Description
A creamy, one-pot Italian-inspired soup blending banana peppers, orzo, and savory plant-based sausage. Customizable with pickled peppers or poblano for a smoky twist, this soup balances heat, creaminess, and herbs in just 55 minutes.
Ingredients
6 banana peppers, tops removed
1 green pepper (or poblano)
1 onion
4 garlic cloves, minced
1 lb vegan Italian sausage (goose-based)
1 tbsp butter (or vegan alternative)
1 tbsp olive oil
4 cups vegetable broth
12 oz evaporated milk (or coconut milk)
8 oz cream cheese (or vegan alternative)
1 cup orzo pasta
1 tsp each dried basil, oregano, thyme
1 cup vegan Parmesan
Instructions
Dice banana and green peppers, removing seeds
Chop onion and mince garlic
Brown vegan sausage in a pot, 5-7 minutes; remove
Melt butter and oil, sauté onion, peppers, garlic 5 minutes
Return sausage to pot; add broth and evaporated milk
Simmer until gentle boil, then stir in cream cheese and Parmesan until melted
Cook covered 25 minutes, add orzo, and simmer 10 minutes
Season with herbs, salt, and pepper
Notes
Substitute pickled banana peppers for tangy depth
Vegan sausage can be replaced with lentils for extra protein
Use coconut milk for dairy-free version
Top with fresh herbs before serving
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg