Italian Style Beef And Pepperoni Soup Food

PEPPERONI PIZZA SOUP

Steps:

• In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours., Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.

ITALIAN BEEF SOUP (BRODO DI CARNE)

Steps:

• Add water to a large pot or dutch oven and cook on medium heat.
• Add kosher salt, vegetables, parsley, and beef to the pot.
• Once the water reaches a boil, turn the heat down to low-medium and allow the soup to simmer for 4 hours with the lid on, giving the soup an occasional stir.
• At the 3 hour mark, remove the lid and allow the soup to simmer for one more hour.
• Once the soup is done cooking, remove the soup from the heat. Remove the onion, celery, and parsley from the soup.
• Carefully take the beef out and place it in a large shallow bowl. Place two forks in a portion of the meat facing away from each other. Gently pull the forks in opposite directions, breaking up the meat into shards with each pull. Place the meat back into the soup.
• Add orzo to the soup bowls, then use a ladle to serve soup to each bowl.
• Serve immediately with finely grated Parmigiano-Reggiano.
• As the soup finishes cooking, take large saucepan or pot and add 4 - 6 quarts of water. Bring the water to a rolling boil and add a pinch of salt. Add orzo to the pot and stir gently. Allow the water to return to a boil. Cook until al dente, or about 8-9 minutes, stirring occasionally. Drain the orzo and set aside.

ITALIAN STYLE BEEF AND PEPPERONI SOUP

Steps:

• Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
• Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes.

ITALIAN-STYLE PEPPERONI AND SPINACH SOUP WITH MEATBALLS

Steps:

• Shape the ground beef into tiny meatballs using you favorite recipe.
• Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
• Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
• Add in the tomato paste and cook, stirring for 1 minute.
• Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
• Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
• Add in the cooked spaghetti.
• Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
• DELICIOUS!

PEPPERONI SOUP

Steps:

• Combine everything in saucepan except beans.
• Simmer until potatoes are done. (You may want to add a small amount of water to the mixture).
• When the potatoes are done, add one can each yellow wax beans and one can ceci beans.
• Simmer for about 10 minutes and serve.