Easy Stuffed Pepper Soup

Also try our other recipes Stuffed Rigatoni

INGREDIENTS 

• 2 Italian sausage links (sweet or spicy – I use sweet)
• 1 lb lean ground beef
• 1 small yellow onion chopped (1 cup)
• 1 small green bell pepper – cut in small pieces
• 1 small red bell pepper – cut in small pieces
• 1 small yellow bell pepper – cut in small pieces
• 3 cubanelle peppers (sweet peppers – you can find at any grocery store) – cut in small pieces
• 2 (14.5 oz) cans petite diced tomatoes
• 2 large cans tomato soup
• 4 cups beef broth
• 1 jar of chunky pasta sauce (I used Classico Italian Sausage with Peppers & Onions)
• 1/4 cup fresh chopped basil
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/4 tsp dried oregano
• 1 teaspoon minced garlic
• 1 Tablespoon worchester sauce
• 1 Tablespoon red pepper flakes2 Tablespoons chili powder
• 1/3 cup Parmesan cheese
• 3 Tablespoons olive oil, dividedSalt and freshly ground black pepper
• 2 cup cooked white rice
• Parmesan or mozzarella cheese, for garnish (optional)

INSTRUCTIONS

1. In a large pot heat 1 Tablespoon olive oil over medium heat and cook sausage and ground beef. Once the meat is cooked make sure it is thoroughly chopped up. Drain and set aside.
2. Heat remaining 2 Tablespoons olive oil and cook onions and peppers for about 5 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, tomato soup, beef broth, Parmesan cheese, all remaining spices and cooked meat. Season to taste with salt and pepper. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
3. While soup simmers, prepare rice according to directions listed on package. When the soup is done simmering stir in desired amount of cooked rice into soup. Serve warm topped with optional cheese and garnish with fresh parsley.