Begin by dicing the banana peppers and the onion into uniform pieces. Set aside.

In a large stockpot, heat a drizzle of olive oil over medium heat. Add the diced Italian sausage, cooking until browned, about 5–7 minutes. Remove and set aside.

In the same pot, melt a tablespoon of butter with a dash of olive oil. Add the diced onion, banana peppers, and green bell pepper. Sauté for 5–6 minutes.

Add minced garlic and cook for another minute until fragrant.

Return the cooked sausage, pour in the chicken broth and evaporated milk. Stir well and bring to a gentle boil.

Once boiling, add the shredded parmesan and cubed cream cheese. Stir continuously until cheeses melt. Sprinkle in dried herbs.

Reduce the heat to low and let simmer for 25 minutes, stirring occasionally.

Add the orzo pasta to the soup and cook uncovered for about 10 minutes until tender yet firm.

Taste and adjust seasoning with salt and pepper. Garnish with reserved pepper slices before serving.