Unstuffed Pepper Soup
This hearty unstuffed soup recipe takes stuffed peppers and turns them into a simmering bowl of goodness. It's a cozy dinner loaded with fresh bell peppers, Italian sausage, and rice.
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Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 12 ounces spicy Italian sausage casings removed
- ½ yellow onion diced
- 2 large bell peppers diced
- 1 tablespoon minced garlic (about two to three cloves)
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 (8-ounce) can tomato sauce
- 5 cups water
- 1 cup medium-grain white rice
- ¼ cup grated Parmesan cheese for garnish
- ¼ cup chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add sausage and break it up while it cooks.
- Once the sausage is browned, add the onions, bell peppers, garlic, seasonings, vinegar, tomato sauce, and water. Adjust the heat to bring the soup to a simmer.
- Add the rice and stir. Simmer the soup uncovered until rice is tender (should be 15ish minutes.)
- Ladle the soup into bowls and garnish each with Parmesan cheese and chopped parsley.
Notes
Leftovers: This soup is best when it's made. If you store the leftovers, the rice will absorb the liquid. You can add more water or broth when you warm the soup, but the rice will be mushier.
Nutrition Estimate
Calories: 578kcal | Carbohydrates: 51.1g | Protein: 19.5g | Fat: 32.4g | Saturated Fat: 19.4g | Polyunsaturated Fat: 19.4g | Cholesterol: 68.2mg | Sodium: 1046.4mg | Fiber: 4.3g | Sugar: 7.9g
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