EASY PEPPERONI PIZZA SOUP
Eat pizza to your heart's content with this low-carb, keto-friendly, veggie-packed pizza soup recipe. Make on the stovetop or in the slow cooker in 5 easy steps.
Provided by Sharon Chen
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Heat a large soup pot or Dutch oven over medium heat and brown sausage, breaking it up into small pieces with a spatula. If your sausage generates too much grease to your liking, drain it a little bit.
- Add onion and garlic. Sauté until fragrant, about 2-3 minutes.
- Add mushrooms and bell peppers, followed by dried oregano and Italian seasonings. Combine well.
- Add crushed tomatoes and beef bone broth into the saucepan, followed by pepperoni slices. Stir to combine. Turn the heat up to high and bring to a boil, then simmer for 15-20 minutes.
- Ladle into serving bowls and top with mozzarella and parmesan cheeses. Optionally, serve with avocado slices and fried eggs. Enjoy!
- Brown sausage over medium-high heat in a nonstick skillet.
- Drain the grease from the sausage and place the meat in a slow cooker.
- Add all the other ingredients (except the cheese and toppings) to the slow cooker.
- Cover and cook on low for 6-8 hours.
- Dish and serve with cheese, avocado slices, or even fried eggs if desired.
Nutrition Facts : ServingSize 1, Calories 435 calories, Sugar 5.1g, Sodium 1117.8mg, Fat 32.3g, SaturatedFat 12.9g, TransFat 0.5g, Carbohydrate 11.7g, Fiber 1.9g, Protein 25.2g, Cholesterol 70.1mg
PEPPERONI AND SAUSAGE PIZZA SOUP
Anyone who likes pizza will love this soup. My sons, Nathan and Tyson, help themselves to big bowl when they get home from college in the evening.-Donna Britsch, Tega Cay, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.
Nutrition Facts :
ZESTY PEPPERONI SOUP
This is an easy to make low cost soup that is made in the slow cooker. I created this recipe out of boredom and was surprised with how well it turned out. Though some of the ingredients normally do not "go with" each other they blend well to create a unique healthy meal. You can add shredded carrots, zucchini and chopped mushrooms also.
Provided by EmilieLearnstoCook
Categories Stocks
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare all ingredients. Put everything except the mozzarella into the crock-pot. Stir well. Sprinkle the cubed mozzarella on top of the soup after stirring. Let cook on High for 2 to 3 hours. Or low for 4 to 6 hours.
- Serve with warm bread or crackers or sprinkle each bowl with croutons. Enjoy.
Nutrition Facts : Calories 213.9, Fat 6.6, SaturatedFat 3, Cholesterol 14.9, Sodium 1462.3, Carbohydrate 29.9, Fiber 6.6, Sugar 19.1, Protein 14.2
ITALIAN-STYLE PEPPERONI AND SPINACH SOUP WITH MEATBALLS
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
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
CONTEST-WINNING PIZZA SOUP
This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. -Jackie Brossard Kitchener, Ontario
Provided by Taste of Home
Time 45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 884mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
PEPPERONI PIZZA SOUP
Provided by Food Network Kitchen
Time 45m
Yield Makes: 8 servings
Number Of Ingredients 13
Steps:
- Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
- Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
- Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
- Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.
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PEPPERONI SOUP WITH ZUCCHINI & KALE | SUMPTUOUS …
From sumptuousspoonfuls.com
Reviews 4Estimated Reading Time 4 mins
- In a soup pot over medium heat, cook the ground meat until browned. Drain off any excess fat, then add the olive oil, garlic and onion and saute until the onion is soft and translucent.
- Add the pepperoni, mushrooms, zucchini and bell pepper. Cover and cook for a few minutes, then uncover and saute until the mushrooms and bell pepper are tender.
- Stir in the tomato powder (or tomato paste), canned tomatoes, chicken broth, bay leaf, basil and oregano. Bring to a boil, then reduce heat to a simmer and let cook for 15 – 30 minutes. Right before serving, stir in the kale just until wilted. Season to taste with salt, pepper and cayenne, then pour into oven-safe bowls and top with croutons and grated cheese.
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