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Stuffed Pepper Soup

Prep Time 10 mins
Total Time 38 mins
Servings 8 servings

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This Stuffed Pepper Soup is a flavorful, healthy soup recipe that’s loaded with Italian sausage (for even more flavor!), peppers, rice and tomatoes. Stove top or slow cooker versions.

stuffed pepper soup in large grey dutch oven with scoop being pulled out

Soup season!

And here we are celebrating with yet another new soup recipe, because who can have too many soup options for these long and dreary winters? (I know we’re not technically there yet, but it sure feels like it sometimes!)

Some of my favorite soups from this year? This Crockpot Potato Soup, this hearty Beef and Barley Soup, and this Cheeseburger Soup — a family favorite!

I love this Stuffed Pepper Soup because it is so incredibly flavorful, and yet it doesn’t have a lot for ingredients.

Although most of my ingredients here you see in any Stuffed Pepper Soup, there’s one swap I made that I think makes all the difference: substituting regular ground beef with mild Italian sausage.

Friends, just do it.

stuffed pepper soup in white bowls with blue rim overhead

I love ground beef and we use it a lot for easy meals because it’s so versatile, but in a soup recipe like this one?

You want those Italian herbs and spices.

Italian sausage packs such an awesome punch of flavor, that we can reduce the other ingredients we throw in because you just won’t miss them.

This Stuffed Pepper Soup is easy to make (and I’ve included crockpot instructions down below!), healthy, and ticks all my boxes for a well-rounded meal:

  • protein
  • grains
  • veggies
  • a ton of flavor

How to make Stuffed Pepper Soup:

  1. Brown your Italian sausage in a large soup pot or dutch oven.
  2. Add onions and peppers and saute several minutes, until slightly softened.
  3. Add your herbs and spices — dried herbs can lose their punch after sitting a long time in your pantry. By adding them to a hot dry pot, it wakes up their flavor!
  4. Dump in everything else and simmer away — there are lots of Stuffed Pepper Soup recipes that call for cooked rice, but you will not see me calling for an extra, totally unnecessary pot. If you prefer to cook your rice separately, you go right ahead (although you’ll likely want to reduce the broth by 1-1.5 cups)
  5. Give it some cheesy love and a sprinkling of fresh parsley.
stuffed pepper soup in white bowl close up with shredded cheese

Variations on this Stuffed Pepper Soup:

  • If you don’t have Italian sausage, you can easily substitute for lean ground beef or ground turkey, but you will likely want to also bump up the seasonings — feel free to give the soup a taste after cooking and adjust as necessary.
  • To lighten it up a bit, you can opt for Italian turkey sausage instead of pork
  • You can add in a bunch more veggies if you prefer! I wanted to keep my Stuffed Pepper Soup on the traditional side, but just like there are a thousand different ways to make stuffed peppers, there are a thousand different ways to make this soup. Mushrooms and spinach would be the first two I’d add in if I wanted to mix things up!
  • Use cauliflower rice for a lower carb option.
stuffed pepper soup close up overhead with shredded cheese and parsley garnish

How to make Stuffed Pepper Soup in the slow cooker:

  1. Brown your Italian sausage or ground beef.
  2. Throw everybody except the cheese in the pot and let it simmer until the veggies and rice are tender — roughly 5-6 hours. (If you only have Instant Rice on hand, be sure to add it just for the last 10-15 minutes or so)
  3. Top with cheese and extra garnishes as you desire and serve

More healthy soups you’ll love:

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Stuffed Pepper Soup

5 from 2 votes
This Stuffed Pepper Soup is a flavorful, healthy soup recipe that's loaded with Italian sausage (for even more flavor!), peppers, rice and tomatoes. Stove top or slow cooker versions.
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Cuisine American
Course Main Course, Soup
Servings 8 servings
Calories 345cal

Ingredients

  • 1 lb Italian sausage casings removed, spicy or mild
  • 1 medium onion finely diced
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika *optional – for extra kick
  • 1/4 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 798 ml canned diced tomatoes, no salt added (28oz)
  • 1 1/2 cups tomato sauce
  • 1 cup dry long grain brown rice
  • shredded mozzarella cheese for serving

Instructions

  • In a large (around 5 quarts) dutch oven or soup pot, brown Italian sausage over medium-high heat, stirring often to crumble, about 3-4 minutes.
  • Add onion and peppers, and cook over medium-high heat until softened, about 4-5 minutes.
  • Stir in garlic, salt, oregano, paprika (if using) and pepper and cook 1 minute.
  • Add broth, tomatoes, tomato sauce and rice and stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes, until rice is cooked through, stirring occasionally.
  • Serve with mozzarella and fresh parsley as desired.

Nutrition Information

Calories: 345cal | Carbohydrates: 30g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 1128mg | Potassium: 721mg | Fiber: 3g | Sugar: 6g | Vitamin A: 867IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 3mg
Keywords healthy soup, stuffed pepper soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Katie says

    This looks amazing. If cooking in 8 qt instant pot, what cook times would you suggest? TIA! Your recipes are my fav!

  2. Lauren says

    I have regular ground sausage on hand not Italian. Would it taste as good using a different flavored sausage.

    • Ashley Fehr says

      I actually have never cooked with frozen cauliflower rice, so I can’t say exactly though I would probably add it in a few minutes before serving as it should cook fairly quickly, right?

  3. Mary Jo Reynolds says

    This became my new favorite earlier this fall after the 1st time I made it. OMG…wonderful. I haven’t added paprika (don’t have it in the pantry & rarely use it). Long grain white rice because that’s what I always gave on hand. Today I used beef broth. So quick, easy, & freezes well. Thank You!!!!!

  4. Silvia says

    Making this soup today and it smells great. I was wondering though about the rice. Do I want some bite in the rice or do I want it to be soft as if I made it separately on the stove top? I made the chicken rice soup but I think for that one I cooked the rice too long because the soup was very thick. Still tasted good but I want to get it near perfect. My extra veggie I added was celery so we will see how that tastes! Thanks for sharing your recipes!

    • Ashley Fehr says

      Hi Silvia! You can cook it as long as you like! It really depends on your preference. The soup is thick (as you can see in the video), but if you want a thinner soup, just add additional broth or other liquid. I hope you enjoy it!

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