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Pepper Soup Recipe with Sausage, Tomatoes, and Rice Recipe

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4.1 from 38 reviews

This comforting Pepper Soup combines spicy Italian sausage, sautéed bell peppers, garlic, and hearty long grain white rice simmered in a rich tomato and beef broth base. Enhanced with fresh herbs and a blend of Parmesan and mozzarella cheeses, it’s a flavorful and filling dish perfect for a cozy meal any day of the week.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Meat and Vegetables

  • 1 lb. hot Italian sausage (may substitute lean ground beef or turkey)
  • 1 small yellow onion, chopped (or half large)
  • 1 red bell pepper, chopped into 1/2-inch pieces
  • 1 green bell pepper, chopped into 1/2-inch pieces
  • 4-6 garlic cloves, minced

Spices and Herbs

  • 1/8-1/4 teaspoon red pepper flakes
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped parsley (or 1 teaspoon EACH dried basil, oregano, and parsley)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (plus additional to taste)
  • 1/4 teaspoon black pepper

Liquids and Grains

  • 1 28 oz. can crushed tomatoes (no salt or seasonings added)
  • 1 14.5 oz. can fire roasted diced tomatoes with juices
  • 3/4 cup uncooked long grain white rice
  • 6 cups low sodium beef broth

Cheeses

  • 1/3 cup freshly grated Parmesan cheese
  • Freshly shredded mozzarella cheese for serving

Instructions

  1. Brown the Sausage and Onions: Heat a large soup pot or Dutch oven over medium-high heat. Add the hot Italian sausage and chopped onions. Cook for about 4 minutes, breaking up the sausage with a spoon as it browns. Stir frequently to ensure even cooking.
  2. Sauté Bell Peppers and Garlic: Add the chopped red and green bell peppers, minced garlic, and red pepper flakes to the pot. Continue sautéing for an additional 2-3 minutes until the meat is fully cooked and the onions are tender. Drain excess grease from the pot.
  3. Add Remaining Soup Ingredients: Pour in the crushed tomatoes, fire roasted diced tomatoes with their juices, uncooked rice, fresh herbs (basil, oregano, parsley), dried thyme, salt, pepper, and low sodium beef broth. Stir well to combine all ingredients evenly.
  4. Simmer the Soup: Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently, covered, for 8-12 minutes. Stir occasionally and replace the lid each time. Check the rice periodically to ensure it is fully cooked and tender.
  5. Finish with Cheese and Seasoning: Stir in the freshly grated Parmesan cheese. Taste the soup and adjust seasoning by adding more salt and pepper if needed. If you prefer a thinner soup, add additional beef broth and mix well.
  6. Serve: Ladle the hot soup into bowls and top each serving generously with freshly shredded mozzarella cheese. Serve immediately while warm.

Notes

  • You can substitute hot Italian sausage with lean ground beef or turkey for a lighter option.
  • If you prefer, you can use brown rice, but cooking time will increase.
  • Adjust red pepper flakes according to your preferred spice level.
  • Adding more beef broth can thin out the soup if it’s too thick for your liking.
  • Use fresh herbs for the best flavor, but dried herbs work well as substitutes in the quantities listed.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/pepper-soup-recipe-with-sausage-tomatoes-and-rice-recipe/