Monday, September 13, 2010

Pizza Soup

First off, I would like to apologize for not posting for awhile.  I have been busy getting into a school a routine and hopefully that routine will include the occassional blog post. 

I found this recipe while I was craving pizza after wisdom teeth extraction.  It definitely hit the spot.  I found the recipe here, but that author adapted it for her family living in Africa from the original.  Anyways--this recipe is great and should hit the spot on the cooler nights. 

1 14 oz jar of pizza sauce (I prefer the Contadina brand)
3 jars of water
1 can of tomato sauce
3 oz of pepperoni (I like to use the Hormel Turkey pepperoni because it has less fat)
1 green bell pepper
8 oz mushrooms sliced
1/2 pint of grape tomatoes quartered (or a can of diced tomatoes)
1 zucchini sliced and quartered (optional)
1/2 yellow onion diced
shredded mozzarella cheese to sprinkle on top
10 chopped fresh basil leaves 
1/2 tsp fresh oregano 
(you can use 1 tablespoon of Italian Seasoning in place of the fresh herbs)
Salt & Pepper to taste
1/2 pound of dried pasta (I had gnocchi in my pantry and used that and recommend if possible)
 
 

1) In large pot combine pizza sauce, tomato sauce and three jars of water.  Let it simmer on the stove on medium heat. 
2) Meanwhile chop up veggies, herbs and pepperoni and throw in the simmering broth.  Add seasonings as well.
3) Let simmer until veggies are tender, about 30 minutes. Then turn the heat up, and when the soup is really simmering, add the pasta.  Cook for 7-9 minutes or until pasta is al dente.   
4) Serve with shredded mozzarella on top.

Tips:
-You can add any vegetable you feel is missing or subtract ones you do not like.
-Feel free to experiment with meats.  Ground turkey with Italian seasoning, Italian sausage or roast chicken would all be good in this soup.
-This soup will serve 3-4 people, but if it is just you it holds up well in the fridge or freezer to bring to work or school for lunch. 
-I like a heartier more flavorful soup, but if you would like something lighter, skip the tomato sauce.
-This recipe is also great for a crock pot.  Throw all of the ingredients in the crock pot, except the pasta, turn to low and cook for 7-9 hours.  Right before you want to serve it, turn the crock pot to high and throw in the pasta.  Cook until pasta is al dente, about 30 minutes.

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