Stuffed pepper soup with sausage is a flavor-packed, 20-minute meal that kids love. Made with ground sausage, multicolored peppers, lots of tomatoes, and rice, this soup is a delicious way to get kids to eat more veggies. Gluten-free.
Our ground sausage soup can easily be tossed together from scratch or created with leftover meat and rice. Ready to serve in no time at all, this soup can be made any night of the week.
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We like to keep quick and easy recipes on hand to make after long days. This soup recipe (along with Dairy Free Chicken Pot Pie and Oven Baked Chicken Tacos) is always at the top of our list. Especially during the colder months!
Don’t get overwhelmed by the number of ingredients listed below. This recipe is really easy and the flavor from all these ingredients blended together is so good.
To get started, gather the equipment and ingredients then follow the written instructions or printable recipe card. Enjoy!
Before you get started, check out our How To Cut A Bell Pepper guide that walks you through the steps to successfully cut a bell pepper!
Table of Contents
Ingredients
- 1 tablespoon olive oil
- 4 medium bell peppers, chopped
- 1 large onion, chopped
- 1 pound ground seasoned pork sausage ✅ Jimmy Dean is labeled gluten-free
- 1 tablespoon sweet basil
- 2 cloves garlic, minced
- 28 ounces tomato sauce ✅
- 29 ounces diced tomatoes ✅
- 2 cups chicken stock ✅
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8.5 ounce package precooked rice ✅
- 1 cup shredded cheese, optional ✅
- 1/4 cup green onions, chopped, optional
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
In a large stockpot, heat olive oil over medium-high heat. Add peppers and onions. Cook for 5 minutes, or until translucent. Add garlic, and cook for 1 minute.
Cook the sausage and add spices
Add seasoned pork sausage, and cook until meat is browned. Drain the meat. Add the basil, salt, and pepper. Cook for 1 minute, or until fragrant.
Add the rest of the ingredients
Add tomato sauce, diced tomatoes, and chicken stock. Bring to simmer over medium-high heat. Turn heat down and add the package of pre-cooked rice, cook 1-2 minutes.
Broil
Ladle soup into individual oven-safe soup bowls. Top with shredded cheese. Broil for 2- 3 minutes, or until cheese starts to bubble and turns golden brown.
Serve
Garnish with chopped green onions. Serve hot.
Tips and Tricks
- Choose Quality Sausage: Use good quality pork sausage for the best flavor. You can even consider using Italian sausage for an extra kick.
- Control the Heat: When sautéing the peppers and onions, make sure your heat is medium-high, but don’t let it get too high to avoid burning. Stir frequently to prevent sticking and ensure even cooking.
- Garlic Timing: Garlic can burn easily, so add it towards the end of sautéing the peppers and onions. It only needs about a minute to become fragrant.
- Season as You Go: Season the dish in stages. After browning the sausage, add the basil, salt, and pepper. This allows the flavors to meld better than if you were to add all the seasonings at once.
- Use Crushed Tomatoes: Instead of diced tomatoes, consider using crushed tomatoes for a smoother soup consistency. You can also blend the diced tomatoes if you prefer a smoother texture.
- Simmer Slowly: Once you’ve added the tomato sauce, diced tomatoes, and chicken stock, bring the soup to a simmer over medium-high heat. Then, reduce the heat to low and let it simmer gently. This allows the flavors to develop over time.
- Rice Tip: Be careful not to overcook the precooked rice. Add it to the soup just 1-2 minutes before serving to heat it through. Overcooking it can make it mushy.
- Broil with Care: When broiling the soup with cheese, keep a close eye on it to avoid burning the cheese. It can go from golden brown to burnt quickly.
- Garnish Creatively: Consider adding other toppings besides green onions. Chopped fresh herbs like cilantro or parsley, a dollop of sour cream, or a sprinkle of red pepper flakes can all enhance the flavor and presentation of the soup.
Frequently Asked Questions
Microwave in 30-second increments or reheat on the stove top until hot.
Absolutely! Simply follow the recipe as written then simmer in the slow cooker for 4-6 hours on low. Add the rice during the last 15-20 minutes of cooking.
Yes, the pork sausage can be swapped with ground beef, turkey or chicken. Similar to our Oven Baked Tacos, this is a go-to recipe when we have leftover ground beef.
Serve as is or pair with Gluten Free Dinner Rolls or Gluten Free Corn Bread Muffins.
Storage Instructions
Refrigeration: If you plan to consume the leftovers within a few days, transfer the soup to an airtight container and refrigerate it. Make sure the container is sealed tightly to prevent any air from getting in, as exposure to air can lead to faster spoilage.
Freezing: If you won’t be eating the soup within a few days, freezing is a great option. Portion the soup into freezer-safe containers or resealable freezer bags. Be sure to leave some space at the top of the container or bag to allow for expansion as the soup freezes.
Label and Date: It’s important to label the containers or bags with the date when you cooked the soup. This helps you keep track of how long it has been stored and ensures you use it within a safe timeframe.
Thawing: When you’re ready to enjoy the frozen soup, thaw it in the refrigerator overnight for the best results. You can also use the defrost function on your microwave or immerse the sealed container in cold water if you need to speed up the process.
Reheating: Reheat the soup on the stovetop or in the microwave until it’s steaming hot. Ensure that it reaches a safe internal temperature of 165°F (74°C) to kill any potential bacteria.
How To Freeze Peppers
Freezing bell peppers is a great way to have veggies available year-round to toss into recipes such as soup or casseroles, adding extra nutrition to meals.
We will purchase a large quantity of bell peppers when on sale, chop then freeze using the instructions below:
- Wash peppers and remove stem and seeds.
- Chop peppers into small bite-sized chunks.
- Arrange peppers on a baking sheet in a single layer. Freeze.
- Once frozen, move peppers to ziplock freezer bags. Label.
- Unblanched peppers can be frozen for up to 8 months.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Carefully chop the bell peppers roughly the same size before sautéing
- Add a variety of bell pepper colors – red, yellow, orange, green, purple – to the soup for more color and nutrition
- Serve plain or topped with shredded cheese and/or green onions
More Gluten Free Soup Recipes
- Potato Soup
- Chicken Tortilla Soup
- Crockpot Butternut Squash Soup
- Gluten Free Chicken Noodle Soup
- Gluten Free Dairy Free Cream of Chicken Soup
- Butternut Squash and Sweet Potato Soup
- Slow Cooker Chunky Vegetable Soup
- Cheesy Broccoli Cauliflower Soup
- Instant Pot Chicken Soup With Rice
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Stuffed Pepper Soup with Sausage
Ingredients
- 1 tablespoon olive oil
- 4 medium bell peppers, chopped
- 1 large onion, chopped
- 1 pound ground seasoned pork sausage ✅ Jimmy Dean is labeled gluten-free
- 1 tablespoon sweet basil
- 2 cloves garlic, minced
- 28 ounces tomato sauce ✅
- 29 ounces diced tomatoes ✅
- 2 cups chicken stock ✅
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8.5 ounce package precooked rice ✅
- 1 cup shredded cheese, optional ✅
- 1/4 cup green onions, chopped, optional
Instructions
- ⭐️Saute peppers, onions, and garlic. In a large stockpot, heat olive oil over medium-high heat. Add peppers and onions. Cook 5 minutes, or until translucent. Add garlic, and cook for 1 minute.1 tablespoon olive oil, 4 medium bell peppers, chopped, 1 large onion, chopped, 2 cloves garlic, minced
- ⭐️Cook the sausage and add spices. Add seasoned pork sausage, and cook until meat is browned. Drain the meat. Add the basil, salt, and pepper. Cook for 1 minute, or until fragrant.1 pound ground seasoned pork sausage, 1 tablespoon sweet basil, 1 teaspoon salt, 1/4 teaspoon pepper
- ⭐️Add the rest of the ingredients. Add tomato sauce, diced tomatoes, and chicken stock. Bring to simmer over medium-high heat. Turn heat down and add the package of pre-cooked rice, cook 1-2 minutes.28 ounces tomato sauce, 29 ounces diced tomatoes, 2 cups chicken stock, 8.5 ounce package precooked rice
- ⭐️Broil. Ladle soup into individual oven-safe soup bowls. Top with shredded cheese. Broil for 2- 3 minutes, or until cheese starts to bubble and turns golden brown.1 cup shredded cheese, optional
- Serve. Garnish with chopped green onions. Serve hot.1/4 cup green onions, chopped, optional
Notes
- Microwave in 30-second increments or reheat on the stove top until hot.
- To make in the crockpot, follow the recipe as written then simmer in the slow cooker for 4-6 hours on low. Add the rice during the last 15-20 minutes of cooking.
- The pork sausage can be swapped with ground beef, turkey or chicken.
Nutrition
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Bailey says
I have actually never tried freezing peppers (and I freeze LOTS of things). Thanks for the tip! Looking forward to giving this soup a try!
Create Kids Club says
I freeze everything too, Bailey! I love keeping peppers on hand because they add a nice color pop to recipes alongside their nutritional value 🙂
Mary says
That broiled cheese got my kids eating another bowl!
Dawn Bauman says
Fantastic! So easy to make and lots of flavor. The whole family LOVED IT!
Create Kids Club says
I am so happy to hear that your family enjoyed the soup, Dawn! It reminds me that I should make it again soon! 🙂