During the fall and winter I make homemade soup once a week. I’ve got dozens of delicious soup recipes, but the Pizza Soup was the favorite of our sons, Keith and Mark. It’s really easy to make. I apologize for the inexact quantities, but this is another recipe that I’ve never written down…and haven’t made it since last winter! I’ve given the basic recipe, but don’t be afraid to add other items you enjoy on your pizza…including a dash of red pepper sauce!
YIELD
20 servingsPREP
45 minCOOK
45 minREADY
2 hrsIngredients
or mini-ravioli, cooked according to package instructions, drained and rinsed with cool water *
Directions
Cook mini-raviolis or tortellinis according to package instructions, drain and rinse with cold water, set aside.
Remove sausage from casings and sauté until no longer pink.
Remove sausage from pan and clean pan.
Add olive oil to bottom of sauté pan.
Sauté onions and peppers, and fresh mushrooms if you are using them. After the onions and peppers are almost done, add the garlic. Sauté for a few more minutes.
Add sausage to pan.
Add drained and rinsed olives and mushrooms (if you are using canned)
Open and add pasta sauce and 2 cans of chicken broth.
Add canned tomatoes….don’t drain!
Slice about half the package of the sliced pepperoni into ½ to ¾ inch strips; Add to soup mixture.
Add Italian seasonings.
Add drained and rinsed mini-raviolis. Just add a bit at a time to see how thick you want your soup.
Add additional pasta or pizza sauce or chicken broth to create the consistency you want.
Taste and adjust seasonings. You may want to add more Italian seasoning, salt, pepper.
Simmer on low heat for up to 45 minutes. Stir occasionally so the raviolis don’t stick to the bottom.
Serve bowls of soup with parmesan cheese and garlic toast.
Comments
