Friday, March 29, 2013

Stuffed Pepper Soup with Turkey Sausage and Orzo

I tend to come up with ideas for dishes at the weirdest times. When I am driving or in the shower, or I dream about them. Yes my friends, I dream about food. So much so that I have taken to leaving a note pad and pen by my bedside so I can write down my ideas before I forget them. You know how you will have an awesome dream but by the time you get a chance to tell someone you have forgotten most of it? Well I didn't want that to happen with my food ideas.

This night I was dreaming of my Turkey Sausage and Orzo Stuffed Peppers. It is one of the meals I make that the whole entire family loves and requests over and over. But now that it is just the two of us living here, 6 peppers is just way too much, so my mind was evidently searching for a new way to make it. Soup of course popped into my head because well, I just love soup. If I could make a soup out of all of my dishes I probably would!

Once I really looked at my ingredients list I knew that soup was a perfect twist for my stuffed peppers, and boy was I right! Even my non-soup lover, who wrinkles his nose every time I say I making soup for dinner, had to admit he really really liked this soup. It is hearty and flavorful, yet very light. I made a huge batch so we could freeze some for later. Now that I say that I think I will be pulling some out for dinner tonight!

Stuffed Pepper Soup with Turkey Sausage and Orzo

2 tablespoons olive oil
2 large sweet bell peppers (red, orange, or yellow), diced
1 (28-ounce) can of chefs cut or diced tomatoes
2 zucchini, cut in half lengthwise then sliced into half moons
3 cloves garlic, minced
1 large onion, chopped
4 cups chicken stock
1 cup orzo (rice shaped pasta)
1 pound turkey sweet Italian sausage ( I used Jennie-O)
Kosher salt
Fresh ground black pepper
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons flat-leaf parsley leaves, chopped
Parmesan cheese for sprinkling

Heat olive oil in a large heavy bottom soup pot over medium heat. Add your peppers, onion and garlic. Cover the pot to sweat the veggies a bit, about 15 minutes, stirring occasionally. Push the veggies to the sides of the pot and add the turkey sausage to the middle, breaking it up with a wooden spoon. Cook until there in longer any pink, combine with the cooked veggies.

Add the tomatoes, zucchini, chicken stock, paprika, cayenne, oregano, and thyme. Bring to a boil and then reduce it to a simmer. Allow soup to simmer about 20 minutes, then add your orzo. Cook an addition 7 minutes, or until the orzo is cooked al dente. 

Remove from the heat and stir in the parsley. Ladle into soup bowl and top with a sprinkle of Parmesan cheese. Serve with crusty bread to sop up that yummy broth.

Serves 4


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  1. Hearty, healthy, and I just love using Orzo. Perfect.

  2. Beautiful soup Bobbi! Can't wait to give this a try :)

    Happy Blogging!
    Happy Valley Chow

    1. Thanks hun :) I hope you enjoy it as much as we did!!

  3. Wow if this is your list of ingredients for your stuffed peppers they must be fabulously good! My mom's were horrid! And I love the idea of turning it into a comforting soup - a meal in itself.

    1. Yes it is the list taken pretty much straight from my stuffed peppers. You can find that recipe here :)