Cheesy Stuffed Pepper Soup 🫑
Summary
One of my fondest memories when I was young was eating at my grandma’s house on Sundays with my family. One of my favorite meals was stuffed peppers! If you want to check out my grandma’s Cheesey Stuffed Pepper Soup recipe, click here.
I decided to create a soup that mimics my grandma’s stuffed peppers and I did exactly that! Even my sister tried it and said she couldn’t believe how delicious it was and how much it reminded her of Sunday afternoons at grandma’s house.
I added a special little twist with marinated mozzarella balls at the very end. I absolutely cannot wait for you to try this, and I have a sneaky suspicion it’s going to be one of your favorite soups.
Hot Italian sausage peeled out of the casing going into the pot before we start grounding it up.
Your house should be filled with a delicious aroma of sausage, peppers, onions, garlic and spice blend at this point. Boom to the party!
Sneaky secret ingredient! Marinated Mozzarella Cheese Balls to make it special, like you! I can’t wait for you to see the cheese pull.
So good, better than stuffed peppers. I added steamed white rice and some parsley to put this dish over the top! Look at that deep red color of this soup. Your family is going to run to the table for this meal and ask for seconds like my son did.
🗒 Similar Recipes
👝 How to Store Leftovers
Store in air-tight container 3-5 days in refrigerator.
🤔 Common Questions
Replace sausage with beans or lentils and use vegetable broth.
Serve with rice, crackers, salad or fresh bread.
Cheesy Stuffed Pepper Soup 🫑
Ingredients
- 5 links hot italian sausage remove casing
- 1 green bell pepper chopped
- 1 orange bell pepper chopped
- 1 onion chopped
- 2 tbsp flour
- 4-5 tbsp olive oil
- 5 cups chicken stock
- 28 oz can crushed tomatoes
- 2 14.5 oz cans fire roasted tomatoes
- ½ cup grated pecorino romano
- 2 cups cooked rice
- Handful fresh basil ripped up
- 12 oz mozzarella balls marinated in oil and herbs drain the oil
- 2 tsp garlic powder
- 2 tsp italian seasoning
- 1 tsp crushed red pepper flakes
- 1 tsp dried basil
- Salt & pepper to taste
Instructions
- In a pot with olive oil, add the sausage links, let those saute at medium-high heat for a few minutes, then mash up the sausage. Sauté the ground sausage until browned.
- Add in the onions and peppers and sauté that together for 5-7 minutes. Then add in the garlic, Italian seasoning, dried basil, garlic powder, crushed red pepper flakes, salt & pepper. Stir that together and sauté it for 1 minute.
- Next, shake over the flour and whisk continuously for a few minutes. Then pour in the chicken stock and whisk continuously for a few minutes.
- Then bring the pot to a boil and pour in the fire roasted tomatoes and crushed tomatoes. Once it comes to a boil, lower it to a simmer, and let that simmer for 10-15 minutes.
- Once that’s done simmering, bring the pot back to a boil. Add in the basil, Pecorino Romano, and mozzarella balls. Pop the lid on the pot and let that all boil together for about 5 minutes or until the cheese is melty.
- When you serve the soup add a scoop of the cooked rice on top and garnish with fresh parsley. Enjoy!
Video
Nutrition
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