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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 376.3
  • Total Fat: 20.2 g
  • Cholesterol: 65.5 mg
  • Sodium: 2,139.4 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 9.5 g
  • Protein: 27.3 g

View full nutritional breakdown of Pepperoni Pizza Soup calories by ingredient
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Pepperoni Pizza Soup

Submitted by: LADYSUNBEAM

Introduction

Delicious soup that makes you think you just ate a Pepperoni Pizza without the crust!

NOTE: Nutritional values based on Part skim milk mozzarella cheese rather than Fat Free... so if you use Fat Free it will be fewer calories and less fat
Delicious soup that makes you think you just ate a Pepperoni Pizza without the crust!

NOTE: Nutritional values based on Part skim milk mozzarella cheese rather than Fat Free... so if you use Fat Free it will be fewer calories and less fat

Number of Servings: 8

Ingredients

    1 tablespoon olive oil
    2 cloves garlic thinly chopped
    1/2 cup chopped bell pepper (optional)
    1 cup sliced mushrooms
    1/2 cup chopped onion
    2 cans (15 ounces) tomato sauce or crushed tomatoes
    1 can (14-1/2 ounces) chicken or beef broth
    2 cans (15 ounces) stewed tomatoes
    1/2 cup sliced black olives
    4 ounces sliced turkey pepperoni cut in half
    12 frozen meatballs (optional or you could use ground italian turkey sausage)
    1 tbsp dried basil
    1/2 tsp dried oregano
    1/2 tsp dried thyme
    1/2 cup grated parmesan cheese
    1 cup shredded fat free mozzarella cheese
    Croutons (optional)

Directions

1) In same saucepan heat and add oil over medium heat. Add mushrooms, garlic, bell pepper and onion. Cook, stirring frequently, 5 minutes or until vegetables are tender.

2) Stir in tomato sauce, broth, tomatoes, pepperoni, meatballs, black olives, basil, thyme and oregano. Bring to a boil. Reduce heat and simmer 15 to 20 minutes. Add parmesan right before serving.

3)Serve with mozerella cheese. You could put under broiler to melt cheese. Sprinkle with croutons, if desired.

Even better the next day.

Number of Servings: 8

Recipe submitted by SparkPeople user LADYSUNBEAM.






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