Sausage & Pepperoni Pizza Soup
On February 29, 2016 by Eliz
My Number One Fan found this from a website called afarmgirldabbles.com, which sounds like a Pioneer Woman knockoff. I admit, I never considered taking the ingredients from a pizza and configuring a soup out of them, but this is pretty much what a sausage pepperoni pizza tastes like without the crust. It’s very rich and filling. If you feel compelled to eat toasted garlic bread with this dish, I suggest you simply make a pizza. But if you’re sticking to a low carb approach, however, this is a great way to go when the urge for a pizza seems irresistible. My Number One Fan modified the recipe on several counts, but most notably, using turkey pepperoni rather than traditional. This made for considerably less fat in the dish.
Ingredients
1 lb ground Italian sweet sausage
1 large yellow onion, finely diced
2 4-oz cans button mushrooms (like, green Giant)
3 tsp garlic, minced
2 14.5-oz tomato sauce (like, Hunts)
1 14.5-oz can petite diced tomatoes (like, Hunts)
1 4-oz can diced green chilies (like, Old El Paso)
3 tbsp tomato paste (like, Hunts)
2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried crushed rosemary
5 oz mini-pepperoni (like, Hormel)
1/4 cup Parmesan cheese, grated (like, Kraft green can)
1 cup mozzarella cheese, grated
chopped fresh basil for garnish
The Recipe
In a large sauce pan over medium high heat, saute the sausage until all pink is gone. Add the onion and saute until slightly caramelized. Add the garlic and mushrooms and cook for about five minutes until the mushrooms are soft. Add all remaining ingredients except the cheeses and garnish. Simmer for an hour.
When ready to serve, stir in the Parmesan cheese and top with the mozzarella. If you have a quality earthen cookware, put the soup under your broiler for a minute until the cheese is brown and bubbly, then top with the basil garnish before serving.
This would also do well in a crock pot. After sauteing the initial ingredients, put everything except the cheeses in a crock pot on high for 4-6 hours.
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