Savory Orzo Stuffed Banana Peppers Soup
This savory orzo stuffed banana peppers soup is a comforting delight, perfect for any meal. Packed with flavors from Italian sausage, fresh peppers, and creamy cheeses, it's a hearty dish that warms the soul.
Equipment
- Large stockpot
- knife
- cutting board
Ingredients
- 1 heaping tsp minced garlic
- 4 cups chicken broth
- 1 tsp dried oregano
- 3/4 cup evaporated milk
- 1/2 tsp dried thyme
- 1/2 cup chopped green pepper
- 2 tbsp butter
- 1 medium onion
- 1 tsp dried basil
- 1 lb ground mild Italian sausage
- 3/4 tsp salt
- 1 tbsp olive oil
- 1 1/2 cups shredded parmesan cheese
- 8 oz cream cheese (room temperature)
- 1/2 tsp ground black pepper
- 2 cups diced banana peppers
- 1 cup uncooked orzo pasta
Instructions
- Cut the tops off the banana and green peppers, remove seeds, and dice them along with the onion.
- Brown the Italian sausage in a large stockpot over medium heat, breaking it into small pieces, then set aside.
- In the same pot, melt butter with olive oil and sauté the onion, banana peppers, green pepper, and minced garlic for about 5 minutes until softened.
- Add the cooked sausage, chicken broth, evaporated milk, shredded parmesan, cream cheese, salt, black pepper, basil, oregano, and thyme to the pot, stirring until smooth.
- Reduce heat and simmer the soup for 25 minutes, stirring occasionally.
- Stir in the uncooked orzo and cook for about 10 minutes until tender and flavorful.
Notes
For a milder flavor, use fresh banana peppers; pickled ones add tanginess. Cook the sausage thoroughly for better texture and flavor, and stir in cheeses over low heat to prevent curdling. Refrigerate leftovers for up to 4 days or freeze without orzo for up to 3 months.