This slow cooker stuffed pepper soup is hearty and full of classic flavor, with all the cozy stuffed-pepper taste and none of the stuffing. Brown the meat, then let the slow cooker do the work.
Flavor: Bold, savory, and slightly sweet, with tender peppers, seasoned meat, and a tomato-rich base.
Why Make It: It delivers the same cozy satisfaction as classic stuffed peppers, but with quicker prep and fewer dishes since the slow cooker does all the work.
Recommended Tools: You’ll need a skillet, a 6-quart slow cooker, and a ladle to get this soup on the table.
Serving Suggestions: Top each bowl with a scoop of rice (kept separate) and finish it with a little cheese or fresh parsley.
Must Have for Stuffed Pepper Soup
Sausage: Italian sausage brings plenty of built-in seasoning. If using lean ground beef, add one extra clove of garlic and a little more Italian seasoning as noted in the recipe.
Peppers: Red, yellow, and orange peppers are sweeter, while green peppers are more savory, so I like to use a mix of all of them for the best flavor.
Tomatoes: Petite diced tomatoes keep the soup spoon-friendly and should not be drained, while crushed tomatoes create a thicker, “stuffed pepper”–style broth.
Seasoning:Italian seasoning, Worcestershire sauce, and a touch of black pepper create that classic stuffed-pepper flavor with a savory, slightly tangy depth.
Favorite Variations
For a lighter version, swap in ground turkey and use chicken broth.
Add a kick with red pepper flakes, or keep it mild with just sweet peppers.
Top with your favorite toppings like shredded mozzarella cheese, parmesan, chopped parsley, or a dollop of sour cream.
Replace the white rice with brown rice or cauliflower rice.
How to Make Stuffed Pepper Soup in the Slow Cooker
Brown the sausage with garlic and onions.
Transfer it to the slow cooker, along with the remaining ingredients.
Cook (full recipe below) and top with cooked rice when serving.
Brown and drain the meat well so the broth stays rich, not greasy.
Cut peppers evenly, so they soften at the same rate. A veggie chopper makes quick work of this.
For firmer peppers, stir them in for the last 60 to 90 minutes on LOW.
Make It Ahead and Store It
Keep leftovers in an airtight container in the refrigerator for 4 days. Store rice separately. It will keep in the freezer for 3 months.
To reheat, thaw in the fridge overnight, then warm on the stovetop or microwave. Add broth as needed to thin the soup.
Cozy, Comfort Soup Night
Did you enjoy this Slow Cooker Stuffed Pepper Soup Recipe? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours10 minutesminutes
In a large skillet over medium-high heat, cook the sausage with the onion and garlic until no pink remains. Drain fat.
Transfer the meat mixture to a 6-quart slow cooker. Add the beef broth, diced tomatoes, crushed tomatoes, bell peppers, Worcestershire sauce, Italian seasoning, and black pepper. Stir to combine.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, or until the peppers are tender. Taste and season with additional salt if needed.
Ladle the soup into bowls and top each with a scoop of cooked rice.
If using ground beef in place of sausage, add 1 extra garlic clove and ½ teaspoon extra Italian seasoning.
For leftovers, store the rice separately and add it to each serving. Rice will continue to absorb liquid if left in the soup. If needed, thin the soup with a little extra broth when reheating.
Makes about 6 cups of soup, not including the rice.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Crockpot Tortellini Soup is an easy, hands-off slow cooker meal with Italian sausage and cheese tortellini. It’s a big-batch recipe, ideal for a hearty dinner, feeding company, or stocking the fridge with make-ahead lunches for the week.
Flavor: Cozy Italian-style tomato broth with savory Italian sausage, tender veggies, and beans, finished with cheesy tortellini and a sprinkle of Parmesan.
Skill Level: Easy and mostly hands-off, with one quick browning step at the start.
Prep Note: Brown and drain the sausage first for deeper flavor and a broth that stays rich, not greasy.
Italian Sausage: Mild or hot sausage, both taste good. Remove the casings before browning if all you have on hand is link sausage.
Vegetables: Cut carrots, celery, and green beans to a similar size for even tenderness. If using frozen green beans, add them with the tortellini near the end.
Tomatoes: Use diced, petite diced, or fire-roasted for a deeper flavor. If the broth tastes sharp, let it cook fully and finish with Parmesan.
Red Kidney Beans: Drain and rinse well to remove the excess starch, and for a fresher taste to the beans.
Refrigerated Cheese Tortellini: Add only at the end of cooking, so that it stays tender and flavorful. Fresh or frozen (thawed) tortellini works too. If making ahead, don’t add the tortellini until you are reheating the base of the soup.
Optional Add-Ins: Spinach (or kale) can be stirred in with tortellini; it wilts fast and adds extra color and nutrients.
How This Soup Comes Together
Brown the sausage and onion, drain well, and transfer to the slow cooker.
Add the remaining ingredients, except the tortellini (full recipe below).
Slow cook, add the tortellini near the end, before serving.
Stir in the tortellini in the last 30 minutes so they don’t overcook. Make sure to check the pasta for doneness before serving.
If the soup thickens too much, loosen it with a splash of stock.
Season at the end since the soup has a lot of salty ingredients and may not need extra seasoning.
Keep It Cozy: Storage and Freezing
Cool the soup, then store it in airtight containers in the fridge for up to four days. Leftovers reheat well on the stove or in the microwave, adding a splash of broth as needed.
For freezing, save the soup base (without tortellini) for up to three months and add fresh tortellini when reheating.
If meal prepping, keep the tortellini separate and combine just before serving for the best texture.
Cozy Soup Night Favorites
Did you enjoy this Crockpot Tortellini Soup? Leave a comment and rating below!
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours15 minutesminutes
Heat a medium skillet over medium-high heat. Brown the Italian sausage and onion until no pink remains. Drain fat and transfer to a 6-quart slow cooker.
Add chicken stock, celery, carrots, green beans, drained kidney beans, diced tomatoes, garlic, Italian seasoning, and bouillon cube.
Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until vegetables are tender.
About 30 minutes before serving, stir in the tortellini and cook until tender.
Taste and season with salt and pepper. Garnish with Parmesan cheese.
If using frozen green beans, add them with the tortellini during the last 30 minutes.
Spinach can also be added with the tortellini.
Use refrigerated or fresh tortellini, or thawed frozen tortellini.
Tortellini can vary by brand; check it early to ensure it doesn’t overcook.
This sausage cheese dip is ready in just 20 minutes. With savory Italian sausage, 3 different kinds of cheese, and big flavor, it’s the perfect scoopable dip for game day, parties, or potlucks.
Flavor: Rich and savory with a super creamy texture, bold sausage flavor, melty cheeses, and just enough tang to keep every bite cozy and crave-worthy.
Skill Level: Beginner-friendly with minimal dishes!
Serving Suggestions: I love serving this dip with crostini, crackers, tortilla chips, and pretzels since the crunchy, salty bite pairs perfectly with the creamy dip.
Ingredient Notes
Sausage: Use mild or spicy Italian sausage for a rich, savory flavor and be sure to drain well to keep the dip from getting oily. Replace it with ground beef, chicken, or turkey, but add a bit more mustard and Worcestershire to balance the flavors.
Cheese: This dip combines processed cheese, cream cheese, and sharp cheddar for a rich, creamy, and perfectly melty dip. Cube soft cheeses before adding so they melt evenly with less stirring and wait until off the heat to stir in the final sharp cheddar.
Variations: Add diced jalapeños, green chilies, a pinch of cayenne, or a spoonful of salsa to give this sausage cheese dip a spicy, zesty twist. Stir in drained diced tomatoes with green chilies for a sausage queso dip twist.
The 20 Minute Game Plan
Brown the sausage and onion, then drain.
Melt cheeses over medium-low, stirring often (full recipe below).
Whisk in milk and seasonings.
Turn off the heat and stir in cheddar cheese.
Cook over medium-low heat once the cheese is added to prevent scorching or graininess.
To thin the dip, whisk in 1-2 tablespoons of milk at a time. This makes it a more “queso-style” dip for chips.
If the dip looks oily, stir well, then add a spoonful of cream cheese over low heat to help incorporate everything.
Keep it party-ready by transferring the dip to a small slow cooker on warm, stirring occasionally.
Storing and Reheating Like New
Cool leftover dip, place in an airtight container, and refrigerate up to 4 days. Freeze in small portions for up to 2 months for the best texture.
To reheat, thaw overnight in the fridge, if frozen. Then warm on the stove over low heat or microwave in 30-second bursts, stirring often. Add a splash of milk to smooth it out.
Game Day Pairings
Did you enjoy this Sausage Cheese Dip Recipe? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
In a large skillet, brown sausage and onion until no pink remains. Drain fat.
Add processed cheese and cream cheese. Stir over medium heat until melted. Whisk in milk, mustard powder, and Worcestershire sauce and continue cooking until hot and bubbly.
Remove from the heat and stir in cheddar cheese.
Serve with tortilla chips or crostini.
Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 months.
In this creamy Parmesan Orecchiette Pasta with Sausage and Kale, mild Italian sausage, tender kale and orecchiette pasta are tossed in a garlicky parmesan cream sauce. A simple yet incredibly delicious pasta dish for any night of the week. This recipe yields 6 generous servings.
Love a cozy and satisfying dinner but don’t want to spend all evening making it?
Orecchiette Pasta with Sausage and Kale is your answer.
As the weather gets colder I like to start adding simple yet hearty pasta dishes to our weekly dinner menu. And this gem is one of them. I love that calls for minimal ingredients and comes together pretty easily. Which means that I can put a deliciously comforting meal on the table in under an hour and I love that.
Usually I serve this pasta dish with a toasty warm baguette and salted butter, but other times I’ll make a salad too. Either way you serve it, this simple pasta dish is incredible.
To Make This Parmesan Orecchiette Pasta with Sausage and Kale You Will Need:
olive oil – Or substitute with avocado oil.
mild italian sausage – I use pork sausage for this, however turkey italian sausage would also work.
garlic – Adds distinct punchy flavor.
shallot – Lends delicate and sweet onion flavor.
sea salt – For seasoning the pasta water.
orecchiette pasta – Or use any small pasta shape you prefer.
heavy cream – Is the base for the lusciously creamy sauce.
parmesan cheese – Adds distinct nutty and cheesy flavor.
nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
red pepper flakes – For a little spicy kick but is totally optional.
lemon juice – Adds acidity and brightness the sauce.
lacinato kale – Or substitute with chopped baby spinach.
reserved pasta water – Use to thin out the sauce if too thick.
In a large skillet or deep sided pan, add a teaspoon or two of olive oil and add in 1 pound mild italian sausage.
Use a wooden spatula to break up the sausage into crumbles, cooking over medium heat until fully cooked and no longer pink.
Meanwhile, bring a large pot of water to a boil. Once boiling, add a small palmful of sea salt (about 1-1/2 to 2 tablespoons)and stir.
Meanwhile, once the ground sausage is cooked, add in 1 medium diced shallot and 4 large cloves of minced fresh garlic.
Stirring often, cook until the shallot is tender, about 6 minutes. Once. softened, transfer the sausage mixture to a clean bowl.
At this point, add the pasta to the boiling water. Cook the pasta according to the instructions on the package.
Meanwhile, reduce the heat under the pan to medium-low. Pour in 1-1/2 cups heavy cream.
Add in 1-1/2 cups freshly grated parmesan cheese, 1/8 teaspoon freshly grated nutmeg, a pinch or two of red pepper flakes (if using) and about 1 tablespoon lemon juice.
Note: For a creamy and smooth consistency use freshly grated parmesan cheese.
Stir to combine.
Continue to stir over medium-low heat until the cheese melts, sauce is smooth and thickened slightly.
Add in the chopped kale, stir and cook until tender. About 3 to 5 minutes or until desired doneness.
Stir in the sausage mixture.
And lastly, toss in the cooked orecchiette. Add a little of the reserved pasta water as needed so the sauce is to a desired consistency. Taste and season with kosher salt and freshly ground black pepper to taste.
Serve with a sprinkle of extra parmesan cheese and a pinch or two of red pepper flakes if desired.
Enjoy! And if you give this Parmesan Orecchiette Pasta with Sausage and Kale recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Parmesan Orecchiette Pasta with Sausage and Kale
Mild Italian sausage, tender kale and orecchiette pasta are tossed in a garlicky parmesan cream sauce. A simple yet incredibly delicious pasta dish for any night of the week. This recipe yields 6 generous servings.
Prep Time: 25 minutesmins
Cook Time: 25 minutesmins
Total Time: 50 minutesmins
sea salt, for pasta water
1poundorecchiette pasta
1teaspoonolive oil
1poundmild italian sausage
4clovesgarlic, finely chopped
1½cupsheavy cream
1cupgrated fresh
1tablespoonlemon juice, freshly squeezed
1/8teaspoongrated nutmeg
red pepper flakes, to taste (optional)
1bunchtuscan kale (lacinato), stems removed, leaves chopped
2/3cupreserved pasta water, for thinning sauce as needed
In a large skillet or deep sided pan, add a teaspoon or two of olive oil and add in the mild italian sausage. Once the ground sausage is cooked, add in the shallot and garlic. Stirring often, cook until the shallot is tender, about 6 minutes. Transfer the sausage mixture to a clean bowl.
Meanwhile, bring a large pot of water to a boil. Once boiling, add a small palmful of sea salt (about 1½ to 2 tablespoons)and stir. Add the pasta to the boiling water and cook according to the instructions on the package.
Meanwhile, reduce the heat under the pan to medium-low. Pour in the heavy cream and lemon juice. Next add in the parmesan, nutmeg and red pepper flakes. Stir over medium-low heat until the cheese melts, sauce is smooth and thickened slightly.
Add in the chopped kale, stir and cook until tender. About 3 to 5 minutes or until desired doneness. Add the sausage mixture back in along with the cooked orecchiette. Add a little of the reserved pasta water as needed so the sauce is to a desired consistency. Taste and season with kosher salt and freshly ground black pepper to your preference.
Serve with grated parmesan cheese over top.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This homemade spaghetti sauce recipe is easy to make and perfect over almost any kind of pasta.
Jam packed with flavor, this spaghetti sauce is made with ground beef, Italian sausage, and seasonings in a zesty tomato sauce.
Our Go-To Spaghetti Sauce Recipe
This recipe is so easy to make at home.
Made with sausage and ground beef, it’s hearty and filling.
Stretch this sauce even further with extra veggies or canned tomatoes.
Make a double or triple batch, this spaghetti sauce freezes well for future meals.
Enjoy it over spaghetti noodles or other pasta shapes, or use it lasagna.
Ingredients for Spaghetti Sauce
Meat – Ground beef and Italian sausage add lots of flavor. You can use just one or the other if you’d like. The sausage adds extra flavor, so if you replace it, add extra Italian seasoning.
Veggies – Onion and fresh garlic add flavor, while shredded carrot adds just a bit of sweetness to balance the tang of the tomatoes. Replace the carrot with a small amount of sugar or a finely diced red bell pepper.
Other great additions to a homemade spaghetti sauce recipe include green bell pepper, mushrooms, or shredded zucchini.
Tomatoes – Spaghetti sauce has a base of canned crushed tomatoes (you can replace it with marinara sauce if you’d like). Tomato paste adds a zesty flavor, while diced tomatoes add texture. If you prefer a smoother sauce, use all crushed tomatoes and simmer a bit longer.
How to Make Homemade Spaghetti Sauce
This is an easy spaghetti sauce recipe – most of the time is spent simmering.
Brown Italian sausage, beef, onion, & garlic in a skillet or Dutch oven.
Stir in the remaining ingredients & simmer (as per the recipe below).
Season with salt and pepper and stir in fresh herbs if using.
Feeling Fancy?
Fresh herbs add a really great flavor to this spaghetti sauce recipe. If using fresh basil or fresh parsley, stir it in right before serving and reserve a little bit for garnish.
If you have a parmesan cheese rind, add it while the sauce simmers and discard before serving.
Tips for Perfect Homemade Pasta Sauce
For a thicker sauce, simmer longer on the stove without the lid. This will cause the liquid in the sauce to evaporate.
Add dry seasonings or spices at the beginning of cooking and fresh herbs at the end of cooking.
Don’t rinse the pasta. When the sauce is added to the noodles, some of the starch in the pasta will thicken the sauce slightly and help it to adhere to the noodles.
Storing Leftovers
This spaghetti sauce recipe is great for meal prep.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze leftover spaghetti sauce in an airtight container or a freezer bag for up to 3 months.
Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
More Favorite Pasta Sauce Recipes
Did your family love this homemade Spaghetti Sauce? Leave a rating and a comment below!
4.99 from 95 votes↑ Click stars to rate now! Or to leave a comment, click here!
Homemade Spaghetti Sauce
This spaghetti sauce recipe is rich and meaty with lots of zesty flavor.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains, about 5 to 6 minutes. Drain fat.
Add diced tomatoes, crushed tomatoes, tomato paste, water, Italian seasoning, carrot, basil, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce the heat to medium-low and let simmer uncovered for 30 minutes or until thickened.
Taste and season with additional salt and pepper if desired. Stir in fresh parsley if using.
Serve over spaghetti or cooked pasta.
*Shredded carrots add sweetness to balance the tart flavor of the tomatoes. Carrot can be replaced with ½ finely diced red bell pepper or a small pinch of sugar.If substituting Italian sausage for another ground meat such as ground beef or pork, increase the Italian seasoning to 2 teaspoons and add ½ teaspoon oregano and a pinch of red pepper flakes.To thicken this homemade spaghetti sauce further, let it simmer uncovered.Do not rinse the spaghetti after draining as the starches in the pasta will thicken the sauce slightly and help it stick to the noodles.Spaghetti sauce can be kept in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.
The secret to this Better Italian Stuffed Peppers recipe isn’t anything crazy, so why does no one do it? I guess it took a hater of stuffed peppers to make the magic happen.
Stuffed bell peppers were all the rage years and years ago but I haven’t been seeing recipes lately and so I wanted to bring back an old favorite. It’s a great way to eat a little lighter and those peppers getting all roasted and tender bring so much flavor without all the fussy work.
Motherhood with Joy
My friend recently had her little boy in the hospital with a bad case of pneumonia. Anytime a child, especially one that’s still a young toddler ends up in the hospital, my heart lurches into the reality of time and love. It seems only yesterday and somehow a million years ago that I was lying in a hospital fighting to survive along with an unborn baby doing the same thing, but at my own expense. I lack an awful lot in life, certainly when it comes to parenting, but times like these always remind me of one thing, and I hope it will make sense to say it, at least I’m here.
I may not make perfect decisions or respond to situations perfectly, but oh how I perfectly ache to be a good mother. To remember to love them and to strive a little more to extend that love to those outside of my home. As I honor the gift of motherhood I find myself wondering, what is the secret to motherhood with joy?
My friend’s son made it out of a much longer stay in the hospital than expected. She had so much on her plate and could have lost faith in tomorrow, in medicine, even in God, but she continued on, giving all she could muster each day for him.
I guess that’s it. All I can do it strive each day to begin again and remember that though tempted to lose faith in many things, myself, people and the world, God never loses faith in those things. Maybe I won’t end up with adult children that think I was the best mom, but maybe they will think I was trying to love them. Maybe that’s enough. Just to try to love.
The Secret to the Best Stuffed Peppers
Now what’s this babble got to do with stuffed peppers?
Well, I failed at making them and hated eating them no matter who made them. I lost faith in recipes like this one. Until one day the thought came to me that I could char the peppers, thus bringing more flavor and a new texture that was more pleasing to the palette. That’s the secret!
How to Roast Peppers on the Stovetop
My favorite way to char bell peppers is right on the stovetop of a gas stove. I like to cut the peppers in half, remove the seeds and membranes, and then place them right over the flame with the heat on high skin side down. Turn them with tongs until they are charred on all sides.
Place the peppers in a bowl and cover them with plastic wrap so they can sweat. The skin will loosen as the peppers steam.
If you don’t have a gas stove, you can char peppers in the oven using the broil setting. Turn the peppers every couple of minutes so they get charred on all sides.
Stuffed Peppers Ingredients
It doesn’t take many ingredients to make this easy stuffed peppers recipe, but it has layers of flavor that are divine! You will find the measurements for each ingredient in the recipe card at the end of this post. Here is what you will need:
Bell Peppers: feel free to use any color of bell pepper
Italian Sausage: we usually use the sweet Italian sausage, but if you like some heat, you can use spicy sausage
Onion: just a yellow onion works great
Garlic: minced small
Chicken Broth: this helps cook the rice and keeps the stuffing moist
Plum Tomatoes: I love the fresh pop of flavor that comes from fresh tomatoes in this stuffing.
Brown Rice: you can use any kind of rice (long grain, basmati, jasmine, etc.) or other grain
Italian Seasoning: using this blend of seasonings makes adding flavor so simple
Salt: adds flavor
Basil (fresh): if you need to swap this out for dried basil, use about 2.5 tablespoons
Mozzarella: you can add more flavor by swapping 1/2 cup of the cheese with parmesan
How to Make Stuffed Peppers
Prep: Preheat the oven, halve and remove the seeds from the peppers.
Char: Add loads of flavor to the peppers by charring them on the stovetop or under the broiler. This step is optional but really elevates the flavor!
Cook: Brown the sausage in a nonstick skillet on the stovetop over medium high heat. Remove the sausage to a plate and drain the grease.
Sauté: Place the skillet back on the stove and sauté the onion and garlic, then add the spices.
Simmer: Add the broth, tomatoes and rice to the skillet and bring to a simmer, then reduce the heat and summer until the rice has softened.
Rest: Remove the skillet from the heat and let the dish rest until the rest of the broth has been absorbed.
Combine: Stir in the cooked sausage, onions, garlic and half of the basil and half the cheese.
Assemble: Scoop the rice and sausage mixture into the charred peppers and place them in a baking dish.
Bake: Bake the peppers for 30 minutes. Then switch the oven to broil. Sprinkle the remaining cheese over the top of the peppers and broil for a few minutes until the cheese has melted.
Garnish: Add the remaining basil over the top. Serve!
These instructions are also found in the recipe card at the end of the post in full detail.
Which Peppers Can I Use?
You can use any color of bell pepper that you want…green, red, orange or yellow…or a mix of all of them! I absolutely love the bright colors of bell peppers!
Do Green Bell Peppers Have A Different Flavor Than Red?
Red bell peppers are the same thing as green bell peppers. Red bell peppers have just been left to ripen longer than green bell peppers.
Green peppers tend to be a little bitter, but bell peppers sweeten as they ripen. A red bell pepper is much sweeter than a green bell pepper.
Is Brown Rice Healthier Than White Rice?
All rice consists almost entirely of carbs, with small amounts of protein and practically no fat.
Brown rice is usually considered much healthier than white, because it is a whole grain that contains the bran and germ.
Most of the nutrients in rice is contained in the bran and the germ.
Other Additions/Variations
Stuffed peppers are totally flexible depending on what your family loves. You can swap out ingredients or add other vegetables. Here are some ideas:
Veggies: red onions, asparagus, sun dried tomatoes, zucchini, slice carrots
Proteins: chicken, ground beef, ground turkey
Others: olives, capers
Cheese: feta, parmesan
Grains: using any kind of rice you like, quinoa or orzo are great too
You could also skip the protein altogether and use vegetable broth and make is a vegetarian meal!
Storing and Reheating
Classic stuffed peppers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days. They also freeze extremely well. Make sure they have cooled completely, then place in a freezer safe container. They will keep for up to 3 months.
They can be reheated in the microwave or in the oven. Preheat the oven to 300 degrees F, place the stuffed peppers (refrigerated or frozen) in a baking dish, cover with foil and warm up in the oven for 15-20 minutes or until heated through (you’ll need to add a few extra minutes if frozen).
If you consider yourself a stuffed peppers hater like I once was, then I challenge you to make this stuffed peppers recipe and try them again. I’m on a mission to make lovers out of everyone! Oh, and char the pepper first…you’re going to love how it tastes and the extra flavor it adds!
More QUICK AND EASY DINNER IDEAS:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 55 minutesmins
Total Time: 1 hourhr5 minutesmins
Description
The secret to this better Italian stuffed peppers recipe isn’t anything crazy, so why does no one do it? I guess it took a hater of stuffed peppers to make the magic happen.
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Filling
Cook sausage in a large nonstick skillet over medium-high heat until cooked through. Drain and remove to a plate. Return the pan to the stove.
12 ounces Italian Sausage
Heat oil in a large skillet over high heat, add onion and garlic, cook for 2 minutes.
1 Small Onion, 2 Cloves Garlic, 1 Tablespoon Olive Oil
Add spices, stir thoroughly.
3/4 teaspoon Salt, 1 Tablespoon Italian Seasoning
Stir in broth, tomatoes, and rice. Bring to a simmer, cover & reduce heat. Simmer until rice is softened, but still moist (10 min.)
1 1/2 Cups Chicken Broth, 4 Plum Tomatoes, 1/2 Cup Brown Rice
Remove from heat and let stand, covered, until the rice absorbs the remaining liquid (10 min.)
Stir in cooked sausage, onions and half of the basil and half of the cheese.
1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese
Divide filling amongst peppers. Place the peppers in a baking dish and bake for 30 minutes.
Switch your oven over to broil, top the peppers with remaining cheese and place under the broiler to melt (2-3 min.) Garnish with remaining basil.
1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese
* 1 can fire roasted tomatoes (drained) can be used. ** If you want some extra flavor, char the peppers before stuffing them.
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This lasagna soup recipe is a delicious soup with all of the flavors of our favorite lasagna recipe.
Zesty Italian sausage is simmered in a rich tomato broth pasta. It’s all topped with a blend of cheeses and fresh herbs.
What is Lasagna Soup?
This lasagna soup recipe turns our favorite lasagna recipe in slurp-able soup.
It’s prepared in just one pot – less dishes and less mess.
This soup is versatile; stir in bell peppers, zucchini, or mushrooms.
It can reheats and freezes well.
Ingredients for Lasagna Soup
Meat –Italian sausage adds lots of flavor however you can use ground beef or ground turkey. In a pinch, toss in a bag of frozen meatballs.
Broth – The base of this soup is beef broth and tomato sauce (or marinara sauce). A can of diced tomatoes adds a bit of texture and a thicker consistency.
Vegetables – Onion, bell peppers, and spinach add flavor. Stretch the soup even further with kale, sliced mushrooms, or zucchini.
Pasta – I use regular lasagna noodles and break them into bite-sized pieces. Replace it with any medium pasta shape – try penne, rigatoni, rotini, or shells.
Toppings – My favorite topping is ricotta cheese. Top with cheese mixture including parmesan cheese and shredded mozzarella, and garnish with fresh parsley and basil.
It’s really easy to make ricotta cheese at home! No special tools are required – you’ll need milk, cream, vinegar, & salt. Find my easy ricotta cheese recipe here.
How to Make Lasagna Soup
Brown the meat with onion and garlic in a large soup pot or Dutch oven.
Add the broth ingredients and simmer per the recipe below.
Add pasta and simmer until tender. Stir in spinach if using.
Ladle into bowls and top with ricotta cheese, parmesan cheese, some freshly chopped herbs, and a sprinkle of red pepper flakes.
If you’d prefer, this soup can be cooked in the slow cooker.
FLAVOR BOOST: Buy a small piece of parmesan rind and add it to the soup in Step 3! Simmer the rind and remove/discard it before serving.
What to Serve with Lasagna Soup
Cheesy garlic breadsticks are a must for soaking up the savory broth, and a simple green salad will round out this family favorite! Have it with some homemade croutons on top, or top it with shredded mozzarella cheese. Make some homemade garlic bread for dipping and dinner is served.
Storage and Leftovers
For planned leftovers: If you are planning leftovers or making this soup in advance, cook the pasta separately and add it to the soup just before serving. You can skip the extra 1 cup of water in the broth.
Store lasagna soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or the microwave.
Freeze leftover soup in zippered bags for up to 4 months.
More Pasta Soup Recipes
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Lasagna Soup
This lasagna soup recipe packs all of the goodness of a classic lasagna into a delicious one-pot dinner!
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Heat the pot over medium-high heat and add the sausage, onion, and garlic. Break it up with a spoon, cooking until no pink remains. Drain any fat.
Add the crushed tomatoes, diced tomatoes (with juices), beef broth, green pepper, seasonings, and 1 cup of water.
Bring to a boil, reduce the heat to medium low, and simmer covered for 15 minutes.
Add the lasagna pieces to the simmering soup and simmer covered for an additional 15 minutes or until the pasta is tender.
Remove from heat, stir in spinach, and let the soup rest for 5 minutes. Season with additional salt and pepper to taste.
Spoon into bowls and top as desired.
Parmesan rinds can be purchased at the deli (and you can often buy a container of them for just a couple of dollars). Keep extras in the freezer to add to soups and sauces for flavor and richness. Optional Toppings: Ricotta cheese (recommended), Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley. Pasta can become mushy in soup if left in the soup for too long. If making ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated. Italian Sausage adds great flavor, but you can use any ground meat and add a bit more Italian seasoning and salt. Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.
These Spicy Italian Sausage Subs are simple and yet packed with flavor. Crusty Italian rolls are filled with spicy Italian sausage, tender onions and peppers, basil, pecorino Romano and melty provolone cheese. Serve these hearty sandwiches with your favorite side. Recipe yields 4 servings.
How can something so simple be so delicious?
It’s a combination of a good crust roll and a flavorful sausage filling. In this recipe spicy italian sausage, sautéed onions and peppers are tucked into crusty italian sub rolls with fresh basil, pecorino Romano and provolone cheese. Similar to a cheesesteak, you don’t really need a sauce or extra condiments.
They might not be the prettiest sandwich, but they sure are delicious.
To Make These Spicy Italian Sausage Subs You Will Need:
olive oil – Or substitute with avocado oil.
red and yellow bell peppers – Lends mild pepper flavor.
yellow onion – Adds a subtle sweet onion flavor.
kosher salt – Used to draw out flavor and season the dish.
spicy italian sausage – Adds delicious flavor.
garlic – Adds distinct punchy flavor.
calabrian chili paste – Lends delicious spice and subtle sweet flavor.
Italian sub rolls – Try to find good quality rolls that are about 6-inches long.
basil (fresh) – Lends bright herbaceous flavor
pecorino Romano cheese (grated) – Lends salty tangy flavor.
Start by prepping your veggies. You will need 1 large red and yellow bell pepper (seeded and thinly sliced), 1 large yellow onion (also thinly sliced) and mince up 2 cloves minced fresh garlic.
Preheat your oven to 400℉ (or 200℃).
Meanwhile, heat some olive oil in a 10-inch deep sided skillet over medium to medium-low heat.
Add in the sliced bell peppers and onions with a pinch of kosher salt. Stir and cook until just softened. About 10 minutes.
While the peppers and onions are sautéing, remove the casings from 20 ounces of spicy italian sausage.
Once removed, roughly chop the sausage.
This is what the peppers and onions should look like. They’ll cook down even further with the sausage so if they’re still a bit firm that’s okay.
Add in the chopped italian sausage. Stir and cook until no longer pink and browned in spots.
Next, add in 2 teaspoons to 1 tablespoon calabrian chili paste and the minced garlic.
What is Calabrian Chili Paste?
Calabrian chilli paste is a versatile spicy condiment. It’s primarily made up of dried crushed Calabrian chiles, sunflower and/or olive oil and salt. Calabrian chilis themselves are hotter than a jalapeño however, the paste is less spicy than a whole peppers because it’s made with olive oil and other ingredients. It’s a great way to add a spicy kick to just about anything, from dressings and sauces to pasta and sandwiches.
You can find calabrian chili paste at most major grocery stores or specialty markets.
Stir and cook 1 minute. Then remove the skillet off of the heat.
Toast 4 sliced Italian rolls (sub buns) on a rimmed metal baking sheet (on the middle rack) of your preheated oven for 5 minutes.
Using oven mitts, remove the toasted rolls and place on a heatproof surface. Switch your oven over to broil and adjust the oven rack to the highest position.
Divide the italian sausage and pepper mixture among the rolls.
Top with sliced basil and 1 tablespoon grated pecorino romano cheese.
Top each with 2 slices provolone cheese.
Broil for 1 to 2 minutes (watch carefully to avoid burning) until the cheese is melted.
Serve with extra basil and/or Calabrian chili paste.
What Sides Go With Subs?
Enjoy! And if you give this Spicy Italian Sausage Subs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Spicy Italian Sausage Subs
These Spicy Italian Sausage Subs are simple and yet packed with flavor. Crusty Italian rolls are filled with spicy italian sausage, tender onions and peppers, basil, pecorino Romano and melty provolone cheese. Serve these hearty sandwiches with your favorite side.Recipe yields 4 servings.
Prep Time: 10 minutesmins
Cook Time: 35 minutesmins
Total Time: 45 minutesmins
1tablespoonolive oil, or avocado oil
1largered bell pepper, sliced thin
1largeyellow bell pepper , sliced thin
1largeyellow onion, thinly sliced (about 1½ to 2 cups)
kosher salt
20ouncesspicy italian sausage links, casing removed and coarsely chopped
2medium clovesgarlic, minced
2teaspoonschopped calabrian chili pepper paste, more or less to taste
4italian sub buns, cut partially in half leaving one side intact
1/3cupfresh basil, sliced
1/4cuppecorino romano cheese, grated
8slicesprovolone cheese
Preheat your oven to 400℉ (or 200℃).
In a 10-inch, deep-sided skillet add olive oil, peppers and onions with a pinch of salt. Heat over medium, stirring often until just softened.
To the slightly softened peppers and onions add the italian sausage. Stir and cook until no longer pink and browned in spots – break up any extremely large crumbles.
Next, add in the garlic and Calabrian chili paste. Stir and cook 1 minute, then remove the pan off of the heat.
Place italian sub rolls on a rimmed baking sheet and toast in the oven, on the middle rack, for 5 minutes. Once toasted, remove and adjust the oven rack to the highest position and preheat your broiler.
Divide the sausage mixture among the toasted sub buns. Avoid adding any excess fat from the pan. Top with basil, pecorino and 2 slices of provolone cheese per sub. Broil 1 to 2 minutes or until cheese has melted. Watch carefully to avoid burning.
Course Slow Cooker, Soup
Cuisine American
