Stuffed Pepper Soup has all of the delicious flavors of stuffed bell peppers made into a soup instead!
This Stuffed Pepper Soup is full of ground sausage, onion, cabbage, spices and plenty of bell peppers! Marinara sauce and beef broth make up the soupy part of the soup. Make this soup when you’re want a change from making Lasagna Stuffed Peppers, Quinoa Stuffed Peppers or Taco Mini Stuffed Peppers. It’s a hearty, filling, delicious soup!
- turkey sausage or Italian sausage (can be replaced with ground beef, or use a combination of the two)
- marinara sauce (I like the Classico tomato-basil)
- low-sodium beef broth
- green and red bell peppers (mix it up and use orange or yellow too!)
- canned diced tomatoes
- shredded cabbage
- balsamic vinegar (can substitute red wine vinegar)
- dried parsley, thyme, Italian seasoning, salt and pepper
- cayenne pepper (use more if you like things spicy!)
- quick cooking rice or cooked rice
How to make Stuffed Pepper Soup:
In a large saucepan, brown sausage and onion. Add bell peppers, tomatoes, cabbage, garlic, balsamic vinegar and spices.
Add in marinara sauce and beef broth, and simmer until the peppers are very tender.
Finally you’ll stir in rice- either quick-cooking rice or already cooked rice. If you’re low-carbing it, you can use cauliflower rice instead. And, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.
Make ahead instructions:
If you are planning on making Stuffed Pepper Soup ahead, prepare the soup without adding the rice. Store in the refrigerator or freezer. When ready to serve, warm over low heat, stir in the rice and simmer for 5 to 10 minutes.
How to store Stuffed Pepper Soup:
This soup can be stored in the refrigerator in an airtight container for up to 4 days. Freeze in an airtight container or large freezer zip baggie for up to 3 months. Re-heat on the stovetop over low heat.
If you are planning on enjoying leftovers, it’s a good idea to prepare the rice separately and just add a little to each bowl when serving. Otherwise, the rice will tend to soak up the broth when stored. Or just be aware that if the rice sucks up the broth, you can just add more broth.
I love this Stuffed Pepper Soup for its fresh flavors and bright and pretty colors. It’s a good soup to warm you up on a cold day. Enjoy!
Stuffed Pepper Soup
- 16 ounces lean turkey sausage or pork sausage casings removed
- 1 medium onion, chopped
- 2 cups marinara sauce
- 2 cups low-sodium beef broth
- 1 medium green bell pepper (seeded, diced and chopped finely)
- 1 medium red bell pepper (seeded, diced and chopped finely)
- One 14.5-ounce can diced tomatoes, undrained
- 1 cup shredded cabbage
- 2 medium garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- ¾ cup uncooked quick-cooking rice (or 1½ cups cooked rice)
- chopped fresh Italian parsley, for garnish (optional)
- In a large Dutch oven, brown the sausage and onion over medium heat until the sausage is no longer pink, 3 to 5 minutes. Drain off any grease from the pan.
- Stir in the marinara sauce, broth, bell peppers, tomatoes, cabbage, garlic, vinegar and seasonings. Bring the soup to a boil, then reduce heat and simmer, covered, until the peppers are tender, 10 to 15 minutes.
- If using quick-cooking rice, add the rice and cook for an additional 5 to 7 minutes, until the rice is tender. If using cooked rice, stir in the rice and there is no need to cook it further.
- Ladle the soup into bowls. Garnish with freshly chopped parsley, if desired.
- For a thinner soup, add in 1 to 2 additional cups of beef broth.