It is starting to get cold out, so it seems right to give you another of my favorite soup recipes. I invented this one because I was trying to lower my carbohydrate intake. I was doing okay except for two things. I simply cannot live without bagels or pizza. Well, I’m still eating bagels, but I found a way to have my pizza (without the crust) and eat it too!
You need to pick up a package of your favorite Italian sausage, some pepperoni, 2 large cans of diced tomatoes, a large onion, mushrooms (canned or fresh), and green, red or yellow bell pepper. As with most of my recipes, most ingredients are optional. That is because I am usually cleaning out the fridge, cabinets, etc. However, I do recommend that you should use whatever you would normally order on your pizza. Tell your finicky eaters to pick out what they don’t like.
For seasonings you need salt, pepper, garlic, basil, oregano, parmesan cheese and beef bouillon. Are you ready?
If you didn’t buy bulk Italian sausage, slice through the casing, mush it up and sauté it with chopped onion in some olive oil (or whatever oil you normally use). Add your garlic, salt, pepper, and basil at this point (hold off on the oregano). When it is cooked through, add your sliced mushrooms and chopped peppers. After that is slightly tender, toss in your tomatoes, pepperoni, some beef bouillon, and a can of water.
Stir it up and let it simmer, covered, until you are dying to taste it. Remember that the ingredients are all cooked at this point, so you are now attempting to fuse your flavors. Make any seasoning adjustments that are necessary. If you got it a bit too salty, add another can of water and/or tomatoes. They say throwing in a potato absorbs the salt but it never worked for me!
If you have it seasoned well, then it is time to add some parmesan (for thickening) and a shake or two of oregano. Don’t add parmesan if the soup is too salty…it is a salty cheese. If you are wondering why we wait to the end to add oregano (as I always did), it is because oregano tends to get a bit bitter tasting if cooked too long. But it is great on pizza!
Serve it plain, or drop a piece of provalone on top to melt in (this is not a salty cheese) and sprinkle with a bit of parmesan. I said it was lower on carbs than pizza…I never said it was low in calories. Enjoy!
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