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.
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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!)
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.
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:
- a ton of flavor
- Brown your Italian sausage in a large soup pot or dutch oven.
- Add onions and peppers and saute several minutes, until slightly softened.
- 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!
- 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)
- Give it some cheesy love and a sprinkling of fresh parsley.
- 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.
- Brown your Italian sausage or ground beef.
- 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)
- Top with cheese and extra garnishes as you desire and serve
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- 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
- 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.
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