Hearty Stuffed Pepper Soup Recipe with Beef and Rice

I loved this Stuffed Pepper Soup — it’s easy to make and full of flavor. Ground Italian sausage, bell peppers, onions and tomatoes simmer together to create a soup that tastes just like classic stuffed peppers.

Soup is one of my favorite meals. I could eat it every day and often do. This Stuffed Pepper Soup uses crumbled Italian sausage, rice, and diced green bell pepper to reproduce that familiar stuffed-pepper flavor in a warm, comforting bowl. It’s perfect for busy weeknights, yet tasty enough for company.

Making Stuffed Pepper Soup

Follow these simple steps to make this hearty soup on the stove-top.

Step 1: In a large soup pot, cook and crumble 1 pound of Italian ground sausage over medium heat. Add 1 small diced yellow onion and 1 1/2 cups diced green bell pepper. Cook until the vegetables are softened and translucent. Drain any excess fat from the pot.

Step 2: Add 28 oz crushed tomatoes, 30 oz diced tomatoes, 3 cups vegetable broth, and the seasonings: 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 30 minutes to allow flavors to meld.

Step 3: Meanwhile, cook 1 cup long-grain white rice according to package directions. When the soup has finished simmering, stir in the cooked rice and mix well. Serve hot.

Slow Cooker Instructions

This recipe easily adapts to a slow cooker with minimal extra work. You will still brown the sausage and cook the rice separately on the stove.

Start by cooking and crumbling the sausage in a skillet, then drain the fat. Place the cooked sausage in the slow cooker and add the onions, peppers, crushed and diced tomatoes, broth, and seasonings (everything except the rice). Cook on low for 4–5 hours or on high for 2–3 hours. Add cooked rice just before serving so it doesn’t soak up too much liquid.

Freezing Instructions

To freeze the soup, prepare it through the simmering step but stop before adding rice. Rice will absorb broth and become mushy after freezing and reheating, so save the rice for when you reheat and serve.

Allow the soup to cool completely, then transfer it to freezer-safe containers or large freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and stir in freshly cooked rice before serving.

Ingredients

1 pound Italian ground sausage
1 small yellow onion, diced
1 1/2 cups green bell pepper, diced
28 oz crushed tomatoes
30 oz diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable broth
1 cup long-grain white rice (uncooked) — cook separately and add at the end

Instructions

In a large soup pot over medium heat, brown and crumble the Italian sausage. Add the chopped onion and diced green pepper and cook until softened. Drain excess fat.
Add crushed tomatoes, diced tomatoes, vegetable broth, thyme, oregano, basil, salt and pepper. Stir to combine. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
Cook rice according to package instructions. Stir the cooked rice into the soup just before serving. Adjust seasoning to taste and enjoy.

Serving Suggestions

Garnish with grated Parmesan or shredded mozzarella for extra richness. Serve with crusty bread or a simple green salad for a complete meal.

Nutrition (per serving)

Notes & Tips

Use ground turkey or lean ground beef if you prefer a different protein; flavor will vary slightly.
If you like a heartier soup, add cooked ground beef or extra vegetables such as diced carrots or zucchini.
For a lower-sodium version, use low-sodium broth and reduce added salt.
Leftovers keep well in the refrigerator for 3–4 days. Store rice separately for best texture if you plan to freeze.

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