step 3: In the same pot, melt the butter with olive oil over medium heat. Add the onion, diced banana peppers, diced green pepper, and minced garlic. Sauté for about 5 minutes, stirring often, until vegetables soften and the onion becomes translucent.
4. Step 4: Return the cooked sausage to the pot with the sautéed vegetables. Pour in the chicken broth and evaporated milk, then increase heat to bring to a boil, stirring to combine. Add Parmesan cheese, cream cheese cubes, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until the cheeses melt and the mixture is smooth.
5. Step 5: Reduce heat to medium, cover, and simmer the soup for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
6. Step 6: Add the uncooked orzo pasta to the simmered soup. Stir constantly for about 10 minutes, until the orzo is tender and has absorbed flavors. Serve hot, garnished with reserved pepper slices for extra color and flavor.

Tips & Variations

• For a vegetarian version, substitute Italian sausage with sautéed mushrooms or plant-based sausage.
• Use low-fat cream cheese and Parmesan for a lighter soup while maintaining creaminess.
• If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.
• Reserving some banana pepper slices for garnish adds a fresh, tangy crunch at serving.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when cooled, add a little chicken broth or water while reheating to reach the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells work well. Just remember to adjust the cooking time according to the pasta’s package instructions.

Is it possible to make this soup dairy-free?

To make it dairy-free, use plant-based cream cheese and Parmesan alternatives and substitute evaporated milk with coconut milk or another non-dairy milk. Keep in mind this will alter the flavor slightly but still yield a delicious soup.

Savory Orzo Stuffed Banana Peppers Soup Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This savory and creamy soup features a harmonious blend of ground Italian sausage, diced banana peppers, sautéed vegetables, and tender orzo pasta in a flavorful broth enriched with Parmesan and cream cheese for a comforting meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base Ingredients

• 1 heaping tsp minced garlic
• 4 cups chicken broth
• 1 tsp dried oregano
• 3/4 cup evaporated milk
• 1/2 tsp dried thyme
• 1/2 cup chopped green pepper
• 2 tbsp butter
• 1 medium onion, finely chopped
• 1 tsp dried basil
• 1 lb ground mild Italian sausage
• 3/4 tsp salt (Morton’s Coarse Kosher Salt recommended)
• 1 tbsp olive oil
• 1 1/2 cups shredded Parmesan cheese
• 8 oz cream cheese (room temperature)
• 1/2 tsp ground black pepper
• 2 cups diced banana peppers

Orzo Pasta

• 1 cup uncooked orzo pasta (Barilla Orzo recommended)

Peppers and Onion (for preparation)

• 2 cups diced banana peppers
• 1/2 cup chopped green pepper
• 1 medium onion, finely chopped

Instructions

1. Prepare the Peppers and Onion: Cut the tops off the banana peppers and green pepper and remove the seeds. Dice the banana peppers and green pepper, reserving a few slices for garnish if desired. Finely chop the onion and set aside. Having these vegetables prepped ahead ensures a smooth cooking process.
2. Brown the Sausage: Spray a large stockpot with nonstick spray or lightly oil it. If the Italian sausage is not already broken up, chop into small pieces. Cook the sausage over medium heat, breaking it apart with a spoon until no longer pink. Remove and set aside.
3. Sauté the Vegetables: In the same pot, melt butter and olive oil over medium heat. Add the finely chopped onion, diced banana peppers, diced green pepper, and minced garlic. Sauté for about 5 minutes, stirring often until the vegetables soften and the onion becomes translucent. The combination of butter and olive oil enriches flavor and prevents burning.
4. Build the Soup Base: Return the cooked sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk. Increase heat and bring to a boil while stirring. Once boiling, add Parmesan cheese, cream cheese cubes, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until cheeses melt and the mixture is smooth.
5. Simmer the Soup: Reduce heat to medium, cover the pot, and let the soup simmer for 25 minutes, stirring occasionally to prevent sticking. This allows flavors to meld and thickens the soup.
6. Cook the Orzo and Finish the Soup: Add uncooked orzo pasta to the simmered soup. Stir constantly for about 10 minutes or until orzo is tender and has absorbed some broth flavors. The result is a creamy, hearty soup. Garnish bowls with reserved banana pepper slices for color and extra flavor if desired.

Notes

• For best results, use room temperature cream cheese to ensure easy melting.
• Reserve some banana pepper slices before dicing to use as garnish for a pop of color and flavor.
• Stir the soup regularly during simmering and cooking the orzo to prevent sticking and burning on the pot bottom.
• Adjust salt and pepper to taste, especially if using low sodium broth.
• This soup can be made spicier by using hot Italian sausage or adding hotter banana peppers.

Keywords: savory soup, orzo pasta soup, banana peppers, Italian sausage soup, creamy soup, easy stovetop soup