Roasted Pepper and Orzo Soup


  • 3 Del Monte® Red Bell Peppers
  • 6 cups low-sodium chicken broth, divided
  • 8 oz. hot or sweet bulk Italian sausage
  • 1 Del Monte® Onion, finely diced
  • 4 garlic cloves, finely chopped
  • 3 Del Monte® Roma Tomatoes, diced
  • 1¼ cups orzo
  • ¾ tsp. fine sea salt
  • ½ tsp. black pepper
  • 1 5 oz. container baby spinach
  • parsley, chopped


Preheat the broiler. Line a large baking sheet with foil and place peppers on it. Broil peppers, turning occasionally, until blackened all over. Transfer peppers to a large bowl and cover tightly with plastic wrap. Let steam until peppers are cool enough to handle, about 15 minutes.

Peel and discard blackened skin from peppers. Discard seeds and stem. Place pepper flesh in a blender and add 2 cups chicken broth. Blend until completely smooth.

While peppers roast and steam, in a soup pot or Dutch oven over medium heat, brown sausage, breaking up meat with a wooden spoon. Add onion and garlic and sauté until softened, 6-8 minutes. Add tomatoes, orzo, blended pepper mixture, and remaining chicken broth. Bring to a simmer, cover, and cook, stirring occasionally, until orzo is tender, about 10 minutes.

Stir in spinach and cook just until wilted, about 1 minute. Serve garnished with parsley.


6 servings

Prep Time:

15 minutes

Cook Time:

35 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 6

Amount Per Serving
Calories 320 Calories from Fat
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 18%
Trans Fat 0g 0%
Trans Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 20mg 7%
Sodium 660mg 29%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 11%
Sugars 6g
Protein 15g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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