This stuffed banana pepper soup recipe is simply fabulous. Throughout the year 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
Spring, summer, winter, or fall, this delicious Stuffed Banana Pepper Soup makes for a great lunch or dinner as well as a great soup course. This hearty recipe is laden with banana peppers, green peppers, Italian sausage, onions, and aromatic spices.
Every year Hubby makes 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 have some favorites:
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!
How to Make Stuffed Banana Pepper Soup
You will want to begin by cutting off the tops of the Peppers and removing the seeds. Dice the peppers then set them aside, reserving a few for garnish if desired. Next, chop the onion and also set it aside for later use.
Get out a large stockpot and spray the bottom with nonstick spray. Add the Italian sausage to the stockpot and cook until it’s no longer pink. Remove the sausage from the pan and set aside.
In the same large stockpot (do not clean), sauté the onion, garlic, and peppers in olive oil and butter over medium heat for about five minutes. Add the cooked sausage back into the pot along with the stock and evaporated milk. Turn up the heat and bring to a boil, occasionally stirring.
Add in the parmesan cheese, cream cheese, salt, pepper, basil, oregano, and thyme; stir until the cheese begins to melt. Reduce the heat to medium; cover and simmer for about 25 minutes, stirring occasionally.
Add the dry Orzo pasta to the mixture, stirring constantly for about ten minutes, or until the pasta is cooked through. Serve and enjoy!
Tips for Making Stuffed Banana Pepper Soup:
● 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.
● If you prefer to not use a stockpot to cook your sausage, simply make it in a frying pan, but be sure to add all the juices and leftover stuff in the frying pan to the stockpot for the next step. There is a lot of flavor you do not want to miss there.
● This soup freezes well and should be stored in an airtight container.
● If you are unfamiliar with orzo pasta, it resembles rice, except in pasta form, and is a bit bigger than rice. Since it is so small, it does not take long to cook, which is why it is important to add it in the end.
Common Questions About Stuffed Banana Pepper Soup
Can I Eat Soup Every Day?
It is important that a daily diet is well-rounded as far as vital nutrients go. Therefore, if the soup you’re eating is well-rounded and not leaving out any vital nutrients, I would say go right ahead and soup it up. However, it’s always best to talk with a doctor before doing something drastic such as eating soup every day for an extended period. Soup is a common food that people eat when trying to focus on a healthier lifestyle. However, it’s important to note that soup, in general, isn’t always a healthy choice and you should check ingredients before ever assuming it is.
How Do You Eat Stuffed Peppers?
If it is a bell pepper, usually people slice into the pepper and cut it into bite-size portions and eat it with the inside ingredients. However, some people will eat the inside ingredients and never touch the pepper itself. Then, you have those that eat the inside ingredients first before picking up the empty pepper and eating it by itself. Honestly, it’s however you prefer to it, there’s no special rule to eating them. Personally, I hate having to try and eat stuffed peppers of all shapes and sizes which is why I opt for the soup versions of those recipes.
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:
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 stockpot; 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
- 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
- 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.
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Amount Per Serving: Calories: 594Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 90mgSodium: 1209mgCarbohydrates: 36gFiber: 2gSugar: 9gProtein: 27g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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