Supreme Pizza Soup
Pizza favorites in this soup, like pepperoni and sausage, will have the kids jumping for joy. And with all the big chunks of fresh vegetables, Mom and Dad will be happy too.
Makes: 8 cups Total time: 35 minutes
| ½ | lb. bulk Italian sausage 1/2 lb. |
| 1 | pkg. stick pepperoni, casing removed, diced (6 oz.)1 pkg. |
| 2 | Tbsp. extra-virgin olive oil2 Tbsp. |
| 2 | cups halved button mushrooms2 cups |
| 1 | cup diced red onion1 cup |
| ½ | cup diced red bell pepper 1/2 cup |
| ½ | cup diced green bell pepper 1/2 cup |
| 1 | Tbsp. minced garlic1 Tbsp. |
| 1 | tsp. Italian seasoning1 tsp. |
| ½ | tsp. red pepper flakes 1/2 tsp. |
| Salt and pepper to taste | |
| 3 | cans diced tomatoes in juice (14.5 oz. each)3 cans |
| 1 | cup chicken broth1 cup |
| ¼ | cup halved, canned black olives 1/4 cup |
Brown sausage and pepperoni in oil in a large pot over medium-high heat, about 5 minutes; drain on a paper towel-lined plate. Pour off all but 1 Tbsp. drippings and return pot to burner.
Add mushrooms and sauté until they release their juices, 3 minutes. Add onion, bell peppers, garlic, Italian seasoning, red pepper flakes, salt, and pepper to the pot; cook mixture until vegetables are soft, about 5 minutes.
Stir in tomatoes, broth, and olives along with the reserved meat mixture. Simmer soup until heated through, 10–12 minutes.
Nutrition Information
Per cup: 173 cal; 11g total fat (4g sat); 26mg chol; 882mg sodium; 12g carb; 1g fiber; 7g protein (6g sugars)
Sear the mushrooms in drippings until their edges begin to brown, then add onion and peppers.
Canned tomatoes work better than fresh for this soup. A no-salt variety reduces the sodium considerably.
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