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
Scale
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.
