Easy Stuffed Pepper Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound hot Italian sausage
02 -
1 small yellow onion, chopped
03 -
1 red bell pepper, ½-inch chopped
04 -
1 green bell pepper, ½-inch chopped
05 -
4-6 garlic cloves, minced
06 -
⅛-¼ teaspoon red pepper flakes
07 -
1 can (28 oz) crushed tomatoes, no salt/seasonings added
08 -
1 can (14.5 oz) fire roasted diced tomatoes with juices
09 -
¾ cup uncooked long grain white rice
10 -
1 tablespoon each fresh chopped basil, oregano, parsley (or 1 teaspoon each dried)
11 -
½ teaspoon dried thyme
12 -
½ teaspoon salt
13 -
¼ teaspoon pepper
14 -
6 cups low sodium beef broth
→ Add Later
15 -
⅓ cup freshly grated Parmesan cheese
16 -
Freshly shredded mozzarella for serving
# Instructions:
01 -
Heat large pot over medium-high heat. Brown sausage and onions for 4 minutes, breaking up sausage. Add bell peppers, garlic and red pepper flakes; sauté 2-3 more minutes until meat is cooked. Drain grease.
02 -
Add all remaining soup ingredients except cheeses.
03 -
Cover soup and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, for 8-12 minutes until rice is cooked.
04 -
Stir in Parmesan cheese and season with salt and pepper to taste. Add additional broth if desired for thinner soup.
05 -
Ladle into bowls and top with shredded mozzarella.
# Notes:
01 -
Can use leftover or pre-cooked rice
02 -
Can substitute ground beef or turkey for sausage
03 -
Rice will continue to absorb broth in leftovers