Do you all remember my favorite Roasted Stuffed Peppers? Well, I went and made them into a soup, because soup is everything around here this fall. This one is already a new family favorite!
As a Californian, I’ve always been pretty sure that every dish and every flavor combination out there has a bonus taco form. Fish and chips? Butter chicken? Coq au vin? Yep, pretty sure that someone out there has made them into tacos.
The more I explore delicious soup recipes, I’m becoming more and more sure that every flavor combination has it’s bonus soup form as well. I started looking at everything we enjoy in our favorite Roasted Stuffed Peppers and thought, well, with a little bit of tweaking, and with some more tomatoes and chicken broth and seasoning, our Stuffed Pepper ingredients would probably be pretty darn awesome as a soup.
We tested the theory, sauteeing some onion, garlic, and diced bell peppers together, throwing them into the pot with some fire roasted tomatoes and tomato sauce and chicken broth, and adding the Arborio rice and seasonings until things tasted right, and there we were – one delicious soup dish that was calorie-friendly, absolutely delicious, and even had our favorite goat cheese on top.
We’re a little obsessed with goat cheese around here. It’s about the only kind of cheese that doesn’t really set off Scott’s stomach {if I haven’t mentioned it too many times already, we recently discovered he’s lactose intolerant}. And it goes great as a topping for this soup!
I hope you enjoy this soup as much as y’all have enjoyed our original roasted peppers!
Stuffed Bell Pepper Soup
Equipment
- Large Dutch oven
Ingredients
- 1/2 lb ground sausage
- 2 tbsp butter
- 1 ea yellow onion chopped
- 3 cloves garlic minced
- 2 ea bell peppers cored and chopped
- 1 ea 15-oz can diced fire roasted tomatoes
- 1 ea 15-oz can tomato sauce
- 3 cups chicken broth
- 1 tsp oregano
- 1/2 tsp basil
- 1 cup Arborio rice
- 4 oz goat cheese crumbled
- fresh parsley chopped
Instructions
- In a large stock pot or Dutch oven, brown the sausage over medium-high heat until cooked, about 10 minutes. Set the sausage aside and drain the grease but don’t wipe out the pot.
- Melt the butter over medium heat. Sauté the chopped onion, minced garlic, and chopped bell peppers until the onion is translucent and the garlic fragrant, 3-5 minutes.
- Add the tomatoes, tomato sauce, chicken broth, spices, and Arborio rice and lower the heat to medium low. Simmer for 20-25 minutes, or until the rice is cooked and the mixture slightly reduced.
- Return the sausage to the mixture and cook until the sausage is heated through, 2-3 minutes.
- Serve with crumbled goat cheese and garnished with chopped parsley.
Nutrition
This recipe is still going through some test kitchen adjustments, so you may see some times adjust slightly around here. And as always, I welcome your comments and feedback! I love looking for ways to improve these recipes!
Perfect and warming for these chilly days we’re having lately – and surprisingly calorie friendly! Enjoy!!
Hope you’re all having a great week so far!
