Description
A creamy Italian-American soup with smoky banana peppers, savory vegetarian sausage, and bold herbs. Simmered in one pot for minimal cleanup and maximum comfort.
Ingredients
6 banana peppers
1 green pepper
1 onion
4 garlic cloves
1 pound vegetarian Italian sausage
1 stick butter
2 tablespoons olive oil
2 cups vegetable broth
1 can evaporated milk (12 oz)
1 cup cream cheese
1/2 cup grated Parmesan
1 cup orzo pasta
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
Instructions
Trim and dice banana peppers and green pepper
Finely chop onion and mince garlic
Break vegetarian sausage into 1-inch pieces
Brown sausage in non-stick pot over medium heat (5-7 minutes)
Scoop meat into bowl, leaving fat in pot
Melt butter and olive oil; sauté onion, peppers, and garlic for 5 minutes
Return sausage to pot; add broth and evaporated milk
Bring to boil, reduce heat; simmer 5 minutes
Stir in Parmesan and cream cheese until melted
Cover and cook for 25 minutes
Add cooked orzo; cook 10 minutes longer
Season with basil, oregano, thyme, salt, and pepper
Notes
Use pickled banana peppers if fresh unavailable
Substitute shredded zucchini for orzo to make gluten-free
Add spinach or kale in last 5 minutes for extra nutrition
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 375
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg