1 quart beef stock
1 lb Italian sausage
32 slices pepperoni (6 ounces) sliced into strips
8 oz can sliced mushrooms
1 medium onion, diced
1 bell pepper, diced
8 oz olives, sliced
½ cup dry bread crumbs
½ cup dry red wine
8 oz parmesan cheese
28 oz can plum tomatoes
6 oz can tomato paste
1 tablespoon sugar
½ teaspoon basil
½ teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
A thick, tomato based soup with typical pizza toppings as ingredients. Change them up depending on your pizza preferences.
Mince the tomatoes, place with juice in stock pot, add tomato paste. Add spices and stir. Gently heat to bubbling, then reduce heat and simmer for 10 minutes. While cooking brown the sausage and pepperoni, drain fat. Sauté the onion and pepper, add garlic for 1 minute.
Add the beef stock to the stock pot. Add to the stock, along with the pepperoni, mushrooms, onion, olives, and green pepper. Bring slowly to a boil, reduce heat to a simmer, and cook for 1 ½ hours.
Add the bread crumbs and wine. Simmer for 10 minutes.
Serve hot with good bread an sprinkle cheese on top
This makes a thicker, chili style soup. For a thinner soup increase beef stock by 50-100%.
Ingredients can be changed to reflect your own taste in pizza.