Stuffed Pepper Soup
Searing the Italian sausage until it’s deeply browned is the most important step in this recipe – it creates a flavorful base and renders fat that gets used to cook the vegetables.
Ingredients
- 2 tbsp olive oil, divided
- ~2/3 lb ground Italian sausage
- 2/3 cup diced yellow onion
- 2/3 cup diced red bell pepper
- 2/3 cup diced green bell pepper
- 2 tsp minced garlic
- 1/4 tsp dried thyme
- 1/2 tsp dried oregano
- 3/4 tsp Italian seasoning
- Salt and pepper
- 2 (14.5-oz) cans diced tomatoes, with juices
- 1.5 cups marinara sauce
- 1.5 cups beef broth
- 1 large beef bouillon cube
- 2 tsp Worcestershire sauce
- 2/3 cup cooked rice
Brown the Sausage and Sauté the Vegetables
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sausage, season with a pinch of salt and pepper, and cook until it’s deeply browned, breaking it up with a spoon. Use a slotted spoon to transfer the sausage to a paper towel-lined plate, leaving the grease in the pot.
Add the remaining tablespoon of olive oil to the pot. Stir in the diced onions and sauté for ~2-3 minutes. Add the diced peppers and cook for another 3-5 minutes until softened. Stir in the garlic, thyme, oregano, and Italian seasoning and cook for 30 seconds.
Simmer the Soup
Pour in the diced tomatoes with their juices, marinara sauce, beef broth, and Worcestershire sauce. Crumble in the bouillon cube and return the sausage to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for ~20-25 minutes.
While the soup simmers, cook the rice according to package directions.
Taste the soup and adjust with salt and pepper as needed. Serve warm with rice stirred in or served on the side.
Stuffed Pepper Soup
Ingredients
- 2 tbsp olive oil divided
- ~2/3 lb ground Italian sausage
- 2/3 cup diced yellow onion
- 2/3 cup diced red bell pepper
- 2/3 cup diced green bell pepper
- 2 tsp minced garlic
- 1/4 tsp dried thyme
- 1/2 tsp dried oregano
- 3/4 tsp Italian seasoning
- Salt and pepper
- 2 cans diced tomatoes 14.5-oz, with juices
- 1.5 cups marinara sauce
- 1.5 cups beef broth
- 1 large beef bouillon cube
- 2 tsp Worcestershire sauce
- 2/3 cup cooked rice
Method
- Heat 1 tbsp olive oil in large pot over medium-high heat.
- Brown sausage with salt and pepper until deeply browned, breaking up pieces. Remove to plate.
- Add remaining oil, sauté onions 2-3 minutes.
- Add peppers, cook 3-5 minutes until soft.
- Add garlic and seasonings, cook 30 seconds.
- Pour in tomatoes, marinara, broth, Worcestershire sauce and bouillon cube.
- Return sausage to pot, bring to boil.
- Reduce heat, cover and simmer 20-25 minutes.
- Meanwhile, cook rice according to package directions.
- Season soup with salt and pepper to taste.
- Serve hot with rice stirred in.
