Savory Orzo Stuffed Banana Peppers Soup Recipe

Introduction

Savor a warm bowl of Savory Orzo Stuffed Banana Peppers Soup, a comforting blend of creamy cheese, tender sausage, and vibrant banana peppers. This hearty soup combines classic Italian flavors with the comforting texture of orzo pasta, perfect for cozy dinners any time of year.

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, plus reserved slices for garnish
• 1 cup uncooked orzo pasta

Instructions

1. Step 1: Prepare the peppers and onion by cutting off the tops, removing seeds, and dicing the banana peppers and green pepper. Finely chop the onion and set all aside. Reserve a few banana pepper slices for garnish if desired.
2. Step 2: Brown the sausage in a large stockpot sprayed with nonstick spray or a little oil. Break the sausage into small pieces and cook over medium heat until no longer pink. Remove the sausage and set aside.
3. Step 3: In the same pot, melt butter with olive oil over medium heat. Add the onion, diced banana peppers, diced green pepper, and minced garlic. Sauté for about 5 minutes until vegetables soften and onions turn translucent.
4. Step 4: Return the cooked sausage to the pot with the vegetables. Pour in chicken broth and evaporated milk, then bring to a boil. Stir in Parmesan cheese, cream cheese cubes, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until the cheeses melt and mixture is smooth.
5. Step 5: Reduce heat to medium, cover, and simmer the soup for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
6. Step 6: Add the uncooked orzo pasta to the soup and stir constantly for about 10 minutes, until the orzo is tender and has absorbed the broth flavors. Serve garnished with reserved banana pepper slices.

Tips & Variations

• Use mild or hot Italian sausage depending on your spice preference for a more subtle or bold flavor.
• Substitute vegetable broth for chicken broth to make this soup suitable for a lighter, less meaty version.
• For extra creaminess, add a splash of heavy cream just before serving.
• Fresh herbs can replace dried for a brighter taste; add them at the end to preserve flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much after cooling, add a splash of broth or milk to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well, but cooking times may vary slightly. Adjust accordingly to ensure the pasta is tender but not mushy.

Is this soup freezer-friendly?

Freezing this creamy soup is not recommended, as the dairy can separate and affect texture. It’s best enjoyed fresh or stored in the refrigerator.

Savory Orzo Stuffed Banana Peppers Soup Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Savory Orzo Stuffed Banana Peppers Soup is a hearty and flavorful dish combining tender Italian sausage, creamy cheeses, and diced banana peppers simmered with orzo pasta in a rich broth. The soup bursts with the sweetness and mild heat of banana peppers, complemented by aromatic herbs and a creamy texture from evaporated milk and cream cheese, making it a comforting, satisfying meal perfect for any season.

• Author: lucas
• 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 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 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 (plus a few slices reserved for garnish)

Pasta

• 1 cup uncooked orzo pasta (Barilla Orzo recommended)

Instructions

1. Prepare the Peppers and Onion: Cut the tops off the banana peppers and green pepper, removing the seeds. Dice the banana peppers and green pepper, reserving a few slices for garnish. Finely chop the onion. Having these vegetables prepped in advance will streamline the cooking process.
2. Brown the Sausage: Heat a large stockpot over medium heat, sprayed with nonstick spray or a small amount of oil. Chop the mild Italian sausage if not pre-broken, then cook it until no longer pink, breaking it up with a spoon. Remove cooked sausage and set aside.
3. Sauté the Vegetables: In the same stockpot, melt butter with olive oil over medium heat. Add the finely chopped onion, diced banana peppers, diced green pepper, and minced garlic. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent, stirring frequently to prevent burning.
4. Build the Soup Base: Return the cooked sausage to the pot with the sautéed vegetables. Pour in chicken broth and evaporated milk, bringing the mixture to a boil. Once boiling, add Parmesan cheese, cream cheese cubes, salt, black pepper, dried basil, oregano, and thyme. Stir continuously until the cheeses melt and the soup becomes smooth and creamy.
5. Simmer the Soup: Reduce heat to medium and cover the pot. Let the soup simmer gently for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking. This allows flavors to meld and the soup to thicken nicely.
6. Cook the Orzo and Finish the Soup: Add the uncooked orzo pasta to the simmering soup. Stir constantly for about 10 minutes until the orzo is tender and has absorbed the broth’s flavors. The resulting soup should be creamy with a hearty texture. Garnish each serving with reserved banana pepper slices for added color and flavor.

Notes

• Use mild Italian sausage for balanced flavor; spicy variations can be used for more heat.
• Room temperature cream cheese helps it melt more smoothly into the soup.
• Reserve some banana pepper slices for an attractive and flavorful garnish.
• Sautéing the vegetables in both butter and olive oil enhances flavor and prevents burning.
• Stir the orzo-containing soup often to prevent sticking and ensure even cooking of the pasta.
• Adjust salt according to taste, especially if using salted broth.

Keywords: savory soup, stuffed banana peppers, orzo pasta soup, Italian sausage soup, creamy soup, one pot meal, Italian soup recipe