‘Tastes Just Like’ Pizza Soup

On the heels of Thanksgiving ( and our Tryptophan carbohydrate-induced post coma ) we needed something light, but still packing that flavor punch. We couldn’t stomach more than one course (shoot one whole meal seemed a struggle) so soup seemed to fit the bill perfectly.

Pizza Soup

And not just any soup, but pizza soup, a soup that’s a soup but still really not a soup since it encapsulates one of our most beloved dishes (and all its flavors) in one dish, without all those dastardly carbs. Who needs to hibernate in a carb coma two days in a row? Am I right, or am I right?

We’ve found most people frown at the name, but after one taste they get it. It really does taste just like pizza, but better for you. And who can’t get behind that?!

Pizza Soup

Pizza Soup 2

1/4 cup extra virgin olive oil
1 large onion, chopped
2 green bell peppers, seeded and chopped
8 oz. fresh, washed, sliced baby bell mushrooms (optional)
3 large garlic cloves, minced
1 lb. Italian sausage, browned and drained
4 cups chicken broth
2 (24 oz) jars of marinara sauce or spaghetti sauce
1/4 tsp crushed red pepper flakes
4 oz. sliced pepperoni, quartered (or use mini pepperonis)
shredded mozzarella cheese
fresh basil, roughly chopped or chiffonade

Directions

  1. In a large skillet heat the olive oil. When the oil is hot, add in the prepared veggies and saute until they’re tender and slightly browned. Add the minced garlic during the last minute or two of cooking time. Transfer the veggies to a large pot. Brown the sausage in the same skillet and drain it well after cooking, then add it to the soup pot along with the stock, sauce, red pepper flakes and most of the pepperoni, saving a few to use as garnishes. Bring the soup to a boil and then reduce the heat to a gentle simmer. Cover the soup pot with the cover slightly askew so some of the steam can escape while it cooks. Simmer, stirring frequently, for 20 to 30 minutes.
    2. Ladle the hot into bowls. Top each bowl with some of the Mozzarella, a few slices of pepperoni and a little basil. Let the bowls rest for just a few minutes before serving. Serve with garlic bread or breadsticks.

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