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Stuffed Pepper Orzo Soup Recipe

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3.8 from 38 reviews

This Stuffed Pepper Orzo Soup is a hearty and comforting dish inspired by the classic stuffed bell pepper flavors. Ground beef, diced bell peppers, tomatoes, and tender orzo pasta come together in a flavorful tomato broth seasoned with Italian herbs and smoked paprika. Ready in just 40 minutes, this one-pot soup is perfect for a satisfying family meal.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 medium green bell pepper, diced (about 1 cup)
  • 3 garlic cloves, minced

Liquids and Sauces

  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2⅓ cups low-sodium chicken broth
  • 2 cups water
  • 2 tablespoons Worcestershire sauce

Seasonings and Pasta

  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup orzo pasta, uncooked

Garnish

  • Fresh parsley, chopped

Instructions

  1. Brown the Meat and Vegetables: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the ground beef, diced yellow onion, red bell pepper, and green bell pepper. Cook, breaking up the meat as it browns, for 8 to 10 minutes or until the beef is fully cooked and no longer pink. Drain excess grease if needed.
  2. Sauté the Garlic: Stir in the minced garlic and cook for 1 minute, stirring constantly, until fragrant to build a flavor base.
  3. Add Liquids and Seasonings: Add the diced tomatoes with their juice, tomato sauce, chicken broth, water, Worcestershire sauce, Italian seasoning, smoked paprika, kosher salt, and ground black pepper. Stir well to combine. Increase the heat and bring the soup to a gentle boil.
  4. Cook the Orzo: Stir in the uncooked orzo pasta. Reduce the heat to low, cover the pot, and let the soup simmer for 12 to 15 minutes. Stir occasionally to prevent the orzo from sticking and to check for tenderness. The soup will thicken slightly as the orzo cooks.
  5. Finish and Serve: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with freshly chopped parsley. Serve warm for a comforting meal.

Notes

  • For a leaner option, use ground turkey or chicken instead of ground beef.
  • Use low-sodium chicken broth to control the salt level in the soup.
  • If you prefer a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
  • Orzo cooks quickly, so keep an eye on the soup to avoid overcooking pasta.
  • Leftovers can be refrigerated for up to 3 days, and the soup thickens when chilled—thin with extra broth or water when reheating, if desired.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/stuffed-pepper-orzo-soup-recipe/