Corinn’s Pizza Soup
Love the flavor of pizza but trying to not eat so much of
the crust? Make pizza soup!
Use whatever ingredients you enjoy on pizza – make it all
veggie, or all the meats!
Pizza Soup
The nutrition facts for four large servings were analyzed at
About.com
2 t olive or vegetable oil
1/2 medium yellow onion, chopped
1/2 medium red onion, chopped
1 bell pepper, chopped
2 jalapeno peppers, deseeded and chopped
1 cup sliced black olives, sliced
2 cups sliced mushrooms
2 cloves minced garlic
1 14.5oz cans of tomato sauce*
1 14.5oz cans of diced tomatoes*
½ lb Italian sausage, crumbled
1/4 lb spicy
pepperoni or salami, sliced crosswise
1 tbsp unsalted butter
2 t dry Italian seasoning blend*
kosher salt to taste
2 tbsp Worcestershire sauce
1/2 tsp black pepper
1 cup white wine
Optional garnish: grated part-skim, low-moisture mozzarella, pinch of
minced fresh basil, or garlic croutons
*or use 1 (32 oz) jar chunky marinara sauce - but it won't taste as good.
Directions:
Slice yellow, red onion, bell pepper, jalapeno peppers,
olives, mushrooms into equally-sized pieces; mince the garlic.
On high heat, add vegetable oil and begin browning the
crumbled sausage and pepperoni or salami.
After a few minutes, add sliced vegetables and minced
garlic. Lower the heat to medium-high, add salt, pepper and Italian seasoning
blend. Cook until the vegetables begin to soften and the onions turn
translucent.
Add the wine and the tin of diced tomatoes (do not drain)
and stir into the vegetable mixture, using the liquid to deglaze the pan. Cook
for another few minutes until the liquid reduces.
Add the Worcestershire sauce, tomato sauce, and butter. Lower
the heat to medium-low and continue to simmer the mixture for ten minutes; add
water as needed if it starts getting too thick to be considered soup.
Taste and adjust the seasonings.
Remove from heat, spoon into bowls and top with garlic
croutons, grated mozzerella cheese and fresh basil.
Serve as soup, in a bowl with a side of bread or toss onto
pasta!
