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Peppers and Orzo Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/peppers-and-orzo-soup-recipe/