Stuffed Pepper Soup

Warm, hearty, and packed with bold Italian flavors, this sausage and rice soup is the kind of meal that brings everyone back for seconds. With savory sausage, tender rice, and a rich tomato-based broth, it’s the perfect cozy dinner for busy nights or chilly days. Simple ingredients come together in one pot to create a comforting, satisfying dish your whole family will love.

Servings: 8 (2 Quarts)

Cook Time: 45–50 minutes

Ingredients:

2 lbs Italian sausage (or Italian turkey sausage)

1/4 cup brown sugar

1 tablespoon minced garlic

1 medium onion, chopped

2 cups chopped green peppers

1 (28 oz) can tomato sauce

1 (28 oz) can chopped tomatoes

6 cups beef broth

1–1.5 tsp salt (adjust to taste)

1 tsp freshly ground black pepper

1 tsp dried oregano

1 tsp dried basil

1/2 tsp crushed red pepper flakes (optional, for a mild kick)

1 cup jasmine rice

Grated Parmesan cheese (optional topping)

Instructions:

In a large soup pan or Dutch oven, cook the Italian sausage over medium heat, breaking it apart as it browns. Add garlic, onion, and green peppers. Sauté until sausage is fully cooked and vegetables are soft and fragrant.

Stir in tomato sauce, chopped tomatoes, beef broth, brown sugar, salt, pepper, oregano, basil, and red pepper flakes. Bring to a boil.

Reduce heat to low and simmer uncovered for 30 minutes. This allows the flavors to meld and the broth to become rich and savory.

Stir in 1 cup jasmine rice and simmer 10–12 minutes until tender. If the soup thickens too much while the rice cooks, add a splash of additional beef broth to reach your desired consistency.

Taste and adjust seasoning if needed. Serve hot and top with parmesan cheese if desired.

Freezer Instructions:

This soup freezes best without the rice. Cook the soup up to step 3 (before adding rice).

Let it cool completely, then transfer to airtight freezer containers or heavy-duty freezer bags.

Label with the date and freeze for up to 3 months.

To reheat:

Thaw in the fridge overnight.

Reheat in a pot over medium heat until simmering.

Add freshly cooked rice (1 cup per 2 quarts of soup) and simmer until the rice is tender (about 10–12 minutes).

Taste and adjust salt and pepper as needed.