Friday, February 26, 2016

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.
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:


  1. Now this sounds and looks delicious. Will be trying this. Hug B

  2. This does sound, and look, really good Kim. Will have to save this recipe for when winter comes around and we need a real warmer.

    1. I save recipes all the time. Sometimes they get made. I need to have a better system of organization!