Stuffed Pepper Soup takes classic stuffed peppers and turns them into a rich, hearty, and comforting meal the whole family will love!
Stuffed Pepper Soup
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 perfectly as the soup simmers!
What’s in Stuffed Pepper Soup
- Peppers: I use one red and one green, but any combo works.
- Onion: Dice as finely as possible so the flavor blends into the soup well.
- Garlic: Fresh or jarred—use whatever you’ve got!
- Marinara: Rao’s is my go-to; it seriously levels up the flavor.
- Diced tomatoes: High quality is key! Fire-roasted adds an extra depth of flavor.
- Seasonings: Italian seasoning, thyme, oregano, and beef bouillon for flavor.
- Sausage: Mild or spicy—your call! If opinions vary, go mild and add red pepper flakes to individual bowls.
- Worcestershire sauce: Deepens the flavor and enhances the meatiness.
- Beef broth: A good brand makes all the difference—Swanson is my favorite.
- Rice: For a shortcut, I use two packets of minute rice—90 seconds in the microwave and done!
Variations
Switch Things Up
Make this Stuffed Pepper Soup your own:
- 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.
What To Serve With Stuffed Pepper Soup
- Crusty Bread – Warm French bread or dinner rolls for dipping.
- Grilled Cheese – A melty, cheesy sandwich pairs perfectly.
- Side Salad – A simple Caesar, garden, or Italian salad for freshness.
- Crackers – An easy, crunchy addition.
- Winter Fruit Salad – A light, fresh contrast to the hearty soup.
Storage
Can You Freeze Stuffed Pepper Soup?
Yes! As long as you leave out the rice, this soup freezes great. Let it cool completely, then transfer to freezer-safe containers. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop, adding a splash of beef broth if needed to thin it out.
More Soup Recipes
- Cheeseburger Soup with a cheesy, creamy base
- Ham And Bean Soup the perfect soup for holiday leftovers
- Crockpot Chicken Wild Rice Soup dump and go!
- Couscous Soup with chicken and veggies
- Broccoli Cheddar Soup perfect served in a bread bowl
Stuffed Pepper Soup
Stuffed Pepper Soup packs all the classic stuffed pepper flavors—savory meat, tender rice, and seasoned veggies—into one hearty, comforting bowl!
Equipment
- Large pot 5.5-quart
Ingredients
- 2 tablespoons olive oil divided
- 1 pound mild ground Italian sausage or use 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 and pepper
- 2 (14.5-ounce) cans diced tomatoes I like fire-roasted
- 2 cups Rao's marinara 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 optional
- Cheese for serving: Parmesan, sharp Cheddar, or mozzarella, optional
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. 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 transfer it to a paper towel-lined plate, leaving the grease in the pot.
- Add the remaining 1 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 and cook for 30 seconds, then mix in the thyme, oregano, and Italian seasoning.
- Pour in diced tomatoes (with juices), marinara, beef broth, Worcestershire sauce, and crumble in the bouillon cube. Return sausage to the pot and stir.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.
- While the soup simmers, cook the rice according to package instructions.
- Taste 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. Garnish with parsley and cheese, if desired.
Video
Recipe Notes
Note 1: High-quality tomatoes make a big difference! Rao’s marinara adds incredible depth. If the soup tastes too sour (acidic tomatoes), add a pinch of sugar.
Note 2: I use one of these bouillon cubes, but 2 teaspoons of beef bouillon powder also works.
Note 3: For a quick shortcut, use two microwaveable rice packets. Otherwise, cook 1 cup of rice according to package instructions.
Storage: This soup freezes well without the rice. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding extra beef broth if needed.
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 39g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1335mg | Potassium: 728mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1486IU | Vitamin C: 49mg | Calcium: 87mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this. It was good but not great. It reminds me of the base for shrimp creole. My boyfriend liked it more than me and he’s a picky eater. It just didn’t do much for me though.
Hmm. Did you change the recipe at all? I’m surprised to hear it sounded like the base for shrimp creole!
This was a great recipe! Really enjoyed the parsley and mozzarella garnish as well.
Next time I was wondering about 1/2 Italian sausage and 1/2 ground beef.
Sounds delicious! Thanks Victoria!
Yum! Delicious and hearty. I love this soup with a good crusty loaf of bread and fresh butter…and some cheese. Always cheese.
My whole family loved this soup! It’s perfect on a snowy day, after playing outside!
This soup looks very comforting and delicious! I can’t wait to try it.
Thanks!