If you’re craving something hearty, comforting, and a little bit different, this Stuffed Pepper Orzo Soup Recipe is exactly what you need. It captures all the vibrant flavors of stuffed peppers but in a delightful, cozy bowl of soup. Juicy ground beef mingles with a colorful mix of bell peppers, tender orzo pasta, and rich tomato broth seasoned perfectly with Italian herbs. Every spoonful is like a warm embrace, making it a perfect weeknight dinner that feels both special and satisfying.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to bring out the fresh, bold flavors and fantastic texture in your soup. Each element plays a key role, whether it’s the brightness of the bell peppers or the comforting bite of orzo pasta.
- Ground beef (1 pound): Provides the rich, savory foundation and hearty protein for the soup.
- Green bell pepper (1 cup, diced): Adds a crisp, slightly bitter punch that balances the tomatoes.
- Red bell pepper (1 cup, diced): Brings sweetness and vibrant color, brightening the dish beautifully.
- Yellow onion (1 medium, diced): Offers depth and subtle sweetness once sautéd.
- Garlic (3 cloves, minced): Infuses the broth with warm, aromatic notes you can’t resist.
- Beef broth (4 cups): A rich, savory liquid base that carries all the flavors together.
- Tomato sauce (1 can, 15 oz): Creates a thick, tangy backdrop for the soup’s classic stuffed pepper taste.
- Diced tomatoes with juices (1 can, 14.5 oz): Adds chunks of tomato for texture and extra freshness.
- Orzo pasta (3/4 cup): These tiny pasta pearls give a pleasant, chewy texture that makes the soup hearty.
- Italian seasoning (1 tablespoon): Blends herbs like oregano and basil to evoke classic Italian flavors.
- Bay leaf (1): Adds subtle earthiness during simmering to deepen flavor complexity.
- Salt (1 teaspoon): Enhances all the other flavors, don’t skip it!
- Black pepper (1/2 teaspoon): Gives a mild kick and balances the sweetness of the veggies.
- Fresh parsley (2 tablespoons, chopped): Stirred in at the end for a fresh, herby finish that brightens each bowl.
How to Make Stuffed Pepper Orzo Soup Recipe
Step 1: Brown the Ground Beef
Start by heating a drizzle of olive oil in a large soup pot over medium heat. Toss in the ground beef and let it cook, stirring occasionally, until it’s nicely browned and all those delicious beefy bits develop at the bottom. This step builds the foundation of your soup’s savory flavor.
Step 2: Sauté Onions and Garlic
Next, add the diced yellow onion and minced garlic to the pot with your browned beef. Stir and cook until the onions soften and turn translucent, and the garlic becomes fragrant – this combo brings a sweet and aromatic base you’ll love.
Step 3: Add the Bell Peppers
Now toss in the diced green and red bell peppers. Cook everything together for about 5 minutes so the peppers soften just enough without losing their freshness and color. This step really brings the “stuffed pepper” vibe to life.
Step 4: Season the Soup
Sprinkle in the Italian seasoning, salt, and black pepper. Stir it all together so the herbs and seasoning coat every bit of that meaty and veggie goodness. This blend of spices instantly transforms the mixture with classic Italian flair.
Step 5: Pour in the Liquids and Simmer
Pour the beef broth, tomato sauce, and the canned diced tomatoes with their juices into the pot. Add the bay leaf to infuse subtle depth as the soup simmers. Bring everything up to a boil, then reduce the heat and let the soup gently simmer for about 15 minutes, allowing all the flavors to meld beautifully.
Step 6: Cook the Orzo
After the initial simmer, stir in the orzo pasta. Keep the soup simmering for another 10 minutes, stirring occasionally, until the orzo is tender but not mushy. It’s the perfect texture to give your soup a deliciously satisfying bite.
Step 7: Final Touches
Remove the bay leaf, give your soup a taste, and adjust seasoning if needed. Finish by stirring in chopped fresh parsley for a lovely herbaceous lift just before serving. Your Stuffed Pepper Orzo Soup Recipe is now ready to enjoy!
How to Serve Stuffed Pepper Orzo Soup Recipe
Garnishes
A sprinkle of fresh parsley is a classic finish, but don’t stop there. Add a dollop of sour cream for creaminess, or some grated Parmesan to bring an extra savory punch. Crushed red pepper flakes also add a nice kick if you like it spicy. These little additions elevate each spoonful and make the soup feel truly special.
Side Dishes
Serve this soup alongside crusty bread to soak up all that rich broth, or pair it with a crisp green salad tossed in a light vinaigrette for balance. Garlic bread works wonderfully too, creating a meal that’s both comforting and complete.
Creative Ways to Present
For a charming presentation, serve the soup in individual stoneware bowls sprinkled with parsley and a lemon wedge on the side to brighten the flavors. You could also ladle the soup into hollowed-out mini bell peppers for a fun twist that echoes the stuffed pepper theme. These little touches turn a simple soup into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container and you’ll have homemade comfort food ready whenever you need it. The flavors often deepen overnight, making it even better the next day!
Freezing
You can freeze leftovers for up to 2 months. Keep the orzo separate if possible, or slightly undercook it before freezing to prevent it from becoming mushy. Just thaw overnight in the fridge and reheat gently on the stove or microwave when ready to enjoy again.
Reheating
Reheat the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick. This will refresh the flavors and keep that lovely, hearty texture intact.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well and makes the soup a bit lighter, though you may want to add an extra splash of olive oil to keep it moist and flavorful.
Is this soup spicy?
No, this Stuffed Pepper Orzo Soup Recipe is mild by default, but you can always add crushed red pepper flakes or a dash of hot sauce if you like a little heat.
Can I make this gluten-free?
Yes! Just swap out the orzo pasta for a gluten-free pasta or even small rice grains, and you’ll have a gluten-free version that’s just as comforting and delicious.
How long does the soup take to cook?
From start to finish, it takes about 40 minutes. Most of that time is letting the soup simmer to develop amazing flavor and cooking the orzo just right.
Can I use fresh tomatoes instead of canned?
You can, but canned tomatoes are more convenient and provide a consistent flavor and texture year-round. If you use fresh, be sure to add tomato paste or cook them down to get the same richness.
Final Thoughts
If you’re looking for a cozy, flavorful meal that feels like a warm hug in a bowl, this Stuffed Pepper Orzo Soup Recipe is your answer. It’s easy enough for a busy weeknight but impressive enough to make any day feel special. Give it a try and dive into that irresistible combination of meaty, savory, and fresh vegetable goodness—you won’t regret it!
Print
Stuffed Pepper Orzo Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American-Italian
Description
This hearty Stuffed Pepper Orzo Soup combines the rich flavors of ground beef, bell peppers, and Italian seasonings with tender orzo pasta simmered in a savory tomato and beef broth base. Perfect for a comforting, filling meal that brings together the taste of classic stuffed peppers in a warm and satisfying soup.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes with juices
Grains and Seasonings
- 3/4 cup orzo pasta
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Olive oil, for cooking (about 1-2 tablespoons)
Instructions
- Brown the Beef: In a large soup pot, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks to ensure even browning.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot with the beef. Cook, stirring occasionally, until the onions are softened and fragrant but not browned.
- Add Bell Peppers: Stir in the diced green and red bell peppers and cook for about 5 minutes, until they begin to soften.
- Season the Mixture: Sprinkle in the Italian seasoning, salt, and black pepper. Stir well to evenly coat the vegetables and meat with the spices.
- Simmer Soup Base: Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Add the bay leaf. Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer gently for 15 minutes to allow flavors to meld.
- Cook the Orzo: Stir in the orzo pasta and continue simmering the soup for about 10 minutes, stirring occasionally, until the orzo is tender but not mushy.
- Finish and Serve: Remove and discard the bay leaf. Taste and adjust seasoning if necessary. Garnish the soup with chopped fresh parsley before ladling into bowls and serving warm.
Notes
- For a lighter version, use lean ground beef or substitute with ground turkey or chicken.
- You can add other vegetables like carrots or celery for extra flavor and nutrition.
- If you prefer a thicker soup, reduce the broth to 3 cups or add a slurry of cornstarch and water during the final simmer.
- Keep an eye on the orzo when cooking as it can quickly become overcooked and mushy.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
