Stuffed Bell Pepper Soup
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!
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.