Italian Sausage Soup is a flavorful and filling soup that’s perfect for a quick weekday dinner. Serve with fresh buns and a side salad for a meal the whole family will love.
Stuffed Peppers seem fancy but it’s an easy way to serve peppers! Tender bell peppers stuffed with a zesty ground beef, sausage, rice, and tomato filling. Top it all with cheese and bake until bubbly.
Serve these with a fresh salad and some crusty bread (for sopping up any sauce).
Stuffed Bell Peppers are easy to make and everyone loves them!
- MEAT We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer)
- RICE I use long grain white rice but I do sometimes replace the rice with Cauliflower Rice.
- SAUCE Use your fave marinara sauce or pasta sauce. Add in some herbs (fresh if you’ve got them) and onions. If you like a little heat, stir in some chili flakes.
Peppers for Stuffed Peppers
While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine. The peppers do have different flavors so it can depend on your personal taste preference.
- Green peppers are a bit zestier and we love the flavor with the filling mixture.
- If you like sweeter peppers, red, yellow, or orange are great options.
How to make Stuffed Peppers
My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!
- Brown meat, onion, and garlic (per recipe below). Add tomato sauce, rice and seasonings and cook until rice is tender.
- While the filling is cooking, prepare your peppers by simmering 5 minutes to soften or even bake them in the oven for 15 minutes if you’d like.
- Fill peppers with pasta sauce, meat and rice mixture. Top with cheese and bake until bubbly!
I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in these Mexican Stuffed Peppers).
Do You Have to Pre-cook the Peppers Before Stuffing Them? No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I think they’re better if you pre-cook them a bit.
How Long to Cook Stuffed Peppers
Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.
This dish goes well with a fresh salad and bread. Here are some favorites:
- Caesar Salad
- Easy Italian Salad
- Fresh Tomato Salad
- Garlic toast
- Homemade French Bread
- Cheesy Garlic Breadsticks
Make Ahead & Leftovers
Stuffed peppers can be frozen and they are a great make-ahead meal!
To Freeze Stuffed Peppers prepare and bake as directed below. They can be frozen individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.
- 6 bell peppers
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 small onion diced
- 2 cloves garlic minced
- 1 can small diced tomatoes 14 ½ ounces
- ½ cup white rice uncooked
- 1 ¼ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- 2 ½ cups marinara sauce divided
- ½ cup cheddar cheese shredded
Preheat oven to 350°F.
Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
Place 1 ½ cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.
Soup is the perfect belly-warming meal in a bowl and this sausage tortellini soup is both quick and delicious.
It’s a one-pot soup packed with Italian sausage, cheese tortellini, and a handful of veggies. It comes together in no time and satisfies even the heartiest of appetites!
A Hearty Favorite
- This soup is ready in just over 30 minutes start to finish.
- We love the robust flavor of Italian sausage but you can swap it out for your favorite ground meat.
- This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale.
- Just one pot means less mess, less dishes.
MEAT Ground Italian sausage is used in this recipe. If you use other ground meats, you’ll want to boost the seasonings a bit! Fennel is the spice that gives Italian sausage it’s flavor so add a little if you have it.
BROTH I prefer a low sodium beef broth in this recipe but any kind will work.
VEGGIES Onion adds flavor. The canned tomatoes add great texture and flavor the broth and zucchini adds freshness.
TORTELLINI Because of the Italian sausage makes this soup meaty, we prefer cheese tortellini in this recipe but feel free to use your favorite. Mini ravioli works too.
Pro Tip: Adding a little bit of cornstarch to the broth doesn’t thicken it but it does add a silky feel!
How to Make Sausage Tortellini Soup
You’ll love how easy it is to make this tasty Italian-style soup!
- Cook sausage & onion. Drain fat, if needed.
- Add broth, tomatoes, & seasonings; simmer to blend flavors.
- Add tortellini & zucchini and simmer until tender.
- Season with salt & pepper to taste and serve.
- To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.
- Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.
- Add the juices from the canned tomatoes.
- Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.
Make Ahead & Leftovers
- Pasta doesn’t keep well in soups, it can get mushy. If you plan for leftovers, cook the tortellini separately.
- Keep tortellini soup covered in the refrigerator and it will last about 4 days.
- Double the base of this soup (without tortellini) and freeze half for another day. Add any fresh pasta once thawed.
- Freeze portions of soup in zippered bags or muffin tins without pasta. Add tortellini or pasta once thawed
More Fresh Soups
- Broccoli Cheddar Soup – so cheesy & creamy
- Creamy Chicken Noodle Soup
- Creamy Tortellini Soup – with crispy bacon
- Lasagna Soup – a fun twist on a classic
- Creamy Corn Soup – the ultimate comfort food
- Classic Chicken Noodle Soup
- 15 Bean Soup – freezer friendly
Did you love this Sausage Tortellini Soup? Be sure to leave a rating and a comment below!
Sausage Tortellini Soup
- ½ pound Italian sausage hot or mild
- 1 medium onion diced
- 1 cup water
- 1 ½ teaspoons cornstarch
- 4 cups low sodium beef broth
- 14 oz canned diced tomatoes with juices
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 4 oz fresh cheese tortellini about 3 cups uncooked
- 1 medium zucchini sliced
- shredded parmesan cheese and parsley for serving
Cook sausage and onion until no pink remains. Drain fat.
Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.
Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.
Top with fresh parsley and parmesan cheese for serving.
This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale. A can of white beans can be added too.
To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.
Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.
Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.