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This cozy One-Pot Pepper Soup packs all the yummy goodness of traditional Italian stuffed peppers into a quick meal you can make in under half an hour! Every spoonful brings together tasty Italian sausage, colorful bell peppers, and soft rice swimming in a tangy tomato broth that's jazzed up with Italian herbs and topped with gooey mozzarella cheese.
I brought this to a community dinner last winter and came back with nothing but an empty pot and neighbors begging for the instructions. Everyone went back for more after tasting how the Italian sausage and peppers came together in that rich tomato mix!
Key Ingredients and Smart Picks
- Italian Sausage - Adds tons of built-in flavor; spicy kind brings richness without too much kick
- Bell Peppers - Mix green (for earthiness) with red (for natural sweetness)
- Long Grain White Rice - Goes straight into the broth to soak up all the good stuff
- Crushed Tomatoes - Forms the thick, hearty base; grab San Marzano if you can
- Fire-Roasted Diced Tomatoes - Brings a hint of smokiness and nice chunks
- Fresh Herbs - Basil and parsley add brightness; don't worry if you only have dried
- Parmesan and Mozzarella - Creates that creamy richness and stretchy cheese effect
The best part happens when the rice cooks right in the tomato mixture, soaking up all those amazing flavors while its starches naturally thicken the soup to just the right consistency.
Step-by-Step Cooking Guide
- Step 1: Cook Meat and Veggies
- Get a big Dutch oven hot and cook Italian sausage with chopped onions until almost done. Toss in your bell peppers, garlic, and red pepper flakes, then keep cooking until meat isn't pink and veggies start getting soft. Pour off extra fat if needed.
- Step 2: Throw Everything Else In
- Add your crushed tomatoes, fire-roasted diced tomatoes, uncooked rice, beef broth, and all your seasonings and herbs. This all-at-once approach makes cooking super easy while creating deep flavor.
- Step 3: Let It Bubble
- Get the soup boiling, then turn down the heat, cover the pot, and let it simmer about 8-12 minutes until the rice feels soft but still a bit firm. Start your timer once it's fully bubbling. The rice will keep cooking a bit after you turn off the heat.
- Step 4: Mix In Cheese
- Stir fresh-grated Parmesan right into the whole pot. For the mozzarella, wait and add it to each bowl instead of the main pot so you get those nice stretchy cheese pulls with every bite.
- Step 5: Make It Your Way
- Want a thinner soup? Just splash in more beef broth until it looks right to you. The soup gets thicker naturally as the rice soaks up liquid.
- Step 6: Dig In
- Scoop into bowls while it's hot, top with some fresh mozzarella, and let it melt a little before eating. Sprinkle more fresh herbs on top if you'd like.
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Fantastic Nutritional Benefits
This soup isn't just tasty—it's good for you too. The bell peppers pack vitamins A and C, while tomatoes give you lycopene that fights off cell damage. Protein-rich sausage and fiber-packed rice work together to keep you full longer. Each bowl has about 400 calories with 25g of protein, making it filling without weighing you down.
Money-Saving Dinner Option
With prices going up everywhere, this soup really stretches your dollar. One pot feeds 6-8 folks for under $15 total. It turns basic, cheap ingredients into something that tastes like restaurant food. Buy peppers when they're on sale or use frozen ones to save even more money. The leftovers heat up great, so you can eat it for several meals.
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Kid-Friendly Tweaks
Got picky eaters at home? No problem with this soup. If your kids don't like chunky veggies, give it a quick blend. For little ones who can't handle spicy food, go with mild Italian sausage, while grown-ups can add red pepper flakes to their own bowls. Everyone can put exactly how much cheese they want on top, so no more dinner table fights.
Perfect Pairings Year-Round
This soup works great no matter when you make it. In summer, try it with cool cucumber salad or some juicy watermelon slices. Fall and winter call for warm crusty bread or cheesy garlic toast for dipping. Spring? Add a side of fresh asparagus or a light pea salad. The tomato base feels warm and cozy whenever the weather turns chilly.
Important Notes
- Cut your peppers about ½-inch big so they don't turn too soft
- Different rice brands cook at different speeds, so check it now and then
- The soup gets thicker as it sits, so keep extra broth handy for leftovers
- Buy blocks of cheese and grate them yourself—they melt way better
- If freezing, leave out the rice and add freshly cooked rice when reheating
The first time I made this, I ended up with mushy rice that fell apart. Now I always test it a few minutes early and take it off the heat when it still has a tiny bit of firmness left.
Pro Cooking Tricks
- Try cooking the dry rice in the pot for a minute or two before adding liquid for extra flavor
- Throw in a Parmesan rind while it's simmering for amazing depth (just fish it out later)
- Keep the bubbling gentle so your rice doesn't turn gummy
- For meal planning, you can cook rice separately and mix it in right before eating
- Add a little swirl of good olive oil on top before serving for extra richness
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This One-Pot Pepper Soup has become my favorite quick dinner on busy nights. You get all the comfort of old-fashioned stuffed peppers without the trouble of scooping out peppers and stuffing them or waiting forever for them to bake. All those wonderful flavors come together so much faster, making it perfect when you want something warm and filling but don't have tons of time to cook.
Last-Minute Advice
- Grab some good bread for sopping up the last bits in your bowl
- Cook twice as much for quick meals throughout your week
- When feeding a group, set out bowls of extra toppings like cheese, herbs, and hot sauce
- Try adding a small splash of red wine vinegar at the end for extra zing
- Using leftover rice? Cut the broth to 4 cups and stir it in at the finish line
Frequently Asked Questions
- → What if I'm using frozen dumplings?
- Toss them in during the last 10–12 minutes of cooking time to avoid getting soggy.
- → Can I make it spicier?
- Yes, stir in chili paste, red pepper flakes, or your favorite hot sauce.
- → How do I store leftovers?
- Keep in the fridge for 3-4 days. Reheat gently on the stovetop and add a little liquid if it thickens.
- → Can I freeze this soup?
- Avoid freezing with dumplings—they get soggy. Freeze the broth base and add fresh dumplings when reheating.
- → Can I make this vegan?
- Absolutely! Use vegan dumplings and swap the coconut milk with a plant-based alternative.