Begin by cutting the tops off the banana peppers and green peppers. Carefully remove the seeds to create space for the delicious filling. Dice the pepper tops and set them aside.

In a large stockpot, heat a drizzle of olive oil over medium-high heat. Add the ground Italian sausage, breaking it apart with a wooden spoon. Cook for about 6–8 minutes until nicely browned.

Using the same pot, melt 2 tablespoons of butter over medium heat. Add the chopped onions, pepper tops, and green peppers. Sauté for about 5–7 minutes until the onions are translucent.

Bring back the cooked sausage to the pot, then pour in chicken broth and evaporated milk. Raise the heat to high, bringing to a gentle boil. Reduce to a simmer for 5 minutes.

Lower the heat to medium-low and add Parmesan and cream cheese. Stir gently until cheeses melt smoothly into the soup.

Cover the pot and let the soup simmer for about 25 minutes, stirring occasionally to ensure even distribution of ingredients.

While the soup simmers, cook orzo pasta in salted boiling water according to package instructions for about 7-9 minutes until al dente.

Finally, serve the soup in bowls, adding a generous scoop of orzo to each and garnishing with Parmesan cheese and fresh herbs if desired.