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Hearty Stuffed Pepper Soup Recipe You’ll Make Again

This Stuffed Pepper Soup recipe transforms classic stuffed peppers into a rich, hearty, and comforting soup the whole family will enjoy.

Stuffed Pepper Soup in a bowl, topped with fresh parsley and grated Parmesan.
chelsea

Author’s note

Your favorite comfort food, now a soup!

I love how lasagna has been adapted into a soup, and I wondered what other dinner classics could be reimagined. That led me to stuffed peppers. I started with my go-to stuffed peppers and kept tinkering until this stuffed pepper soup came together. It’s cozy, satisfying, and full of familiar flavors.

My family is obsessed with it. If you like stuffed peppers, you’ll love this version — all the same savory meat, rice, and seasoned vegetables in a warm, spoonable bowl.

Quick Tip

To make a low-carb version, swap rice for cauliflower rice and add an extra 1/2 cup of broth since cauliflower rice absorbs more liquid. It cooks as the soup simmers.

All the ingredients for this recipe are prepped and ready for easy assembly: peppers, onions, tomatoes, broth, meat, seasonings, garlic, Worcestershire, rice, and oil.

Here’s What You Need:

Ingredient Tips and Swaps
Bell Peppers Use any colors you like; red and green add nice contrast.
Italian Sausage Mild or spicy work — add red pepper flakes to bowls if you want extra heat.
Marinara Sauce & Diced Tomatoes High-quality marinara and fire-roasted diced tomatoes boost flavor.
Beef Broth Low-sodium is best so you can control seasoning.
Worcestershire Sauce Adds depth and savory richness to the soup.
Rice Cooked rice works best; use microwaveable rice for a quick shortcut.
Browning the meat and sautéing the veggies for this stuffed pepper soup recipe.

How To Make Stuffed Pepper Soup

  1. Brown the sausage: Heat oil in a large pot and brown the sausage until deeply golden. Remove and set aside.
  2. Sauté the onion and peppers: Cook onions and peppers until softened, then add garlic and seasonings.
  3. Add tomatoes and liquids: Stir in diced tomatoes, marinara, beef broth, Worcestershire, and crumbled bouillon, then return the sausage to the pot.
  4. Simmer: Bring to a boil, reduce heat, and simmer for 20–25 minutes so the flavors meld.
  5. Finish with rice: Stir in cooked rice or serve rice on the side.
  6. Garnish: Top with fresh parsley and grated cheese if desired.
The meat and rice being added into the pot and a big scoop coming out.

Storage

Can You Freeze This Soup?

Yes. Omit the rice before freezing. Let the soup cool completely, transfer to freezer-safe containers, label, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of beef broth if needed.

What To Serve With Stuffed Pepper Soup

Appetizers

French Bread

Sandwiches

Grilled Cheese Sandwich

Salads

Caesar Salad

Salads

Winter Fruit Salad

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Stuffed Pepper Soup Recipe

By Chelsea Lords
This soup delivers all the classic stuffed pepper flavors—savory sausage, tender rice, and seasoned vegetables—combined into one comforting bowl.
Prep Time: 15
Cook Time: 25
Total Time: 40
Servings: 6 servings

Equipment

  • Large pot 5.5-quart

Ingredients

  • 2 tablespoons olive oil divided
  • 1 pound ground Italian sausage mild or hot
  • 1 small yellow onion diced (about 1 cup)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 tablespoon minced garlic
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • 2 (14.5-ounce) cans diced tomatoes fire-roasted recommended
  • 2 cups marinara sauce or 1 (15-ounce) can tomato sauce
  • 2 cups beef broth
  • 1 large beef bouillon cube
  • 1 tablespoon Worcestershire sauce
  • 1 cup cooked rice
  • Fresh parsley optional
  • Parmesan, sharp cheddar, or mozzarella optional, for serving

Instructions

  • Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage, season with a pinch of salt and pepper, and sear. Break it up with a wooden spoon and cook until deeply golden and most liquid has evaporated. Transfer to a paper towel-lined plate, leaving the fat in the pot.
  • Add the remaining 1 tablespoon oil to the pot. Sauté the diced onion for 2–3 minutes. Add the diced peppers and cook 3–5 minutes until softened. Stir in garlic and cook 30 seconds, then add thyme, oregano, and Italian seasoning.
  • Pour in the diced tomatoes with juices, marinara, beef broth, Worcestershire sauce, and crumble in the bouillon cube. Return the sausage to the pot and stir to combine.
  • Bring the soup to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, stirring occasionally.
  • While the soup simmers, cook the rice according to package directions.
  • Taste and adjust salt and pepper as needed (start with 1/4–1/2 teaspoon). Serve with rice mixed in or on the side. Garnish with parsley and cheese if desired.

Recipe Notes

Note 1: Use high-quality tomatoes and marinara for best flavor. If the soup tastes too acidic, add a pinch of sugar to balance it.

Note 2: A beef bouillon cube adds savory depth; 2 teaspoons of bouillon powder can be used instead.

Note 3: For a shortcut, use microwaveable rice packets, or cook 1 cup of rice according to package directions.

Storage: This soup freezes well without rice. Cool completely, freeze in airtight containers up to 3 months, thaw overnight, and reheat with extra broth if needed.

Nutrition

Serving: 1 serving | Calories: 330 kcal | Carbs: 39 g | Protein: 22 g

Nutrition information is an approximation.

Variations

Switch Things Up

Make this soup your own:

  • Crockpot version: Cook low and slow in a slow cooker for an easy hands-off option.
  • Add spice: Use spicy Italian sausage, add paprika, or sprinkle red pepper flakes.
  • Different meat: Substitute ground turkey or lean ground beef for a lighter result.
  • Rice options: Use brown rice, quinoa, or cauliflower rice to change texture and nutrition.