If you're looking for comfort in a bowl that’s rich in flavor, easy to make, and fills your kitchen with mouthwatering aromas, this crockpot stuffed pepper soup with Italian sausage is going to be your new favorite cozy meal. Think of it as the soul-warming lovechild of stuffed peppers and a robust tomato-based soup. This version leans into savory ground Italian sausage, sweet bell peppers, and a blend of herbs that give it that slow-cooked depth—all without actually having to stuff a single pepper. It’s everything we love about stuffed pepper casserole crockpot style dishes, but ladled into a bowl. And yes, it’s perfect for busy weeknights, lazy weekends, or your next soup-and-sweater-weather dinner rotation.
Hearty Crockpot Stuffed Pepper Soup with Italian Sausage
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine American, Italian
Servings 6 generous bowls
Crockpot/Slow Cooker A 6-quart crockpot is perfect for this recipe. Brands like Crock-Pot or Hamilton Beach work beautifully. If you’re a fan of the magical slow cooker recipes, this one fits right in.
Large skillet To brown the sausage and sauté the aromatics before slow cooking.
Cutting board & sharp knife. For dicing up those colorful bell peppers.
Wooden Spoon or Spatula For stirring and browning the meat.
Produce
- 2 large green bell peppers diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
Meat
- 1 pound ground Italian sausage hot or mild based on your preference
Grains & Pantry
- 1/2 cup uncooked white rice or cauliflower rice for a low-carb version
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 3 cups low-sodium beef broth or chicken broth for a lighter flavor
Optional Garnishes
- Fresh parsley chopped
- Shredded mozzarella or Parmesan cheese
- A dollop of sour cream
Brown the Italian Sausage
Start by heating a large skillet over medium heat. Add a drizzle of olive oil and crumble in the Italian sausage. Cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon. Once browned, remove from heat and set aside. If there’s excess grease, drain it off.
Sauté the Onion and Garlic
In the same skillet, toss in the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Assemble in the Crockpot
Into your crock pot soup base, add the browned sausage, sautéed onions and garlic, all diced bell peppers, crushed tomatoes, diced tomatoes, tomato sauce, rice (or cauliflower rice), beef broth, and spices (oregano, basil, smoked paprika, red pepper flakes, salt, and pepper).
Give it all a good stir to combine.
Let It Simmer Low and Slow
Cover and cook on low for 6 hours or high for 3 hours. Stir occasionally if you're around, but it’s pretty hands-off. The rice will cook in the soup and absorb those amazing tomato and sausage flavors, creating that iconic stuffed pepper soup crockpot healthy texture and heartiness.
Final Touches
Before serving, taste and adjust seasoning. If the soup has thickened too much, stir in a splash more broth to loosen it up. Garnish with fresh parsley and a sprinkle of cheese if desired.
Pairings
This hearty slow cooker stuffed pepper soup deserves some equally satisfying companions. Here’s what to serve with it:
- Crusty Bread or Garlic Knots: Perfect for dipping into the tomato-rich broth.
- Grilled Cheese Sandwich: Amp up the comfort factor. A melty cheddar grilled cheese pairs beautifully with this soup.
- Simple Salad: A fresh arugula or Caesar salad can balance out the richness of the sausage and tomato base.
- Roasted Vegetables: Want to keep it light? Serve it with a side of roasted zucchini or eggplant to double down on that Italian-inspired flavor.
For drinks, think dry red wine like Chianti, or a hoppy IPA if you’re going the beer route. And don’t underestimate a sparkling water with lemon to cut through the savory notes.
FAQs
1. Can I make this with ground chicken or turkey?
Absolutely. If you’re looking to lighten things up, ground chicken or turkey works well and gives it a chicken pepper soup vibe. Just note that Italian sausage adds a specific herb and spice profile, so you might want to add extra seasoning if you swap meats.
2. Is this soup keto-friendly?
Yes—easily! Swap the rice for cauliflower rice to turn this into a keto stuffed pepper soup. You still get the texture without the carbs.
3. Can I make this in advance?
Definitely. This soup tastes even better the next day as the flavors develop more. You can reheat it on the stovetop or in the microwave. It also freezes beautifully, making it a winner among crockpot soup recipes.
4. What kind of peppers should I use?
A mix of green, red, and yellow bell peppers gives the best flavor and color. Green peppers offer that classic “stuffed pepper” taste, while red and yellow add sweetness. It’s basically a trio of bell pepper soup magic.
5. How can I make this on the stovetop?
To make a stuffed pepper soup stovetop version, simply follow steps 1 and 2, then transfer everything to a large pot or Dutch oven. Simmer covered for about 45 minutes to 1 hour, until the rice is cooked through and the flavors are melded.
