Stuffed Banana Pepper Soup Recipe
By Ann
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
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, oregano, 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
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!
Note: 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
• To print the Stuffed Banana Pepper Soup recipe, click here.
• Disclosure the links in this post may be affiliate links.
• For more Recipes on Ann’s Entitled Life, click here.
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