Pepperoni Pizza 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.

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

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:

• 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.

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.

PEPPERONI PIZZA SOUP

Steps:

• Preheat the broiler.
• Put the tomato soup, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, and pepperoni and stir well. When the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. Top each with 1/4 cup mozzarella and 1/4 cup Cheddar. Sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes.
• Alternately, you can serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil per the directions above.

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.

EASY PEPPERONI PIZZA SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium heat and brown sausage, breaking it up into small pieces with a spatula. If your sausage generates too much grease to your liking, drain it a little bit.
• Add onion and garlic. Sauté until fragrant, about 2-3 minutes.
• Add mushrooms and bell peppers, followed by dried oregano and Italian seasonings. Combine well.
• Add crushed tomatoes and beef bone broth into the saucepan, followed by pepperoni slices. Stir to combine. Turn the heat up to high and bring to a boil, then simmer for 15-20 minutes.
• Ladle into serving bowls and top with mozzarella and parmesan cheeses. Optionally, serve with avocado slices and fried eggs. Enjoy!
• Brown sausage over medium-high heat in a nonstick skillet.
• Drain the grease from the sausage and place the meat in a slow cooker.
• Add all the other ingredients (except the cheese and toppings) to the slow cooker.
• Cover and cook on low for 6-8 hours.
• Dish and serve with cheese, avocado slices, or even fried eggs if desired.

THE BEST PIZZA SOUP

Steps:

• In a large pot, over medium heat, brown and crumble sausage along with chopped green pepper and onion.
• Season the meat with a little salt and pepper too. Once browned, drain any excess grease.
• Add in both jars (cans) of pizza sauce and water then stir.
• Add in spices, seasonings and sugar (Italian seasoning, garlic powder, basil, rosemary, salt & pepper) along with the pepperoni and chopped tomatoes.
• Bring to a gentle boil, then reduce to low and allow it to simmer for just about 10 minutes.
• Then serve. Garnish with some shredded mozzarella cheese and croutons.

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.

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.