Supreme Pizza Soup

Recipe adapted from Cuisine Soups, Stews, & Chilies

1/2 lb DLM Mild Italian Bulk Sausage
(1) 6-oz pkg stick pepperoni, casing removed and diced
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 cups button mushrooms, halved
1 cup red onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 Tbsp garlic, minced
1 tsp DLM Italian Seasoning
1/2 tsp DLM Crushed Chili Peppers
Salt and black pepper to taste
(3) 14.5-oz cans DLM Diced Tomatoes with juice
1 cup low-sodium chicken broth
1/4 cup canned whole black olives, halved

Brown sausage and pepperoni in oil in a large pot over medium-high heat, about 5 minutes; drain on a paper towel-lined plate. Pour off all but 1 Tbsp drippings and return pot to burner.

Add mushrooms and sauté until they release their juices, 3 minutes. Add onion, bell peppers, garlic, Italian seasoning, and pepper flakes; cook until vegetables are soft, about 5 minutes. Season with salt and black pepper.

Stir in tomatoes, broth, and olives, along with the reserved meat mixture. Simmer soup until heated through, 10 to 12 minutes.

Makes 8 servings
Prep Time: 35 Minutes

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