Savory Orzo Stuffed Banana Peppers Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
