This Stuffed Pepper Soup is a flavorful, healthy soup recipe that’s loaded with Italian sausage (for even more flavor!), peppers, rice and tomatoes. Stove top or slow cooker versions.
Furthermore, here we are celebrating with one more new soup formula, since who can have too many soup alternatives for these long and inauspicious winters? (I know we’re not in fact there yet, yet it sure feels like it once in a while!)
I love this Stuffed Pepper Soup since it is so unfathomably tasty, but then it doesn’t have a great deal for ingredients.Although the greater part of my fixings here you find in any Stuffed Pepper Soup, there’s one trade I made that I think has a significant effect: subbing ordinary ground meat with gentle Italian wiener.
I love ground hamburger and we use it a ton for simple dinners since it’s so adaptable, yet in a soup formula like this one?You need those Italian spices and spices.Italian hotdog packs a particularly magnificent punch of flavor, that we can diminish different fixings we toss in on the grounds that you just will not miss them.
Ingredients
- ¾ lb Italian sausage casings removed, spicy or mild
- 1 medium onion finely diced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika *optional – for extra kick
- 1/4 teaspoon black pepper
- 4 cups low sodium chicken broth
- 798 ml canned diced tomatoes, no salt added (28oz)
- 1 1/2 cups tomato sauce
- 1 cup dry long grain brown rice (rinsed well)
- shredded mozzarella cheese for serving.
Instructions
- In a large (around 5 quarts) dutch oven or soup pot, brown Italian sausage over medium-high heat, stirring often to crumble, about 3-4 minutes.
- Add onion and peppers, and cook over medium-high heat until softened, about 4-5 minutes.
- Stir in garlic, salt, oregano, paprika (if using) and pepper and cook 1 minute.
- Add broth, tomatoes, tomato sauce and rice and stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes, until rice is cooked through, stirring occasionally.
- Serve with mozzarella and fresh parsley as desired.
Notes
*One serving is roughly 1 1/3 cup
