PEPPERONI PIZZA SOUP
Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. -Estella Peterson, Madras, Oregon
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours., Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.
Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1008mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
PEPPERONI PIZZA SOUP
Provided by Food Network Kitchen
Time 45m
Yield Makes: 8 servings
Number Of Ingredients 13
Steps:
- Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
- Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
- Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
- Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.
PEPPERONI CHEESE SOUP
Children and adults will go for this creative soup that tastes like pizza in a bowl. It's just as fresh and flavorful, and you don't have to fuss with making a crust. -Debbie Reid, Clearwater, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400° for 10-15 minutes or until tender; set aside., In a Dutch oven, saute onion in remaining oil until tender. Add the carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Stir in 2 cups mozzarella cheese, cheddar cheese, cream cheese, milk, pizza seasoning and pepper flakes until cheeses are melted. Add 1-1/3 cups pepperoni and reserved tomatoes; heat through. Serve with remaining mozzarella cheese and pepperoni.
Nutrition Facts : Calories 507 calories, Fat 40g fat (20g saturated fat), Cholesterol 102mg cholesterol, Sodium 1239mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
PEPPERONI SOUP
I have not tried this recipe. I got it from Columbia's Second Century Cookbook. The recipe was submitted by Ellen Stott.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine everything in saucepan except beans.
- Simmer until potatoes are done. (You may want to add a small amount of water to the mixture).
- When the potatoes are done, add one can each yellow wax beans and one can ceci beans.
- Simmer for about 10 minutes and serve.
Nutrition Facts : Calories 922, Fat 47, SaturatedFat 18.3, Cholesterol 132.2, Sodium 3316, Carbohydrate 92.8, Fiber 18.5, Sugar 16.4, Protein 36.5
PEPPERONI DIP
This was given to my Mom from a friend, she made it whenever she had friends over for a home based party. Just put it in a crock pot and let it heat up.
Provided by Misti_Country_Girl
Categories For Large Groups
Time 2h15m
Yield 20-25 serving(s)
Number Of Ingredients 4
Steps:
- Put cream cheese and soup in crock pot, add sliced pepperoni.
- Heat in crock pot on low for a few hours until a smooth creamy consistency.
- Stirring occasionally.
- Enjoy!
Nutrition Facts : Calories 151.8, Fat 13.7, SaturatedFat 7.1, Cholesterol 41.3, Sodium 482.1, Carbohydrate 3, Fiber 0.3, Sugar 0.5, Protein 4.4
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