Pepperoni And Sausage Pizza Soup Food

LOADED PIZZA SOUP

Steps:

• In a dutch oven or large saucepan over medium heat add Italian sausage and chopped onion. Continue to cook and stir until sausage is cooked through and onion is translucent.
• Add diced tomatoes, pizza sauce, water and Italian seasoning.
• Reduce heat and simmer for 15- 20 minutes.
• Serve in bowls topped with shredded mozzarella and Parmesan. Enjoy alongside a side salad and a loaf of bread.

PIZZA SOUP II

Steps:

• In a large saucepan, heat oil over medium heat. Saute mushrooms and onion in oil for 2 to 3 minutes, or until tender.
• Mix in water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Cover, and bring to a boil. Reduce heat; cover, and simmer for 20 minutes, stirring occasionally.
• Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.

PEPPERONI AND SAUSAGE PIZZA SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.

PEPPERONI PIZZA SOUP

Steps:

• Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
• Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
• Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
• Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.

SAUSAGE PIZZA SOUP

Steps:

• In a large Dutch oven, cook sausage over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.
• Stir tomatoes, broth, water, tomato paste, onion, pepper, and mushrooms into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until green peppers are tender.
• Stir in the pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender.
• Serve topped with cheese.

PEPPERONI PIZZA SOUP

Steps:

• In a medium saucepan combine onion, green pepper, mushrooms, zucchini, and 1/4 cup broth.
• Bring to boiling.
• Reduce heat, simmer, covered, for 5 minutes.
• Stir in remaining broth, tomatoes, pizza sauce, pepperoni, and seasoning.
• Simmer 10 minutes.
• Top with cheese.

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.

PIZZA SOUP I

Steps:

• Heat oil in a saucepan over medium heat. Stir-fry onions, mushrooms, and green pepper until soft but not brown.
• Add tomatoes, stock, pepperoni ,and basil. Cook until heated through.
• Sprinkle cheese over each bowl, and broil to melt.

PEPPERONI PIZZA SOUP

Steps:

• Bring first 5 ingredients to boil in large saucepan on medium heat, stirring occasionally. Simmer on medium-low heat 10 to 15 min. or until peppers and mushrooms are tender, stirring occasionally.
• Meanwhile, heat broiler. Place bread slices on baking sheet; sprinkle evenly with cheese. Broil 3 to 5 inches from heat, 1 to 2 min. or until cheese is melted.
• Spoon soup into 6 serving bowls. Serve topped with cheese-topped bread.