Italian Bell Pepper Soup Recipe

This Italian bell pepper soup recipe is basically a spinoff of stuffed pepper soup. It’s made with pasta instead of rice and  loaded with red, yellow, and orange bell peppers.  This is a hearty soup recipe loaded with Italian herbs and topped with fresh Parmesan cheese.  

Making Bell Pepper Soup Vegetarian

Since my husband is mostly vegetarian, I try to cut down on how much meat we eat so I only have to cook one meal.  If you want to use ground beef for this homemade soup, that is perfectly fine.  I used Beyond Meet Beef Crumbles instead.  It was honestly delicious and simmered in this hearty soup, you could not tell it wasn’t real ground beef.  

Another option for making this bell pepper soup vegetarian is to add a can of dark red kidney beans i the last 5 minutes of cooking.  Beans are another great meatless source of texture and protein for homemade soups.  

Green Bell Peppers vs Other Colors

Last week, someone gave me several pounds of baby bell peppers that were red, yellow and orange.  Apparently they were at a local farmer’s market and a farmer was giving them away by the trunk full.  I’ll take some of those, thank you very much!  

I find that red, yellow, and orange peppers are much sweeter than traditional green bell peppers.  However, make this bell pepper soup with whatever you have on hand.  Honestly, it will be just as delicious, no matter what color you use!

Should you use pasta or rice in this homemade soup?

Rice is a wonderful, simple grain. It is gluten free and goes great in just about any homemade soup recipe.  However, this Italian bell pepper soup reminded me of a Hungarian Goulash recipe my mom used to make that was served over pasta.  So, I went with small ditalini pasta instead of rice.  Adding rice would make this more like a classic stuffed bell pepper soup.  Totally flexible!

Italian Bell Pepper Soup Ingredients

This soup recipe starts with simple ingredients and has loads of Italian flavors with the garlic and herbs.  Here is what you will need to make this simple soup recipe:

• Olive oil, about 3 to 4 TBSP
• 1 package Beyond Meat Beef Crumbles (or 1 pound ground beef)
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 3 to 4 cups vegetable broth
• Bell peppers, chopped  (I used red, orange and yellow)
• 1 can tomato sauce
• 1 can diced tomatoes 
• 1/2 cup ditalini pasta (or elbows )  
• 1 tsp each dried basil,  oregano and onion powder
• Salt and pepper to taste
• Fresh Parmesan cheese for serving

How to Make Bell Pepper Soup

This is a very simple soup recipe and the hardest part is waiting for it to stop simmering so you can eat it!  Seriously…. the smell is divine and I want to dive in without even giving it time to cool off!

Heat your olive oil in a 4 to 6 quart pot.  If you are using real ground beef, saute it now.  Add in the chopped onions when it is hot and saute until they are translucent.   Add in the garlic and chopped bell peppers and cook another 3 to 4 minutes until fragrant. 

Pour in the diced tomatoes and tomato sauce.  Add in the vegetable stock (start with 3 cups.  If you have room in the pot, add the 4th cup).  Season with basil, oregano and onion powder.  

Carefully add in the Beyond beef crumbles if you are not using the ground beef.  Stir the soup slowly and turn temperature to medium .  Bring to a simmer.  Cook for 20 minutes at a simmer, stirring occasionally.

Add the ditalini pasta and stir again.  Cook for another 10 minutes or so, just until the pasta is cooked.  Remove from heat and let cool.  If it is too thick, you can thin with a little of the remaining vegetable stock. 

To serve this Italian Bell Pepper Soup, scoop into a bowl and top with Parmesan cheese. 

More Soup Recipes

Looking for more homemade soups?  Here are a few soup recipes you might want to try:

• Thai Omelet Soup Recipe: Top this simple Thae soup with quarters of fresh tomatoes and fresh green onions right before serving. 
• Pureed Vegetable Soup: This pureed vegetable soup recipe is loaded with healthy vegetables and made creamy with the addition of coconut milk.  
• Vegan Creamy Carrot Soup: Loaded with fresh carrots and flavored with curry powder, you will love the flavor of this homemade carrot soup! 

Italian Bell Pepper Soup Recipe

This Italian stuffed pepper soup recipe has all the delicious flavor of stuffed peppers simmered in a hearty soup.  One pot, loads of flavor, and so very simple to make!

 

Yield: 6 servings

Italian Bell Pepper Soup Recipe

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This Italian bell pepper soup recipe is a hearty soup recipe loaded with Italian herbs and topped with fresh Parmesan cheese.  

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 TBSP Olive oil
• 1 package Beyond Meat Beef Crumbles (or 1 pound ground beef)
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups Bell peppers, chopped (I used red, orange and yellow)
• 1 14 ounce can tomato sauce
• 1 14 ounce can diced tomatoes
• 1/2 cup ditalini pasta (or elbows )
• 1 tsp each dried basil, oregano and onion powder
• Salt and pepper to taste
• Fresh Parmesan cheese for serving

Instructions

1. Heat your olive oil in a 4 to 6 quart pot.  If you are using real ground beef, saute it now.  Add in the chopped onions when it is hot and saute until they are translucent.   Add in the garlic and chopped bell peppers and cook another 3 to 4 minutes until fragrant. 
2. Pour in the diced tomatoes and tomato sauce.  Add in the vegetable stock (start with 3 cups.  If you have room in the pot, add the 4th cup).  Season with basil, oregano and onion powder.  
3. Carefully add in the Beyond beef crumbles if you are not using the ground beef.  Stir the soup slowly and turn the temperature to medium .  Bring to a simmer.  Cook for 20 minutes at a simmer, stirring occasionally.
4. Add the ditalini pasta and stir again.  Cook for another 10 minutes or so, just until the pasta is cooked.  Remove from heat and let cool.  If it is too thick, you can thin with a little of the remaining vegetable stock. 
5. To serve this Italian Bell Pepper Soup, scoop into a bowl and top with Parmesan cheese

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 1827mgCarbohydrates: 20gFiber: 4gSugar: 9gProtein: 9g

Nutrition information not always accurate