Sweet Bell Pepper & Orzo Soup (Easy Meatless Dinner)
If you love cozy, veggie-packed soups, this one is going to feel right at home. I’ve shared quite a few vegetable soup recipes over the years, and this one was inspired by those simple, comforting flavors — with the addition of tender orzo pasta to make it extra hearty. It also reminds me so much of my favorite stuffed peppers, just in soup form and completely meatless. It’s the kind of easy, homemade soup I throw together on a busy day and instantly wish I’d made a double batch.
Why You’ll Love This Recipe
This is a great option if you’re looking for a simple meatless dinner that feels comforting without being heavy.
Stephanie’s Recipe Rundown
Why You’ll Love It: This is one of those cozy, throw-it-together soups that tastes way better than the effort involved. It’s simple, comforting, and made with ingredients I usually already have on hand. Time Needed: About 25 minutes from start to finish Skill Level: Beginner-friendly — if you can chop veggies and stir a pot, you’ve got this Flavor & Texture: Lightly sweet from the bell peppers, savory from the broth, and hearty thanks to the tender orzo. Finished with crunchy croutons and salty Parmesan for the perfect balance Would I Make This Again? Absolutely. This is the kind of soup I make on busy days and wish I’d doubled for leftoversxoxo Stephanie
If you love sweet red and orange peppers, then this soup recipe is for you! I created it on a whim while in between unloading my dishwasher and folding a load of laundry.
Once the soup was ready to be served, I topped it off with garlic and cheese croutons and freshly grated parmesan cheese….and it was divine!
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Ingredients
- extra virgin olive oil
- mini sweet peppers
- shallots
- garlic
- diced tomatoes
- chicken broth
- Optional toppings: croutons and parmesan cheese
Step-By-Step Instructions
Step 1: Sauté the Aromatics
- In a Dutch Oven, heat extra virgin olive oil and then add diced shallots, garlic and sweet peppers. Cook until translucent
Step 2: Build the Broth
- Add diced tomatoes and chicken broth
Step 3: Bring to a Boil
- Bring broth to a gentle boil
Step 4: Cook the Orzo
- Add orzo and cook until al dente (about 9 minutes)
Step 5: Serve & Finish
- Served each bowl of soup topped with croutons and freshly grated Parmesan
I devoured two bowls of this soup, and that pretty much tells you everything you need to know. It’s cozy, flavorful, and filling in the best way — the kind of soup you go back for without hesitation.
Common Mistakes to Avoid
- Overcooking the orzo – before adding the orzo pasta to the boiling broth, read the pasta box and see how many minutes it takes to make the pasta al dente. For the Barilla brand Orzo I used, it was 9 minutes. Simply set a timer and do not cook past that time.
- Adding all toppings too early – While it’s tempting to add the croutons and grated parmesan cheese as soon as you dish the soup, it’s best to wait to add the extra toppings just before you hand out the bowls of soup. The crouton will soften quickly and the cheese will melt and blend right into the soup.
Stephanie’s Family Consumer Science Tip
Pasta Absorption: Pasta continues to absorb liquid even after cooking, which can thicken soups as they sit. Cooking pasta just until al dente helps maintain a balanced texture and improves reheating quality, especially if you plan to enjoy leftovers.Storage & Reheating
To store this soup, let it cool completely on the stove after ladling it into glass storage containers (I like using mason jars for storing soup). Once cooled, cover with a lid and store in the refrigerator for up to 4 days. To reheat, pour the soup into a microwave-safe bowl and heat until warmed through. Enjoy!
Video Tutorial
I made a quick video tutorial showing how this soup comes together, step by step. It’s an easy way to see the process before you start cooking.
If You Love This, Try These Meatless Soups
If you’re looking for a cozy, easy soup that’s full of flavor and doesn’t require a lot of effort, I really hope you give this one a try. It’s simple, comforting, and because of that, it’s one of those recipes that’s just as good the next day.
And if you’re on a meatless soup kick like I often am, then be sure to check out a few of my other favorites too. For example, my Black Bean Soup, Copycat Panera Autumn Squash Soup, and Loaded Veggie Tortellini Soup are all on repeat around here and make great additions to your weekly meal rotation.
Printable Recipe Card
Sweet Bell Pepper & Orzo Soup
Equipment
Ingredients
- 1 tbs extra virgin olive oil
- 2 shallots
- 3 garlic cloves
- 7 mini sweet peppers
- 1 can diced tomatoes
- 24 oz chicken broth
- 1/2 c orzo
Instructions
- Heat the extra virgin olive oil in a Dutch oven over medium heat. Add the chopped sweet peppers, diced shallots and garlic and cook until softened and translucent.
- Stir in the diced tomatoes and chicken broth.
- Bring the soup to a gentle boil.
- Add the orzo and cook until al dente, about 9 minutes, stirring occasionally.
- Serve warm and top each bowl with croutons and freshly grated Parmesan cheese.
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
