Stuffed Pepper Soup

Stuffed Pepper Soup loaded with spicy sausage, bell peppers and rice! Everything you love about a stuffed pepper but in soup form!


This has to be one of my favorite soups I’ve ever made. It’s thick, chunky, hearty with a bit of spice. If you love my stuffed peppers then you will love this Stuffed Pepper Soup!

This soup is super easy to throw together. You can even brown the sausage ahead of time and throw it all together the day of. This soup also freezes really well!


You can substitute ground beef or chicken for the sausage. I love the flavor and kick the spicy sausage adds to this soup. I also use fire roasted tomatoes for an extra kick.


To make this Stuffed Pepper Soup simply brown the sausage, the onion and peppers. Stir in beef broth, fire roasted tomatoes, crushed tomatoes and rice!

Serve this soup with a crispy baguette and shredded cheese to top each bowl! I also like to add a scoop of sour cream ontop!


Stuffed Pepper Soup

4.89 from 9 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Stuffed Pepper Soup loaded with spicy sausage, bell peppers and rice! Everything you love about a stuffed pepper but in soup form!


  • 2 tablespoons extra virgin olive oil divided
  • 1 pound sausage I used a spicy sausage but you can use mild if you do not like the heat
  • 2 bell peppers diced
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 14.5 ounce can beef broth
  • 1 14.5 ounce can diced fire roasted tomatoes
  • 1 cup crushed tomatoes
  • 1/2 teaspoon Italian seasoning
  • salt and pepper
  • 1 cup white rice cooked
  • chopped fresh parsley for garnish if desired
  • shredded cheese for serving if desired


  1. In a large pot or cast iron pot heat 1 tablespoon of olive oil over medium heat.
  2. Add in sausage and brown.
  3. Drain sausage and set aside.
  4. Add the remaining 1 tablespoon of oil to the same pot.
  5. Add in the onion and bell pepper and sauté for 2-3 minutes.
  6. Add in garlic and sauté for an additional minute.
  7. Pour in beef broth, diced tomatoes, crushed tomatoes and Italian seasoning. Add the sausage back to soup.
  8. Simmer, stirring occasionally for 30 minutes.
  9. Stir in rice and season with salt and pepper to taste.
  10. Serve immediately with parsley and a sprinkle of cheese on top of each bowl.

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!


Leave a Comment


  • william kelly

    Made this tonight watching football & temp. outside is 13 degrees ,,great tasting soup, Wife enjoyed and I myself,,Great Recipe. .thxs. .

    • Hi William!

      I am so glad to hear you and your Wife enjoyed it! Perfect soup for football and cold weather!



    • Hi Marlene,

      I would recommend using regular white rice or brown rice.



  • Lu Taylor

    I just made this soup and had a bowl. It was very good but next time and yes, there will be a next time I will use HOT sausage this time I was a little timid and used mild. Other than that, I would NOT change a thing!

  • Diana Schuett

    Can you freeze this soup? if so, should you freeze it with the rice or add it when you reheat.

    • Hi Diana,

      Yes you can freeze the soup. When I do it I freeze it as is with the rice in it as well. Reheats fine!



  • Bardo Galloro

    very tasty recipe however thick and dry if instructions followed as written.
    For more moisture, try:
    1.) 3 cans of fire roasted tomatoes
    2.) 2 cans of beef broth or 1 can of beef broth plus 1 can of water.
    3.) 1 or 2 cups of crushed tomatoes (your choice)

  • Michele

    It’s delicious! I double and make in the instant pot. Then freeze some on containers. Yum! Thank you.

  • Sharon Geyer

    Could you please tell me how much one serving is (i.e. 1 cup, etc.)

    I made this in my instant pot and doubled the recipe and used half hot sausage and half lean ground beef. I am trying to figure out how much one serving is. I am tracking everything on MyFitnessPal.

    Thank you.

    • Hi Sharon,

      It is hard to say exactly how much for 1 serving. I usually just do a rough estimated when making recipes. I would say 1 cup of soup is a good serving size.



  • Becca Evans

    Have you ever tried riced cauliflower instead of minute rice to make it low carb?

  • Jamie

    This was delicious. I used italian turkey sausage and brown rice to make it a little healthier. I love it. So simple and tasty. One-pot dishes are the best!

  • Marilyn Bobowski

    I used ground pork + 2 links of hot Italian sausage as I had no beef. Also I added 1/2 cup of Orzo pasta to the brown rice. I also used pizza spices instead of Italian for more spice taste. I also added some white mushrooms, because I had them. I also used the family size of beef broth. Turned out delicious! A little on the spicy side which made it sooo good Thanks for the simple recipe and great instructions.