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Savory Orzo Stuffed Banana Peppers Soup

Savory Orzo Stuffed Banana Peppers Soup: A Cozy Delight

A warm and creamy Savory Orzo Stuffed Banana Peppers Soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds rich flavor; use vegetable oil for a lighter touch.
  • 1 tablespoon Butter Enhances the soup's creaminess; omit for a dairy-free version.
  • 1 Banana Peppers Main flavor source.
  • 1 Green Pepper Adds crunch and freshness.
  • 1 Onion Creates depth; use yellow or white onions for best results.
  • 2 cloves Garlic Infuses aroma and enhances taste.
For the Protein & Broth
  • 1 pound Ground Turkey A hearty protein source; replace with lentils or beans for vegetarian option.
  • 4 cups Chicken Broth Forms the soup’s base; swap for vegetable broth in vegetarian adaptations.
For the Creamy Goodness
  • 1 cup Evaporated Milk Adds luscious creaminess; coconut milk is a great dairy-free substitute.
  • 1 cup Parmesan Cheese Provides richness; nutritional yeast works well for a vegan alternative.
  • 4 ounces Cream Cheese Contributes to the soup's decadent texture.
For the Pasta
  • 1 cup Orzo Pasta The heartiness of the soup; substitute with any small pasta if desired.
For Seasoning
  • to taste Salt Essential for flavor enhancement.
  • to taste Black Pepper Essential for flavor enhancement.
  • 1 teaspoon Dried Basil This aromatic herb enriches the dish.
  • 1 teaspoon Oregano This aromatic herb enriches the dish.
  • 1 teaspoon Thyme This aromatic herb enriches the dish.

Equipment

  • large pot

Method
 

Instructions
  1. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until the butter is melted and bubbling.
  2. Add 1 diced banana pepper, 1 diced green pepper, 1 chopped onion, and 2 minced garlic cloves to the pot. Sauté for about 5–7 minutes until softened.
  3. Incorporate 1 pound of ground turkey into the pot, breaking it apart. Cook for 5–6 minutes, until no longer pink.
  4. Pour in 4 cups of chicken broth and 1 cup of evaporated milk, then season with salt, black pepper, 1 teaspoon of dried basil, 1 teaspoon of oregano, and 1 teaspoon of thyme. Simmer for about 5 minutes.
  5. Stir in 1 cup of grated Parmesan cheese and 4 ounces of cream cheese, cooking until fully melted.
  6. Add 1 cup of uncooked orzo, stirring well. Cook for 10-12 minutes until tender.
  7. Taste the soup to check seasoning, adding more salt or pepper if needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 50mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Thaw in the fridge and reheat on the stove.

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