Stuffed Pepper Orzo Soup
Discover the deliciousness of Stuffed Pepper Orzo Soup, a perfect blend of orzo, ground beef, and bell peppers in one bowl.
Servings: 8 people
Calories: 225kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 small green bell pepper, seeded, diced (about 1 cup)
- 1 small red bell pepper seeded, diced (about 1 cup)
- 1 tablespoon garlic, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2 cups (16 ounces / 480 g) beef broth
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup (236 g) orzo pasta, uncooked
- Parsley, chopped, for garnish
Instructions
- To a large Dutch oven (or heavy-bottomed pot) over medium heat, add olive oil.
- Once the oil is hot and shimmering, add ground beef, onion, and diced bell peppers. Cook, breaking the meat up as you go, for 8 to 10 minutes, or until the ground beef is fully cooked and no longer pink. Drain grease if necessary.
- Add garlic and cook for 1 minute, stirring constantly.
- Add diced tomatoes with their juice, tomato sauce, beef broth, water, Worcestershire sauce, salt, black pepper, and Italian seasoning. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low.
- Stir in the orzo pasta. Then, cover and simmer for 12 to 15 minutes, stirring occasionally, until the orzo is tender and the soup has thickened slightly.
- Remove the pot from heat.
- Garnish with chopped parsley before serving. Serve warm.
Nutrition
Serving: 1portion | Calories: 225kcal