MEM's Pizza Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 240.9
- Total Fat: 11.4 g
- Cholesterol: 21.8 mg
- Sodium: 760.0 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.9 g
- Protein: 12.9 g
View full nutritional breakdown of MEM's Pizza Soup calories by ingredient
Introduction
Add whatever veggies and/or meats you like to put on your pizza for a delicious bowl of comfort on a cold night!Bon appetit! Add whatever veggies and/or meats you like to put on your pizza for a delicious bowl of comfort on a cold night!
Bon appetit!
Number of Servings: 8
Ingredients
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1 tablespoon Extra Virgin Olive Oil
4 cloves Garlic, sliced (or to taste)
1 medium Onion, diced
1 Green Pepper, diced
1 Red Pepper, diced
10 Mushrooms, sliced
1 cup Black Olives, sliced
4 Pepperoni Sticks, sliced
1 tablespoon Whole Wheat Flour
5 cups Skim Milk
1 can Diced Tomatoes (Do not drain! The liquid in the can will give the soup base a creamy tomato flavour.)
2 teaspoons Oregano (or to taste)
Salt & Pepper to taste (no salt included in Nutritional Info)
3 ounces Low-Fat Mozzarella Cheese, grated
Tips
Swap "toppings" based on your preferences and what you have in the pantry. Italian sausage, meatballs, bacon crumbles are all delicious in this soup. Experiment with your favourite veggies, too -- broccoli and spinach could be added to a vegetarian version of this soup.
Directions
1. Chop, slice, and dice the "toppings" (veggies, meats, and cheeses) before you begin to cook.
2. Heat oil over medium-low heat.
3. Add garlic and onions, and saute until they begin to soften.
4. Add peppers, and saute until they begin to soften.
5. Add mushrooms and olives, and saute until the mushrooms begin to cook.
6. Stir in pepperoni.
7. Sprinkle in flour, a little at a time, while stirring. This will coat the "toppings" with flour and will help the soup thicken.
8. Add milk, tomatoes, and seasonings. Turn burner up to medium-high. Stirring occasionally, watch for the soup to begin to boil.
9. At the first sign of bubbles, turn down to low. Cover and stir occasionally until soup all ingredients are cooked and liquid has thickened (10-15 minutes).
10. Ladel into bowls, and sprinkle a bit of grated cheese on top of the soup.
Serving Size: 8 servings, approximately 1 3/4 cups per serving
Number of Servings: 8
Recipe submitted by SparkPeople user KALISCHILDE.
2. Heat oil over medium-low heat.
3. Add garlic and onions, and saute until they begin to soften.
4. Add peppers, and saute until they begin to soften.
5. Add mushrooms and olives, and saute until the mushrooms begin to cook.
6. Stir in pepperoni.
7. Sprinkle in flour, a little at a time, while stirring. This will coat the "toppings" with flour and will help the soup thicken.
8. Add milk, tomatoes, and seasonings. Turn burner up to medium-high. Stirring occasionally, watch for the soup to begin to boil.
9. At the first sign of bubbles, turn down to low. Cover and stir occasionally until soup all ingredients are cooked and liquid has thickened (10-15 minutes).
10. Ladel into bowls, and sprinkle a bit of grated cheese on top of the soup.
Serving Size: 8 servings, approximately 1 3/4 cups per serving
Number of Servings: 8
Recipe submitted by SparkPeople user KALISCHILDE.