Stuffed Pepper Soup

This Stuffed Pepper Soup Recipe takes classic stuffed peppers and turns them into a rich, hearty, and comforting meal the whole family will love!

author’s note

Your Favorite Comfort Food, Soup-ified!

Lasagna soup is all over the internet, and it got me thinking, what other favorite dinners could be turned into soup?

Then it hit me. Stuffed Pepper Soup! I took my go-to stuffed peppers recipe, kept tweaking, and let me tell you… this one’s a game-changer.

Dare I say, this might be one of the best soups ever? My family can’t get enough, and I’m completely obsessed! If you love stuffed peppers, you have to try this—pure comfort in every bite.

Quick Tip

For a low-carb stuffed pepper soup, swap rice for cauliflower rice. Add an extra 1/2 cup of broth since cauli-rice absorbs more liquid. It cooks evenly as the soup simmers!

Here’s What You Need:

Ingredient	Tips and Swaps
Bell Peppers	I use one red and one green, but any color works.
Italian Sausage	Mild or spicy both work. If your family prefers mild, add red pepper flakes to individual bowls.
Marinara Sauce & Diced Tomatoes	Rao’s is a reliable marinara and It is satisfying to fire-roasted tomatoes in this
Beef Broth	A good broth matters here. Use low-sodium so you can control the salt.
Worcestershire Sauce	This deepens the savory flavor and makes the soup taste richer.
Rice	Cooked rice works best. I use microwave rice for a fast shortcut.

How To Make Stuffed Pepper Soup Recipe

1. Brown the sausage in olive oil until deeply golden, then remove and keep nearby.
2. Sauté the onion and peppers until softened, then mix in the garlic and seasonings.
3. Add tomatoes, marinara, broth, Worcestershire, and bouillon, then return the sausage to the pot.
4. Bring to a boil, then reduce heat and simmer until the flavors meld together.
5. mix in cooked rice or serve it on the side.
6. Finish with fresh parsley and cheese, if you like.

Storage

Can You Freeze This Stuffed Pepper Soup Recipe?

Yes. Leave out the rice and this soup freezes great. Let it cool fully, move to freezer safe containers, label, and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of beef broth if needed.

What To Serve With Stuffed Pepper Soup:

Appetizers

French Bread Recipe

Sandwiches

Grilled Cheese Sandwich Recipe

Salads

Caesar Salad Recipe

Salads

Winter Fruit Salad

Variations

Switch Things Up

Make this Stuffed Pepper Soup recipe your own:

• slow cooker Version: Try making this slow cooker stuffed pepper soup recipe.
• Add Spice: Use spicy Italian sausage. Add 1 teaspoon of paprika and some red pepper flakes for more heat.
• Different Meat: Try ground turkey or lean ground beef to make it lighter. Add more seasoning if needed.
• Rice Options: Use brown rice, quinoa, or cauliflower rice instead of white rice to change it up.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 pound ground Italian sausage (use mild or hot if preferred)
• 1 small yellow onion (diced (1 cup))
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1 tablespoon minced garlic
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• Salt
• 2 (14.5-ounce) cans diced tomatoes (I like fire-roasted)
• 2 cups Rao's marinara sauce (or 1 (15-ounce) can tomato sauce, see note 1)
• 2 cups beef broth
• 1 large beef bouillon cube (see note 2)
• 1 tablespoon Worcestershire sauce
• 1 cup Cooked rice (see note 3)
• Fresh parsley (skippable)
• Parmesan cheese (or sharp Cheddar or mozzarella, skippable, for serving)

Method

1. Heat 1 tablespoon olive oil in a large pot over medium-a hot burner. Add the sausage, season with a pinch of salt and pepper, and let it sear. Use a wooden spoon to break it up and cook until deeply golden, allowing most of the liquid to absorb. Don’t rush this step—the longer it sautés, the more flavorful the sausage will be. Use a slotted spoon to move it to a paper towel-lined plate, leaving the grease in the pot.
2. Add the remaining 1 tablespoon of olive oil to the pot. mix in the diced onions and sauté for 2–3 minutes. Add the diced peppers and cook for another 3–5 minutes until softened. mix in the garlic and cook for 30 seconds, then mix in the thyme, oregano, and Italian seasoning.
3. Pour in diced tomatoes (with juices), marinara, beef broth, Worcestershire sauce, and crumble in the bouillon cube. Return sausage to the pot and stir.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.
5. While the soup simmers, cook the rice according to package instructions.
6. check the seasoning and adjust salt and pepper (I typically add 1/4–1/2 teaspoon each). Serve warm with rice on the side or mix directly into the soup. finish with parsley and cheese, if desired.