Thursday, March 11, 2010

Pizza Soup!

So tonight I made a quick pot of Pizza Soup.  It tastes exactly like you'd think.

Sadly for my hubby, on the way home from picking him up, he reminded me that the last time I made Pizza Soup I incessantly sang the phrase "Pizza Soup." I had forgotten until that point.  :)  Needless to say there was a lot of "I'm going to tickle you if you don't stop singing that!"  and "It's your fault for reminding me!"

Pizza Soup: 

1 15oz-can of your favorite pizza sauce
1 28oz can crushed tomatoes
1/2 package pepperoni, cut in half (I used Hormel Turkey)
1 large green pepper, chopped
1 medium onion, chopped
1 red pepper, chopped
1-2 Tablespoons Italian seasoning
1-2 cloves minced garlic
2 Italian sausages
1 to 1 1/2 cups Pasta (I used Trader Joe's GF Spiral Brown Rice Pasta) 
Extra Virgin Olive Oil

**This is just what I put in the soup, but anything that you love on pizza will work--mushrooms, broccoli, olives, sprinkling cheese on top when you serve it, etc.

Directions: First I slice the sausage down the middle and take it out of the casing.  Saute onions, garlic, and sausage in a pot with a drizzle of olive oil. (I know heating this kind of oil destroys a lot of the good fat in it....but for Italian foods I cook with it anyway!) Add in peppers (red and green).  Saute for a bit and then pour in your cans of tomatoes and sauce.  Put in the pepperoni too.  Add enough water to make the soup your desired constancy.  At this point you can also add in the pasta and cook it within the soup.  Just make sure to add a bit more water so it doesn't steal all your broth.  Or, you can cook the pasta separately and just add it in when you're ready to serve.  It's probably better cooked separately, but if time or effort is an issue, just toss it in.   Simmer the soup for about 25-30 minutes or so until the sausage is cooked.

 I served the soup with a green salad with balsamic vinegar and fresh ground pepper, and some leftover pizza crust that I spruced up.  A few weeks ago we made actual pizza so I had a plain crust left over.  I sprinkled it with olive oil, lots of garlic powder and Italian seasoning and mozzarella cheese on my man's half.  Then I baked it in a 425*F oven for 12 minutes or so.  My man loved it!  I've found that Bob's Red Mill Gluten Free Pizza Crust is the best one out there. You do have to make it from scratch, but it's far superior to any others that I've tried.

Enjoy the soup...I'm off to go sing my hubby to sleep... "Pizza soup... " :)

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