Savory Orzo Stuffed Banana Peppers Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
