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