Savory Orzo Stuffed Banana Peppers Soup
Indulge in the comforting embrace of this rich and creamy soup, meticulously crafted to capture the essence of classic stuffed banana peppers. Tender orzo pasta and savory Italian sausage swim in a luxurious broth, infused with aromatic herbs and the gentle warmth of banana peppers. It's a satisfying, flavorful dish that brings gourmet comfort to your table.
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
65 minutes
Servings
4-6 generous servings
Keywords
Orzo soupbanana pepper soupItalian sausage soupcreamy soupcomfort foodstuffed pepper soupsavory soupeasy dinnerweeknight mealParmesan cheese soup
Why This Recipe Delivers
- Offers a unique and comforting twist on classic stuffed peppers in a convenient soup format.
- Features a rich, creamy broth generously seasoned with aromatic herbs for deep flavor.
- Combines savory Italian sausage and tender orzo pasta for a truly satisfying and hearty meal.
- Relatively quick to prepare, making it an excellent choice for a gourmet-tasting weeknight dinner.
- A perfect balance of mild spice and savory richness, appealing to a wide range of palates.
Ingredients
- 450 grams (1 lb) mild Italian ground sausage
- 15 mL (1 tbsp) olive oil
- 28 grams (2 tbsp) unsalted butter
- 1 medium onion, approximately 150g, finely chopped
- 250 grams (2 cups) diced banana peppers, seeds and ribs removed
- 75 grams (1/2 cup) chopped green pepper, seeds and ribs removed
- 5 grams (1 heaping tsp) minced garlic
- 946 mL (4 cups) chicken broth
- 180 mL (3/4 cup) evaporated milk
- 226 grams (8 oz) cream cheese, at room temperature, cut into cubes
- 120 grams (1 1/2 cups) shredded Parmesan cheese
- 4 grams (3/4 tsp) Morton’s Coarse Kosher Salt
- 1 gram (1/2 tsp) ground black pepper
- 2 grams (1 tsp) dried basil
- 2 grams (1 tsp) dried oregano
- 1 gram (1/2 tsp) dried thyme
- 170 grams (1 cup) uncooked orzo pasta
Instructions
- Thoroughly prepare your vegetables. Begin by washing the banana peppers and green pepper. Carefully slice off the tops, then meticulously remove all seeds and internal ribs to minimize bitterness and ensure a smooth texture. Dice the banana peppers and green pepper into uniform, bite-sized pieces. Finely chop the medium onion, aiming for consistent small pieces to ensure even cooking and distribution throughout the soup. Set all prepped vegetables aside.
- Brown the Italian sausage. Lightly coat the bottom of a large stockpot or Dutch oven with a nonstick spray, or add a small amount of neutral oil if preferred. Add the 450 grams (1 lb) of mild Italian ground sausage to the pot. Cook over medium heat, using a wooden spoon or spatula to break the sausage into small, uniform crumbles. Continue cooking until the sausage is thoroughly browned and no longer pink, ensuring it’s cooked through. Carefully drain any excess fat from the pot and set the cooked sausage aside.
- Sauté the aromatic vegetables. Using the same stockpot, without cleaning it (the fond, or browned bits, on the bottom adds immense flavor), melt the 28 grams (2 tbsp) of unsalted butter with the 15 mL (1 tbsp) of olive oil over medium heat. Once the butter is melted and shimmering, add the finely chopped onion, diced banana peppers, and diced green pepper. Sauté this mixture for approximately 5 minutes, stirring frequently, until the vegetables begin to soften and the onion becomes translucent. Add the 5 grams (1 heaping tsp) of minced garlic during the last minute of sautéing to prevent burning and maximize its aromatic contribution.
- Build the foundational soup base. Pour the 946 mL (4 cups) of chicken broth into the pot with the sautéed vegetables, scraping the bottom with your spoon to loosen any flavorful browned bits. Stir in the 180 mL (3/4 cup) of evaporated milk. Incorporate the 226 grams (8 oz) of room-temperature cream cheese, added in small cubes, stirring constantly until it is fully melted and smoothly integrated into the broth. Then, gradually add the 120 grams (1 1/2 cups) of shredded Parmesan cheese, stirring until it too has melted and created a creamy, homogenous base. Season the soup with 4 grams (3/4 tsp) of Morton’s Coarse Kosher Salt, 1 gram (1/2 tsp) of ground black pepper, 2 grams (1 tsp) of dried basil, 2 grams (1 tsp) of dried oregano, and 1 gram (1/2 tsp) of dried thyme. Stir thoroughly to combine all the flavors.
- Integrate the cooked sausage. Return the previously browned and drained Italian sausage to the soup pot. Stir well to distribute the sausage evenly throughout the creamy broth and vegetables.
- Cook the orzo pasta. Bring the soup to a gentle simmer. Add the 170 grams (1 cup) of uncooked orzo pasta directly into the simmering soup. Cook the orzo according to package directions, typically 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot or clumping together. The orzo should be al dente, tender with a slight bite, as it will continue to absorb liquid and soften after cooking.
- Finish and serve. Once the orzo is cooked, taste the soup and adjust seasonings if necessary. If the soup is too thick for your preference, you may add a splash more chicken broth or evaporated milk to reach your desired consistency. Ladle the hot soup into bowls and garnish with a sprinkle of fresh Parmesan cheese or a few reserved slices of banana pepper, if desired. Serve immediately and enjoy this hearty, comforting meal.
Tools You’ll Need
- Large stockpot or Dutch oven (minimum 5-6 liter capacity)
- Sharp chef's knife
- Cutting board
- Wooden spoon or sturdy spatula
- Liquid measuring cups
- Dry measuring cups and spoons
- Cheese grater (if using a block of Parmesan)
Essential Success Tips
- Ensure your cream cheese is at room temperature before adding it to the hot broth; this guarantees a smooth, lump-free consistency.
- Do not overcook the orzo pasta. It will continue to absorb liquid even after the heat is off, so aim for al dente to prevent mushiness.
- For the best flavor, make sure to thoroughly brown the Italian sausage and scrape up all the 'fond' (browned bits) from the bottom of the pot after adding the broth.
- Taste and adjust the salt and pepper towards the end of cooking. Different broths and cheeses can vary in sodium content, so season to your preference.
- Carefully remove all seeds and white ribs from the banana peppers to ensure a pleasant, mild pepper flavor without excessive bitterness.
Professional Cooking Secrets
- To deepen the aromatic profile, 'bloom' your dried herbs (basil, oregano, thyme) by adding them to the hot oil/butter with the vegetables for 30 seconds before adding the liquids. This releases their essential oils.
- For an extra layer of savory depth, deglaze the pot with 60 mL (1/4 cup) of dry white wine (like Sauvignon Blanc) or dry sherry after sautéing the vegetables and before adding the chicken broth. Allow it to reduce for 1-2 minutes.
- Consider browning the Italian sausage in batches if your pot isn't large enough to prevent overcrowding, which can steam the meat instead of browning it.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that the orzo will continue to absorb liquid, so the soup will thicken. You may need to add a splash of chicken broth or milk when reheating to restore desired consistency.
- Freezing: While possible, the texture of the orzo may change slightly upon freezing and reheating, potentially becoming a bit mushier. If planning to freeze, consider cooking the orzo separately and adding it to individual portions of soup after thawing and reheating the base.
- Variations: Feel free to add a handful of fresh spinach or baby kale during the last few minutes of cooking for added greens. For a vegetarian option, swap the Italian sausage for a plant-based ground meat alternative and use vegetable broth.
Frequently Asked Questions
Can I make this soup spicier?
Absolutely! For more heat, you can substitute a portion of the banana peppers with hotter peppers like jalapeños or serranos. Alternatively, add a pinch of red pepper flakes along with the other dried spices when building the soup base.
What if I don't have orzo pasta?
While orzo is ideal for its small, rice-like shape that blends beautifully, you can use other small pasta shapes like ditalini, small elbow macaroni, or mini shells. Adjust cooking times according to the package directions for your chosen pasta.
Is it better to cook the orzo separately?
Cooking the orzo directly in the soup infuses it with flavor and releases starch that helps thicken the broth. However, if you anticipate many leftovers, cooking it separately and adding it to individual servings can prevent the orzo from becoming too mushy or absorbing all the broth over time.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 35g, Carbs: 40g (per serving, estimated for 4 servings)
Allergy Information
Contains dairy (evaporated milk, cream cheese, Parmesan cheese, butter) and gluten (orzo pasta, unless certified gluten-free orzo is used). For a gluten-free option, ensure you use a certified gluten-free orzo pasta and verify all broth ingredients are gluten-free.
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