Hearty Crockpot Stuffed Pepper Soup with Italian Sausage
Equipment
- 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.
Ingredients
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
Instructions
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.