Pepperoni Pizza Soup
Equipment
- Large Pot or Dutch Oven
- Cutting board and knife
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups mini pepperoni slices
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked pasta such as rotini or elbow
- 1/2 cup chopped bell peppers optional
- 1/2 cup sliced black olives optional
- 1/4 cup chopped fresh basil for garnish
Instructions
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 3 minutes. Stir in garlic and cook for another minute until fragrant.
Add the Base Ingredients
- Pour in crushed tomatoes and chicken broth. Stir in oregano, basil, red pepper flakes, salt, and black pepper.
Simmer the Soup
- Bring the mixture to a gentle simmer and cook for about 15 minutes, allowing the flavors to meld.
Add the Toppings
- Stir in mini pepperoni, chopped bell peppers, and black olives, if using. Let it simmer for another 10 minutes.
Incorporate the Cheese & Pasta
- Lower the heat and stir in mozzarella and Parmesan cheese until melted. Add cooked pasta and mix well.
Serve & Enjoy
- Ladle into bowls, garnish with fresh basil, and serve hot. Pair with crusty garlic bread for an authentic pizzeria experience!