Stuffed Pepper Orzo Soup
This comforting Stuffed Pepper Orzo Soup combines the flavors of a classic stuffed pepper with the heartiness of orzo pasta. Packed with vegetables, lean protein, and spices, it's a delicious and satisfying meal perfect for any day of the week.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
- 4 bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 pieces bell pepper, diced Any colors
- 3 cloves garlic, minced
- 1 pound ground turkey or beef
- 1 can (14.5 ounces) diced tomatoes With juice
- 4 cups chicken broth
- 1 cup orzo
- 2 teaspoons Italian seasoning
- 1 teaspoon salt Adjust as needed
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped For garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell peppers. Sauté for about 5 minutes until the vegetables soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground turkey or beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in the can of diced tomatoes (with juice), chicken broth, orzo, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes or until the orzo is al dente and the flavors have melded together.
- Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh parsley.
Notes
You can add other vegetables like zucchini or corn for extra nutrition and flavor.
For a vegetarian version, substitute the ground meat with plant-based meat or lentils and use vegetable broth.
The soup can be stored in the refrigerator for up to 3 days and reheats well.