Savory Orzo Stuffed Banana Peppers Soup Recipe
This Savory Orzo Stuffed Banana Peppers Soup is a comforting, creamy dish packed with Italian sausage, tangy banana peppers, and tender orzo pasta. The soup features a rich broth made with chicken stock, evaporated milk, and a blend of cheeses, seasoned with aromatic herbs. It’s a delightful recipe that combines hearty textures and vibrant flavors, perfect for a satisfying meal any time of the year.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
For the Soup Base:
- 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)
- 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 (plus reserved slices for garnish)
For the Pasta:
- 1 cup uncooked orzo pasta (Barilla Orzo recommended)
Instructions
- Prepare the Peppers and Onion: Cut the tops off the banana peppers and green pepper, then 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. Preparing these vegetables ahead will streamline the cooking process.
- Brown the Sausage: In a large stockpot, spray with nonstick spray or add a little oil. Chop the Italian sausage into small pieces if needed. Cook over medium heat, breaking up the meat with a spoon until no longer pink. Remove sausage and set aside.
- Sauté the Vegetables: In the same pot, melt butter with olive oil over medium heat. Add the chopped onion, diced banana peppers, diced green pepper, and minced garlic. Sauté for about 5 minutes, stirring often, until vegetables soften and onions turn translucent. This combination of butter and olive oil enriches the flavor and prevents burning.
- Build the Soup Base: Return cooked sausage to the pot with the vegetables. Pour in chicken broth and evaporated milk, and bring to a boil. Once boiling, add Parmesan cheese, cubed cream cheese, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until cheeses melt and the mixture is smooth and creamy.
- Simmer the Soup: Reduce heat to medium, cover the pot, and let the soup simmer for 25 minutes. Stir occasionally to prevent sticking and to allow flavors to meld while thickening the soup.
- Cook the Orzo and Finish the Soup: Add uncooked orzo pasta to the simmering soup. Stir constantly for about 10 minutes until orzo is tender and has absorbed the broth’s flavors. The soup should be creamy and hearty. Garnish with reserved pepper slices before serving for an extra burst of color and taste.
Notes
- Using both butter and olive oil for sautéing gives vegetables a richer flavor and prevents burning.
- Reserve some slices of banana peppers for garnish to add color and fresh flavor to each serving.
- For a vegetarian version, substitute sausage with plant-based meat and use vegetable broth.
- Orzo cooks quickly; keep stirring to prevent it from sticking at the bottom of the pot.
- If you prefer a thicker soup, reduce simmering liquid slightly before adding orzo.
Keywords: savory soup, orzo soup, stuffed banana peppers, Italian sausage soup, creamy soup recipe, hearty soup, one pot soup
