Stuffed Pepper Orzo Soup

5 from 19 votes

Stuffed Pepper Orzo Soup

This Stuffed Pepper Orzo Soup has all the flavors of classic stuffed peppers in a cozy, one-pot soup. It’s hearty, flavorful, and ready in about 40 minutes—perfect for an easy weeknight dinner.

Prep Time15

Cook Time25

Total Time40

Course: Soup recipes

Cuisine: American

Keyword: orzo soup

Servings:

Author: Tatiana

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

Store leftovers in the fridge for up to 3 days in an airtight container.

Nutrition