Pizza Minestrone Soup

I could eat soup every day during the winter. Really. Now if I could just convince Randy of that. But he definitely wasn't complaining when I dished up this pizza-themed soup.

January was National Soup Month, but I didn't quit making soup when the calendar flipped to February. And I am sure there will be more soup in March. Despite the more spring-like forecast for this upcoming weekend, I predict we'll still have some cold winter days ahead. Soup always is a great warm-up when the skies are gloomy.

The recipe uses mini pepperonis, but if you can't find them in your store, you can use kitchen shears to cut regular-sized pepperoni into quarters. The original recipe called for sausage, but I used hamburger, since that's what we have in the freezer. 

Broil up some Parmesan-sprinkled, buttered Texas toast for a crunchy accompaniment. Sprinkle the top of the soup with shaved Parmesan cheese and a few herbs like parsley, basil or cilantro for a little color. And enjoy the flavors of pizza in soup form!

Pizza Minestrone Soup

Adapted from Inside BruCrew Life

2 lbs. hamburger
8 cups chicken broth (64 oz.)
1 28-oz. can crushed tomatoes
1 11.5-oz. can tomato juice
1 cup pepperoni minis
1/2 cup cooked crumbled bacon
1 cup diced green pepper (or other colored pepper)
1/2 cup diced onion
1 tsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups ditalini pasta, uncooked
Shaved Parmesan cheese
Minced fresh parsley (or fresh basil or cilantro)

Brown hamburger in a stock pot with onion and green pepper until meat is browned. Drain grease.

Stir in all other ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 to 15 minutes. To serve, top with shaved Parmesan cheese and minced fresh parsley or cilantro.

Recipe notes:

• Instead of using chicken broth, I used an equivalent amount of water and added dry chicken soup mix. It's less expensive and I don't think you can tell the difference. 
• The original recipe called for a teaspoon of crushed red pepper. If you like things more spicy than we do, try it!
• I used hamburger because it's what's readily available at my house. You could use 1 pound of sausage and 1 pound of hamburger, too. 
• If you can't find the mini pepperonis,  you could quarter regular-sized pepperoni. 
• I like my soup thick. If you prefer it less thick, add additional water and/or broth. For reheating leftovers, you will likely have to add a little additional water, since pasta absorbs moisture after cooling and sitting.

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Today, I'm linked to Weekend Potluck. Click on the link for recipes from cooks and bakers from all across the country. Thanks to the hostesses:

• Served Up With Love ~ Melissa
• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sweet Little Bluebird~ Mary