Pepperoni Soup Food

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.

PEPPERONI PENNE

Steps:

• Cook the penne according to the package directions.
• In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
• Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
• Add the drained pasta and toss, garnish with parmesan 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.

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 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 CHEESE SOUP

Steps:

• Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400° for 10-15 minutes or until tender; set aside., In a Dutch oven, saute onion in remaining oil until tender. Add the carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Stir in 2 cups mozzarella cheese, cheddar cheese, cream cheese, milk, pizza seasoning and pepper flakes until cheeses are melted. Add 1-1/3 cups pepperoni and reserved tomatoes; heat through. Serve with remaining mozzarella cheese and pepperoni.

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:

• 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-TORTELLINI SOUP

Steps:

• In a large, saucepan, combine tortellini, garlic and chicken broth; bring to a boil.
• Reduce heat, simmer until tortellini is of desired doneness, approximately 15 minutes.
• Stir in remaining ingredients except Parmesan cheese. Simmer an additional 5 minutes.
• Ladle soup into serving bowls. Top each bowl with Parmesan cheese.

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.

PEPPERONI PIZZA SOUP

Steps:

• 1. In medium saucepan, combine soup, water and oregano; mix well.
• Bring to a boil.
• Add macaroni; cook 6 to 9 minutes or until tender; stirring occasionally.
• 2. Add pepperoni and onions; cook 2 to 4 minutes or until thoroughly heated.

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!