If you’re craving something hearty, flavorful, and just downright comforting, this Pepper Soup with Sausage, Tomatoes, and Rice Recipe is exactly what your dinner table needs. It’s a vibrant blend of spicy Italian sausage, sweet bell peppers, and juicy tomatoes all simmered to perfection with tender rice soaking up every bit of that rich, savory broth. This soup brings together warmth, zest, and a soul-satisfying texture that will have you going back for seconds — it’s truly a one-pot wonder that’s perfect any time you want a cozy yet exciting meal.
Ingredients You’ll Need
All the ingredients in this Pepper Soup with Sausage, Tomatoes, and Rice Recipe are simple and easy to find, yet each plays a crucial role in building layers of flavor and mouthwatering texture. From the spicy sausage that adds richness to the fresh bell peppers lending a subtle sweetness and color, every ingredient is essential for making this soup a winner.
- Hot Italian sausage: Adds bold, spicy flavor and protein to make the soup hearty.
- Small yellow onion, chopped: Provides a savory base that balances out the spice.
- Red bell pepper, chopped: Brings natural sweetness plus vibrant red color.
- Green bell pepper, chopped: Adds a fresh, slightly bitter note and crunch.
- Garlic cloves, minced: A flavor powerhouse that deepens every bite.
- Crushed tomatoes (28 oz can): Creates a rich and tangy tomato base for the soup.
- Fire-roasted diced tomatoes (14.5 oz can): Adds smoky complexity to the dish.
- Uncooked long-grain white rice (3/4 cup): Soaks up flavors and adds comforting texture.
- Low-sodium beef broth (6 cups): The flavorful cooking liquid that holds everything together.
- Fresh herbs (basil, oregano, parsley): Sprinkle fresh green notes to brighten the soup.
- Freshly grated Parmesan cheese: Adds a salty, nutty finish to boost creaminess.
How to Make Pepper Soup with Sausage, Tomatoes, and Rice Recipe
Step 1: Brown the Sausage and Onion
Start by heating a large soup pot over medium-high heat. Add the hot Italian sausage and chopped yellow onion. Cook and break up the sausage with a spoon until it’s nicely browned and the onion is soft, about 4 minutes. This is where the soup gets its rich, meaty foundation, as the sausage fat will help build flavor in the next steps.
Step 2: Sauté the Bell Peppers and Garlic
Next, toss in the chopped red and green bell peppers along with the minced garlic. Stir everything together and sauté for 2 to 3 minutes until the peppers start to soften and the garlic becomes fragrant. This step lets the peppers release their sweetness and adds a wonderful aromatic lift to the soup.
Step 3: Add Tomatoes, Rice, Herbs, and Broth
Pour in the crushed tomatoes and fire-roasted diced tomatoes, followed by the uncooked rice and your selection of fresh herbs like basil, oregano, and parsley. Pour in the beef broth, then give everything a good stir. This combination is going to meld together as it simmers, with the rice absorbing all the flavors and thickening the broth.
Step 4: Simmer the Soup
Bring the soup to a rolling boil, then reduce the heat to low. Let it simmer gently for 8 to 12 minutes or until the rice is tender and the flavors are beautifully blended. Patience here is key! The simmering transforms the soup into a comforting, satisfying bowl of goodness with perfectly cooked rice.
Step 5: Finish and Season
Once the rice is cooked, stir in freshly grated Parmesan cheese for a wonderful boost of creaminess and umami. Taste the soup and adjust seasoning with salt, pepper, or even a pinch more herbs if desired. Serve hot, topped with shredded mozzarella if you’re feeling indulgent—it melts right into the warm soup, making each spoonful deliciously cheesy.
How to Serve Pepper Soup with Sausage, Tomatoes, and Rice Recipe
Garnishes
The best garnishes are fresh and bright to contrast the rich, spicy soup. Sprinkle chopped fresh parsley or basil right before serving. A little extra Parmesan cheese or shredded mozzarella on top adds a lovely melty texture. You could even include a dollop of sour cream or a swirl of Greek yogurt to cool the heat slightly and add creaminess.
Side Dishes
This Pepper Soup with Sausage, Tomatoes, and Rice Recipe shines on its own but pairs beautifully with crusty bread or garlic toast to soak up every last bit. A simple green salad with a tangy vinaigrette offers a refreshing balance. Roasted vegetables or a side of steamed greens can also round out your meal perfectly.
Creative Ways to Present
Want to impress guests? Serve this soup in rustic bread bowls for a cozy, edible presentation. Or, ladle it into individual ceramic bowls and garnish each with a sprig of fresh herb and a light drizzle of olive oil. Even adding a pinch of red pepper flakes on top can give your presentation a vibrant pop of color.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The soup thickens as it cools because of the rice, so you might want to add a splash of broth or water when reheating to bring it back to your preferred consistency.
Freezing
This soup freezes wonderfully! Transfer cooled soup to freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally to prevent sticking.
Reheating
To reheat, warm the soup over medium heat on the stove, stirring to evenly distribute the heat. Add a little broth or water if the soup feels too thick after storage. Microwaving in short intervals also works well; just stir between heating to ensure it’s piping hot all the way through.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While hot Italian sausage provides a spicy kick, you can opt for mild sausage or even a chicken sausage if you want a lighter option. Just adjust the seasoning to keep that vibrant flavor balance.
Is there a way to make this recipe vegetarian?
Definitely! Substitute the sausage with seasoned plant-based sausage or hearty mushrooms, and use vegetable broth instead of beef broth. The tomatoes, peppers, and herbs will still deliver plenty of flavor.
What if I don’t have fire-roasted diced tomatoes?
No worries! Regular diced tomatoes or even fresh diced tomatoes work just fine. Fire-roasted ones add a subtle smoky depth, but the soup will still be delicious without them.
Can I use brown rice instead of white rice?
You can, but keep in mind brown rice takes longer to cook. You might need to simmer the soup a bit longer or pre-cook the brown rice before adding it to ensure it’s tender.
How spicy is this Pepper Soup with Sausage, Tomatoes, and Rice Recipe?
The heat level depends mostly on the sausage you choose and the amount of garlic and herbs. Using hot Italian sausage adds a moderate spice, but you can tone it down with mild sausage and adjust seasoning to your preference.
Final Thoughts
This Pepper Soup with Sausage, Tomatoes, and Rice Recipe truly feels like a warm hug in a bowl. It’s convenient, packed with wholesome ingredients, and bursting with layers of robust flavors you’ll love sharing with family and friends. I can’t recommend it enough—try making it soon and watch it become one of your favorite go-to comfort foods.
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Pepper Soup with Sausage, Tomatoes, and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and flavorful Pepper Soup featuring spicy Italian sausage, bell peppers, and tomatoes simmered with rice in a savory beef broth. This comforting soup is finished with fresh herbs and Parmesan cheese, perfect for a satisfying meal any day.
Ingredients
Meat and Aromatics
- 1 lb hot Italian sausage
- 1 small yellow onion, chopped
- 4–6 garlic cloves, minced
Vegetables
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
Other Ingredients
- 3/4 cup uncooked long-grain white rice
- 6 cups low-sodium beef broth
- Fresh herbs (basil, oregano, parsley), chopped to taste
- Freshly grated Parmesan cheese, to taste
- Shredded mozzarella, for topping (optional)
Instructions
- Brown the Sausage and Onion: In a large soup pot over medium-high heat, cook the hot Italian sausage and chopped yellow onion together for about 4 minutes until the sausage is browned and the onion is softened.
- Sauté the Peppers and Garlic: Add the chopped red and green bell peppers, minced garlic, and red pepper flakes to the pot. Stir and sauté for 2–3 minutes until the peppers begin to soften and the garlic is fragrant.
- Add Tomatoes, Rice, Herbs, and Broth: Pour in the crushed tomatoes, fire-roasted diced tomatoes, uncooked white rice, and the fresh chopped herbs. Then add the low-sodium beef broth and stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 8–12 minutes or until the rice is fully cooked and tender, stirring occasionally to prevent sticking.
- Finish with Cheese and Seasoning: Stir in freshly grated Parmesan cheese and adjust the seasoning with salt and pepper as needed. Serve the soup hot, topped with shredded mozzarella cheese if desired.
Notes
- Use low-sodium beef broth to control the salt content.
- Adjust the amount of garlic and red pepper flakes according to your spice preference.
- Optional mozzarella topping adds creamy richness but can be omitted for a lighter dish.
- To make this recipe gluten-free, verify that the sausage contains no gluten additives.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
