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This cozy Stuffed Pepper Orzo Soup has all the flavors of classic stuffed peppers but in a warm, hearty bowl of soup. It’s filling, family-friendly, and comes together in just about 30 minutes. The tender orzo pasta makes it extra comforting, while the colorful peppers keep it bright and fresh.
If you’re craving more easy comfort food, you’d also love our Stuffed Pepper Soup or Tuscan White Bean Soup next.
Why you’ll love it
Think of this as stuffed peppers made way easier. No baking, no stuffing—just everything you love about the classic dish simmered together in one pot. The beef makes it hearty, the peppers add sweetness, and the orzo pasta soaks up all the savory tomato broth.
It’s quick enough for weeknights, super satisfying, and even better the next day.
Helpful Tips
- Drain any excess grease after browning the beef so the soup stays light and flavorful.
- Stir the orzo while it simmers so it doesn’t stick to the bottom of the pot.
- Fire-roasted tomatoes will give you a smoky flavor boost if you want more depth.
- The soup thickens as it sits, so add a splash of broth when reheating leftovers.
How to make Stuffed Pepper Orzo Soup
Here’s a quick overview to go along with the step-by-step photos. Full details are in the recipe card below.
- Brown the beef with onion and peppers.
- Add garlic and cook until fragrant.
- Stir in tomatoes, tomato sauce, broth, water, Worcestershire sauce, and seasonings.
- Bring to a boil, then stir in the orzo and simmer until tender.
- Finish with fresh parsley and serve warm.
Substitutions and variations
- Swap ground beef for ground turkey, chicken, or sausage.
- Use rice instead of orzo (just adjust the cooking time).
- Add red pepper flakes for a little heat.
- Stir in fresh basil before serving for more brightness.
What to serve with it
This soup pairs perfectly with crusty bread or garlic toast for dipping. A crisp Caesar salad or a simple side salad also works well.
Leftovers and storage
Store leftovers in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen it up. Since the orzo absorbs liquid as it sits, the soup will be even thicker the next day.
❓FAQs
Yes! White rice or brown rice both work well, but the cooking time will be longer—about 20–25 minutes for white rice and 30–35 minutes for brown rice.
Add a pinch of red pepper flakes or stir in some diced jalapeños along with the bell peppers for extra heat.
Definitely! The flavors get even better as the soup sits. Just store it in the fridge for up to 3 days and add a splash of broth when reheating since the orzo will absorb liquid.
If you try this Stuffed Pepper Orzo Soup, leave a rating and comment below—We’d love to hear what you think!
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Stuffed Pepper Orzo Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium green bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2⅓ cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup orzo pasta, uncooked
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the ground beef, onion, red bell pepper, yellow and green bell peppers. Cook, breaking up the meat as it browns, for 8–10 minutes or until the beef is fully cooked and no longer pink. Drain excess grease if needed.
- Stir in the garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add the diced tomatoes (with their juice), tomato sauce, chicken broth, water, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Stir well to combine. Increase the heat and bring the soup to a gentle boil.
- Stir in the uncooked orzo. Reduce the heat to low, cover, and let simmer for 12–15 minutes, stirring occasionally, until the orzo is tender and the soup has thickened slightly.
- Remove the pot from the heat. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was amazing! I used ground turkey instead of beef, and it was still full of flavor. I also added a dash of smoked paprika for a little depth — it worked beautifully.
That sounds delicious, Jason! 🔥 Smoked paprika and turkey are great choices — adds such a nice warmth to the soup. Thanks for sharing your twist!
I didn’t expect this soup to be so hearty! It really tastes like stuffed peppers but in the best, easiest way. I used brown rice orzo because that’s what I had — turned out great. This one’s going in my meal prep rotation.
So happy to hear that, Brian! Perfect for meal prep too, since the flavors just keep getting better!
Loved this recipe! It had all the flavors of stuffed peppers without all the work. Served it with a bit of sour cream on top — perfection!
That sounds amazing, Lisa!
Incredible flavor! Tastes exactly like stuffed peppers but so much easier to make. My whole family loved it—especially with a sprinkle of Parmesan on top.
Thanks, Mira! I’m so glad your family enjoyed it. Parmesan on top is always a winning move.
This has become one of my go-to soups. It’s hearty, flavorful, and easy to make with ingredients I always have on hand. A total weeknight winner!
So happy to hear that, Brian! 🙌 I love that you’re making it part of your weeknight rotation—it’s one of my favorites for busy evenings too.
All the flavors of stuffed peppers without all the work! I’m obsessed. Used ground turkey instead of beef and it was fantastic. The orzo gets nice and tender and soaks up all the tomato flavor. Making this again this weekend.
Kathy, ground turkey is such a great lighter option! So glad you’re making it again already. That’s the best!
This is genius! I love stuffed peppers but they take forever. This soup has all the same flavors and was ready in 30 minutes. Used a mix of red and green peppers for extra color. My wife said it’s going in the permanent rotation. Served it with garlic bread – perfect combo!
Chris, you’re so right – all the flavor, way less work! Love the colorful pepper mix. Garlic bread is always the right choice! 🌶️
This soup was packed with flavor! Tasted exactly like stuffed peppers but way easier to make. Definitely a new favorite in my house.
Yay, Jason! 🙌 That’s exactly the goal — all the stuffed pepper flavor without the work. Thanks for your kind words!
This soup tasted exactly like stuffed peppers without all the work. So comforting and flavorful — will add it to my weekly rotation.
Thanks, David! 🙌 That’s exactly what I love about it — all the stuffed pepper flavor in one easy pot. So glad it made the rotation!