This Hearty Stuffed Pepper Orzo Soup is a warm hug in a bowl! Bursting with colorful bell peppers, tasty orzo pasta, and zesty seasonings, it’s a delightful dish for any day.
I love how filling and comforting this soup is. It’s like eating a stuffed pepper but in slurp-able soup form! Plus, who can resist a bowl that’s so easy to make? 😋
Key Ingredients & Substitutions
Ground Beef: I usually use ground beef for its rich flavor, but ground turkey is a great lean option. You can also use plant-based meat substitutes for a vegetarian spin!
Bell Peppers: Any combination of bell peppers works wonders in this soup. If you’re short on fresh peppers, feel free to use frozen ones. They’ll add color and a hint of sweetness!
Orzo Pasta: Orzo gives the soup a delightful texture, but you can swap it for other small pastas like ditalini or even rice if you prefer. Just adjust the cooking time accordingly.
Broth: I stick to beef broth for a more robust flavor, but vegetable broth is perfect for a lighter taste. You can use homemade broth for a richer touch!
What’s the Best Way to Prepare Vegetables for This Soup?
Getting your veggies right is key for flavor and texture. Start with a good dice size—about 1/2 inch cubes for the onions, bell peppers, carrots, and celery. This helps everything cook evenly.
- For the onions, cooking them until they’re soft and translucent adds sweetness.
- Garlic is added later so it doesn’t burn; it only needs a minute to become fragrant.
- Always eat your veggies colorful! Mix up the bell pepper colors to make your soup inviting.
Hearty Stuffed Pepper Orzo Soup
Ingredients You’ll Need:
- For the Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 3 bell peppers (red, yellow, green), diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- For the Soup:
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups beef broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional for depth)
- Salt and pepper, to taste
- 1 cup orzo pasta
- 2 tablespoons tomato paste
- For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional for serving)
How Much Time Will You Need?
This hearty soup will take about 15 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 45 minutes of deliciousness, from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook for about 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Then, toss in the minced garlic and cook for another minute to release that amazing aroma!
2. Brown the Meat:
Add the ground beef to the pot. Use a spoon to break it up and cook it until it’s browned and no longer pink. If there’s any excess fat, drain it off, so your soup isn’t greasy.
3. Add the Veggies:
Now it’s time to add the diced bell peppers, carrots, and celery. Stir everything together and cook for about 5-7 minutes until the veggies are just starting to soften. This step adds fantastic flavor!
4. Combine the Ingredients:
Stir in the diced tomatoes with their juice, tomato paste, dried oregano, dried basil, smoked paprika, salt, and pepper. Mix everything well to ensure those flavors blend beautifully!
5. Bring to a Boil:
Pour in the beef broth and bring the soup to a good boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for about 20 minutes. This waiting game lets the flavors deepen.
6. Cook the Orzo:
After your soup has simmered, add the orzo pasta. Let it cook for an additional 8-10 minutes, or until the orzo is tender. Give it a taste, and if it needs more salt and pepper, feel free to adjust!
7. Serve and Enjoy:
Once the soup is cooked to perfection, ladle it into bowls. Garnish with fresh parsley and sprinkle some grated Parmesan cheese on top if you like. Serve warm and enjoy every comforting sip of your hearty stuffed pepper orzo soup!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Meat?
Absolutely! While ground beef is traditional, you can easily substitute it with ground turkey for a lighter option. For a vegetarian version, use a plant-based ground meat alternative or skip the meat altogether and add more vegetables or beans.
What If I Don’t Have Orzo Pasta?
No problem! You can replace orzo with any small pasta, like ditalini or even mini shells. Alternatively, use rice (about 1/2 cup) if you prefer. Just remember to adjust the cooking time accordingly, as rice may take longer to cook.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! Just follow the recipe and store it in the fridge for up to 2 days before serving. Reheat and add the orzo just before serving to keep it from becoming mushy.
