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Pizza Soup

 1/2 lb. Italian sausage
 1 tbsp. EVOO (extra virgin olive oil)
 2 onions, diced
 1 1/2 c. fresh mushrooms, sliced
 2 large green bell pepper, diced
 2 quarts diced tomatoes with juice
 1 quart beef stock
 1 jar/can pizza sauce
 8 oz. pepperoni, sliced & quartered
 1 tsp. basil
 1 tsp. oregano
 1 bay leaf
 S/P to taste
 Shredded mozzarella cheese

In Dutch oven, brown Italian sausage, remove from pan, set aside and allow grease to drain off.


Over medium-high heat sauté onion, mushrooms and green peppers in EVOO, 3-5 minutes until soft.


Add remaining ingredients and sausage, expect for mozzarella cheese, bring to boil, reduce to simmer for 1 hour.


Server with shredded mozzarella, parmesan, red pepper flakes and fresh basil.