Description
This comforting Stuffed Pepper Orzo Soup combines the flavors of stuffed peppers with the heartiness of soup in a delicious and satisfying one-pot meal. Perfect for a cozy dinner on a chilly evening.
Ingredients
Main Soup:
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 small green bell pepper, seeded, diced (about 1 cup)
- 1 small red bell pepper seeded, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2 cups (16 ounces / 480 g) beef broth
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup (236 g) orzo pasta, uncooked
Garnish:
- Parsley, chopped, for garnish
Instructions
- To a large Dutch oven (or heavy-bottomed pot) over medium heat, add olive oil. Once the oil is hot and shimmering, add ground beef, onion, and diced bell peppers. Cook, breaking the meat up as you go, for 8 to 10 minutes, or until the ground beef is fully cooked and no longer pink. Drain grease if necessary.
- Add garlic and cook for 1 minute, stirring constantly.
- Add diced tomatoes with their juice, tomato sauce, beef broth, water, Worcestershire sauce, salt, black pepper, and Italian seasoning. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low.
- Stir in the orzo pasta. Then, cover and simmer for 12 to 15 minutes, stirring occasionally, until the orzo is tender and the soup has thickened slightly.
- Remove the pot from heat.
- Garnish with chopped parsley before serving. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 225 kcal
