Italian Style Beef And Pepperoni Soup Recipes

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ITALIAN-STYLE PEPPERONI AND SPINACH SOUP WITH MEATBALLS



Italian-Style Pepperoni and Spinach Soup With Meatballs image

This is actually a meal on it's own, if you love pasta sauce and meatballs, you will love this soup! use your own favorite meatball recipe or use my recipe #69173. This soup will increase in flavor if left overnight in the fridge, so it is best if prepared a day ahead, all ingredient amounts may be adjusted to taste, serve this delicious soup with garlic bread, crusty buns or crostini :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h25m

Yield 12 cups (approx)

Number Of Ingredients 20

1 lb lean ground beef (shaped in tiny meatballs)
1 1/2 cups spicy pepperoni, chopped or 1 1/2 cups turkey pepperoni
2 -4 tablespoons oil
2 cups sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 tablespoons minced fresh garlic (or to taste)
1 tablespoon dried chili pepper flakes (or to taste)
1 -2 teaspoon dried basil
1 -2 teaspoon dried oregano
3 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can condensed tomato soup, undiluted
3 -5 cups chicken broth (use less amount of broth for a thicker soup)
1 (10 ounce) package frozen chopped spinach
seasoning salt (or use white salt to taste)
black pepper (lots!)
1 tablespoon sugar (optional or to taste)
cooked spaghetti (broken into small pieces or use other pasta)
grated parmesan cheese

Steps:

  • Shape the ground beef into tiny meatballs using you favorite recipe.
  • Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
  • Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
  • Add in the tomato paste and cook, stirring for 1 minute.
  • Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
  • Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
  • Add in the cooked spaghetti.
  • Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
  • DELICIOUS!

Nutrition Facts : Calories 298.1, Fat 19.3, SaturatedFat 6.2, Cholesterol 54, Sodium 904.4, Carbohydrate 14, Fiber 3, Sugar 4.9, Protein 18.4

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