Description
This Pepper Soup Recipe is a warm, comforting dish that captures the essence of Italian stuffed peppers in a delightful soup form. Perfect for any occasion—from casual weeknight dinners to festive gatherings—this recipe combines hearty flavors and textures that will satisfy everyone at your table. In just 35 minutes, you can whip up this flavorful soup using versatile ingredients, allowing you to make it your own with whatever veggies or proteins you have on hand. With just one pot to clean, you’ll spend less time in the kitchen and more time enjoying this delicious meal with family and friends.
Ingredients
Scale
- 1 lb hot Italian sausage (or lean ground beef/turkey)
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4–6 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 3/4 cup uncooked long grain white rice
- 6 cups low sodium beef broth
- Freshly grated Parmesan cheese
Instructions
- In a large soup pot over medium-high heat, brown the sausage and onions for about 4 minutes.
- Add red and green bell peppers, garlic, and red pepper flakes; sauté for another 2–3 minutes until vegetables are tender.
- Stir in the crushed tomatoes, rice, and broth; bring to a boil.
- Reduce heat to low and simmer for 8–12 minutes until rice is cooked.
- Stir in Parmesan cheese and season with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg