Hearty Italian Pepper Soup

This Italian-American inspired pepper soup is a comforting blend of savory sausage, sweet bell peppers, and hearty rice in a rich tomato broth. The combination creates a satisfying one-pot meal perfect for chilly evenings when you need something warming but don't want to spend hours in the kitchen.

I first made this recipe during a particularly busy week when I needed something quick but satisfying. My family was immediately hooked by the rich tomato base and tender bites of sausage. Now it's requested at least twice a month in our household, especially during the colder months.

Ingredients

• Hot Italian sausage: Adds a wonderful depth of flavor and spice that forms the backbone of this soup. Quality matters here, so choose a brand with visible herbs and spices.
• Red and green bell peppers: Provide sweetness and texture while creating beautiful color in the soup. Look for firm peppers with glossy skin.
• Garlic cloves: Fresh and minced will infuse the broth with aromatic flavor. Always use fresh rather than pre minced for best results.
• Crushed tomatoes: Create the rich base for our soup. Choose a quality brand without added seasonings so you can control the flavor profile.
• Fire roasted diced tomatoes: Contribute smoky notes and texture. The fire roasting makes a noticeable difference in the final flavor.
• Long grain white rice: Absorbs the flavors while adding substance to make this a complete meal. Rinse it before adding for best texture.
• Fresh herbs: Including basil, oregano and parsley brighten the entire dish with their aromatic qualities. If using dried you'll need much less.
• Beef broth: Creates a rich foundation. Look for low sodium varieties so you can adjust the saltiness to your preference.
• Parmesan cheese: Adds umami depth and slight thickening to the finished soup. Always use freshly grated for proper melting.
• Mozzarella: For serving creates those coveted cheese pulls and adds creamy richness to each bowl.

Step-by-Step Instructions

Brown the Meat and Aromatics:

Heat your Dutch oven or large soup pot over medium high heat until you can feel warmth hovering about an inch above the surface. Add the Italian sausage and chopped onions together, breaking up the meat with a wooden spoon as it cooks. This initial step needs about 4 minutes, and you'll know it's ready when the sausage has lost its raw pink color and the onions are becoming translucent around the edges.

Add the Vegetables:

Introduce your chopped bell peppers, minced garlic, and red pepper flakes to the pot. Continue cooking for another 2 to 3 minutes, stirring occasionally. The peppers should just begin to soften but still maintain some firmness. The garlic should become fragrant but not brown, which would make it bitter. Once the sausage is completely cooked through with no pink remaining, carefully drain the excess grease.

Build the Soup Base:

Add both types of tomatoes, rice, all herbs, salt, pepper, and beef broth to the pot. Give everything a good stir to ensure the rice isn't clumping together and all ingredients are evenly distributed throughout the liquid. The tomatoes might sizzle a bit when they hit the hot pot, which is perfectly normal.

Simmer to Perfection:

Cover the pot with a tight fitting lid and bring the mixture to a full boil. Once boiling bubbles appear consistently across the surface, reduce the heat to low to maintain a gentle simmer. Keep the pot covered, lifting the lid occasionally to stir and prevent the rice from sticking to the bottom. Allow the soup to simmer for 8 to 12 minutes, or until the rice is tender but still has a slight bite. Different rice varieties may require different cooking times, so start checking at the 8 minute mark.

Finish with Cheese:

Once the rice is properly cooked, remove the pot from heat and stir in the freshly grated Parmesan cheese. The cheese will melt into the hot soup, adding richness and helping to thicken the broth slightly. Taste and adjust the seasoning with additional salt and pepper as needed. If the soup seems too thick, add more beef broth until you reach your desired consistency.

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The fire roasted tomatoes are my secret weapon in this recipe. I discovered their impact by accident when I grabbed the wrong can from my pantry once, and now I wouldn't make this soup without them. The subtle smoky flavor they contribute elevates the entire dish and complements the spicy sausage perfectly. My daughter actually requests this soup specifically for her thermos on cold school days.

Storage and Reheating

This pepper soup will keep beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and improve overnight, making this an excellent make ahead meal option. When storing, allow the soup to cool completely before refrigerating to prevent condensation from diluting the flavors.

Ingredient Substitutions

This recipe is incredibly versatile and forgiving. If you prefer a milder flavor, substitute sweet Italian sausage or even ground turkey seasoned with Italian herbs. For a vegetarian version, replace the meat with a pound of mushrooms and swap in vegetable broth.

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Pro Tips

Frequently Asked Questions

→ Can I substitute the Italian sausage?

Yes, you can substitute Italian sausage with lean ground beef or turkey as mentioned in the ingredients. This will create a milder flavor profile, so you might want to add extra herbs or seasoning.

→ What type of rice works best in this soup?

Long grain white rice is specified in the recipe, but you could use other varieties like basmati or jasmine. Brown rice can also work but will require additional cooking time and possibly more broth.

→ How can I make this soup less spicy?

To reduce the spice level, use mild Italian sausage instead of hot, reduce or omit the red pepper flakes, and ensure you're using regular diced tomatoes rather than fire-roasted ones which can add heat.

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and reheated. Keep in mind the rice may continue to absorb liquid during storage, so you might need to add extra broth when reheating to maintain the desired consistency.

→ Is this soup freezer-friendly?

Yes, you can freeze this soup for up to 3 months. For best results, freeze it without the cheese and add fresh cheese when serving. The rice may become slightly softer after freezing and thawing.

→ What can I serve with this soup?

This hearty soup pairs wonderfully with crusty bread, a simple side salad, or garlic bread for dipping. Since it's already a complete meal with protein, vegetables, and starch, a light side is all you need.