Pizza Soup I Recipes

Steps:

• In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.

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.

Steps:

• In a large saucepan, cook the beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through. , Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly.

Steps:

• In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
• In 6-quart slow cooker, mix all ingredients except cheese. Cover; cook on Low heat setting 6 hours or on High heat setting 4 hours.
• When ready to serve, top each bowl with Parmesan cheese.

Steps:

• Heat oven to 425°F. In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell peppers and garlic in oil 6 to 8 minutes, stirring occasionally, until onion is tender. Stir in water, tomatoes and tomato paste until blended.
• Stir in remaining ingredients except bread and cheese. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Place bread on ungreased cookie sheet. Toast bread in oven about 6 minutes, turning once, until golden brown.
• Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1 slice toast. Sprinkle with cheese. Broil with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Steps:

• Brown ground beef, drain.
• Stir well.
• Bring to boil stirring occasionally.
• Reduce to simmer, uncovered.
• Cook 15-20 minutes.
• Right before serving add pepperoni and other toppings,all 2 cups shredded cheddar cheese and stir until melted (you can also add cooked macaroni).