Peppers and Orzo Soup Recipe

Introduction

This Peppers and Orzo Soup is a comforting and flavorful dish that combines savory Italian sausage, tender pasta, and a creamy cheesy broth. Perfect for cozy dinners, it’s easy to prepare and packed with vibrant peppers for a delicious twist.

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, and dicing them. Reserve a few slices of banana peppers for garnish if desired. Finely chop the onion and set aside.
2. Step 2: In a large stockpot, spray with nonstick spray or add a little oil. Cook the ground mild Italian sausage over medium heat, breaking it up with a spoon until no longer pink. Remove the cooked sausage and set aside.
3. Step 3: In the same pot, melt butter with olive oil over medium heat. Add the chopped onion, diced banana and green peppers, and minced garlic. Sauté for about 5 minutes until vegetables soften and onion becomes translucent.
4. Step 4: Return the cooked sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk. Bring to a boil while stirring. Add Parmesan cheese, cubed cream cheese, salt, black pepper, dried basil, oregano, and thyme. Stir until cheeses melt and the mixture is smooth.
5. Step 5: Reduce heat to medium, cover the pot, and simmer the soup for 25 minutes, stirring occasionally to prevent sticking.
6. Step 6: Add the uncooked orzo pasta to the simmering soup. Stir constantly for about 10 minutes until the orzo is tender and the soup is creamy. Garnish with reserved pepper slices if desired and serve warm.

Tips & Variations

• Use both butter and olive oil to sauté vegetables for a richer flavor and to prevent burning.
• Substitute turkey sausage for a leaner option without sacrificing flavor.
• For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
• Adding a pinch of crushed red pepper flakes can give the soup a pleasant mild heat.

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 to prevent the cheese from separating. You may need to add a splash of broth or milk to restore creaminess when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Use about three times the amount of fresh herbs compared to dried to maintain balanced flavors.

Is orzo necessary in this soup?

Orzo adds a wonderful texture and heartiness, but you can substitute it with other small pasta like ditalini or even rice if preferred.

Peppers and Orzo Soup Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

Peppers and Orzo Soup is a creamy, hearty dish combining the savory flavors of ground mild Italian sausage, tender banana and green peppers, and perfectly cooked orzo pasta in a rich broth made with chicken stock, evaporated milk, cream cheese, and Parmesan. This comforting soup is enhanced with aromatic herbs and spices, making it a satisfying meal ideal for cooler days.

• Author: Kai
• 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

• 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)

Pasta

• 1 cup uncooked orzo pasta (Barilla recommended)

Instructions

1. Prepare the Peppers and Onion: Cut off the tops of the banana and green peppers, remove seeds, then dice both, reserving a few slices from the banana peppers for garnish. Finely chop the onion and set aside. Having the vegetables prepped ahead streamlines the cooking process.
2. Brown the Sausage: Spray a large stockpot with nonstick spray or lightly oil it. If the sausage isn’t already broken up, chop into small pieces. Cook over medium heat, breaking up with a spoon, until no pink remains. Remove cooked sausage and set aside.
3. Sauté the Vegetables: In the same pot, melt butter with olive oil over medium heat. Add the chopped onion, diced banana peppers, green pepper, and minced garlic. Sauté about 5 minutes, stirring often, until vegetables soften and onion turns translucent, ensuring enhanced flavor without burning.
4. Build the Soup Base: Return the cooked sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk, then increase heat to bring mixture to a boil while stirring. Add Parmesan cheese, cream cheese cubes, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until cheeses melt fully and soup base is smooth.
5. Simmer the Soup: Reduce heat to medium, cover, and let simmer for 25 minutes, stirring occasionally to prevent sticking and to meld flavors as the soup thickens.
6. Cook the Orzo and Finish the Soup: Add the uncooked orzo pasta to the simmering soup and stir constantly for about 10 minutes until orzo is tender and absorbs some broth flavor, resulting in a creamy, hearty texture. Garnish with reserved pepper slices for color and extra flavor if desired before serving.

Notes

• For best flavor, use fresh banana and green peppers and remove seeds before cooking.
• Room temperature cream cheese ensures easier melting and a smoother texture in the soup.
• Stirring the orzo constantly prevents it from sticking and ensures even cooking.
• Garnishing with reserved pepper slices adds a delightful burst of color and flavor.
• This soup can be made a day ahead; flavors deepen after resting.
• Adjust salt to taste, especially if using a low-sodium chicken broth.

Keywords: Peppers and Orzo Soup, Italian sausage soup, creamy pepper soup, orzo pasta soup, comforting winter soup