Start by preparing your banana peppers. Carefully cut the tops off each pepper, then using a small utensil, remove the seeds and membranes for a milder flavor. Dice up the tops you removed and set them aside.

In a large pot over medium heat, add your Italian sausage. Cook, breaking it into small pieces with a wooden spoon, until it’s well-browned and fully cooked, about 6-8 minutes. Once browned, transfer the sausage to a plate and set it aside.

In the same pot, add a tablespoon of olive oil and a small knob of butter over medium heat. Toss in the diced onion, banana pepper tops, green bell pepper, and minced garlic. Sauté for about 5 minutes or until the vegetables are softened and fragrant.

Return the cooked sausage to the pot with your sautéed veggies. Pour in 4 cups of chicken broth and 1 cup of evaporated milk. Stir well to blend all the ingredients, and bring the mixture to a simmer over high heat.

Once the broth mixture is simmering, reduce the heat to low and stir in 1 cup of grated Parmesan and 4oz of cream cheese. Mix until everything is melted and combined. Sprinkle in salt, pepper, and dried herbs like basil, oregano, and thyme.

Next, add 1 cup of uncooked orzo to the pot, stirring to incorporate it into the soup. Cook for about 10 minutes until the orzo is tender, stirring occasionally to prevent it from sticking to the bottom.

Once the orzo is cooked to perfection, ladle the soup into bowls. Garnish each serving with the reserved pepper slices, a sprinkle of fresh herbs, or a bit more Parmesan. Enjoy!