This stuffed banana pepper soup recipe is simply fabulous. Spring, summer, winter or fall, this delicious soup makes for a great lunch or dinner, or a great soup course. Slightly spicy, slightly cream, totally flavorful stuffed banana soup recipe is one your whole family will enjoy.

Stuffed Banana Pepper Soup Recipe

Last year, Hubby made this Stuffed Banana Pepper Soup Recipe at least a dozen times. It is simply fantastic. While Hubby makes a lot of great soups (my grandfather always told him he should open up a soup restaurant), I do not always like all of them. I am not really a big soup fan. Oh sure, I will have a bowl of whatever he makes for dinner that night, but when he freezes the rest I seldom have more – with a few exceptions:

Hubby’s Buffalo Chicken Wing Soup Recipe is my favorite. He does not always get the chance to freeze any of the Buffalo Chicken Wing Soup, I like it that much. Same for the Philly Cheesesteak Soup Recipe and the (copycat) Panera’s Cream Cheese Potato Soup – very little to freeze because I gobble them up too!

And the same goes for this Stuffed Banana Pepper Soup Recipe. It is simply fabulous. He’s tweaked the recipe a bit, adding this, trying that, but this is the version we like the best. I hope you enjoy it too!

Notes:

A cheater way to make Chicken Stock if you have not made any in the pressure cooker and frozen it (or bought it canned) is to simply add a teaspoon of chicken bullion to a cup of cold water. Presto! Cheater chicken stock.

Stuffed Banana Pepper Soup Recipe Ingredients:

• 2 cups Banana Peppers, diced
• ½ Green Pepper, diced
• 1 medium Onion, chopped fine
• 1 lb Mild Ground Italian Sausage
• 1 heaping tsp Minced Garlic
• 1 TBSP Olive Oil
• 2 TBSP Butter
• 4 cups Chicken Stock
• ¾ cup Evaporated Milk
• 1½ cups Parmesan Cheese, shredded
• 8 oz Cream Cheese, cubed
• ¾ tsp Salt
• ½ tsp Black Pepper
• 1 tsp Basil
• 1 tsp Oregano
• ½ tsp Thyme
• 1 cup Dry Orzo

Stuffed Banana Pepper Soup Recipe Mise en Place:

• Measuring Cup
• Measuring Spoons
• Cutting Board
• Knife
• Large Stockpot
• Stirring Spoon

Stuffed Banana Pepper Soup Recipe Directions:

• Cut off tops of Peppers, remove seeds.
• Dice banana peppers and green peppers; set aside (reserve a few slices for garnish if you like).

• Chop onion; set aside.

• Spray the bottom of a large stockpot with nonstick spray.
• Chop up ground sausage (if necessary), add to stock pot; cook until sausage is no longer pink.
• Remove sausage from pan.

• In the same large stockpot (do not clean) sauté onion, garlic and peppers in olive oil and butter over medium heat for 5 minutes.
• Add back cooked sausage to the stockpot.

• Add chicken stock and evaporated milk to the stockpot mixture. Increase heat and bring the mixture to a boil.
• Add in Parmesan cheese, cream cheese, salt, pepper, basil, oregeno and thyme; stir until cheese begins to melt.
• Reduce heat to medium; cover and simmer 25 minutes stirring occasionally.
• Add dry Orzo pasta to the mixture.

• Stir constantly for 10 minutes until pasta is cooked.

• Makes 8 servings Stuffed Banana Pepper Soup

Yield: 8 servings

Stuffed Banana Pepper Soup Recipe

Print

This stuffed banana pepper soup recipe is simply fabulous. Spring, summer, winter or fall, this delicious soup makes for a great lunch or dinner, or a great soup course. Slightly spicy, slightly creamy, totally flavorful stuffed banana soup recipe is one your whole family will enjoy.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 cups Banana Peppers, diced
• ½ Green Pepper, diced
• 1 medium Onion, chopped fine
• 1 lb Mild Ground Italian Sausage
• 1 heaping tsp Minced Garlic
• 1 TBSP Olive Oil
• 2 TBSP Butter
• 4 cups Chicken Stock
• ¾ cup Evaporated Milk
• 1½ cups Parmesan Cheese, shredded
• 8 oz Cream Cheese, cubed
• ¾ tsp Salt
• ½ tsp Black Pepper
• 1 tsp Basil
• 1 tsp Oregano
• ½ tsp Thyme
• 1 cup Dry Orzo

Instructions

1. Cut off tops of Peppers, remove seeds.
2. Dice banana peppers and green peppers; set aside (reserve a few slices for garnish if you like).
3. Chop onion; set aside.
4. Spray the bottom of a large stockpot with nonstick spray.
5. Chop up ground sausage (if necessary), add to stock pot; cook until sausage is no longer pink.
6. Remove sausage from pan.
7. In the same large stockpot (do not clean) sauté onion, garlic, and peppers in olive oil and butter over medium heat for 5 minutes.
8. Add back cooked sausage to the stockpot.
9. Add chicken stock and evaporated milk to the stockpot mixture. Increase heat and bring the mixture to a boil.
10. Add in Parmesan cheese, cream cheese, salt, pepper, basil, oregano, and thyme; stir until cheese begins to melt.
11. Reduce heat to medium; cover and simmer 25 minutes stirring occasionally.
12. Add dry Orzo pasta to the mixture.
13. Stir constantly for 10 minutes until pasta is cooked.

Recommended Products

• 
  Vettore Non Slip Poly Cutting Boards With Juice Groove Dishwasher Safe BPA Free Plastic FDA Approved Rubber Feet (2 Piece Set, Black)
• 
  HOMi CHEf Commercial Grade Stainless Steel Stock Pot 20 Quart With Lid/Nickel Freee Stainless Steel Non Toxic Cookware Stockpot 20 Quart/Large Heavy Duty Stock Pots For Cooking
• 
  KitchenMade Measuring Cups Stainless Steel 6 Piece Stackable Set

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 594 Total Fat: 38g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 90mg Sodium: 1209mg Carbohydrates: 36g Fiber: 2g Sugar: 9g Protein: 27g

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