Pepperoni Pizza Soup
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Love the savory flavor of pepperoni pizza? Transform it into a delicious, warming soup! The base of this soup is a mixture of chicken broth and marinara sauce, thickened with Parmesan, in which pre-sautéed mushrooms, onions, and spices are simmered. Ladle the finished tomato soup into bowls and serve, topping each serving with a sizzling slice of toast topped with melted mozzarella and garnished with toasted pepperoni slices. Enjoy your favorite flavors in a hearty soup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g thin slices of pepperoni
- 16 medium mushrooms, thinly sliced
- 3 cloves garlic, finely chopped
- 1 small red onion, cut into 0.3 cm thick half rings.
- 1 teaspoon dried oregano
- 6 cups lightly salted chicken broth
- 1 can (900 gr.) marinara sauce
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 4 slices whole wheat sourdough bread, cut in half
- 1 tbsp. l. olive oil
- 1.5 tbsp. grated mozzarella
- 1/4 cup torn fresh basil leaves, for serving (optional)
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Cooking the dish according to the recipe:
- Place the pepperoni in a soup pot over medium-high heat and cook, stirring occasionally, until crispy, 3-4 minutes. Transfer the pepperoni with a slotted spoon to paper towels to drain any excess fat. Set aside.
- Reduce heat to medium; add mushrooms, garlic, onion, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are softened and the mushrooms have released their liquid, 6-7 minutes. Add the broth, marinara sauce, and Parmesan cheese, cover, and bring to a simmer. Reduce heat to medium and simmer for about 15 minutes.
- Set the oven rack to the middle position and preheat the oven to broil. Place the bread on a baking sheet. Brush the bread with olive oil and sprinkle with 1/4 teaspoon of salt. Toast the slices in the oven until golden brown and crisp, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup of mozzarella. Broil until the mozzarella is melted and golden brown, about 2 minutes.
- Ladle the soup into bowls. Sprinkle each serving with the remaining 1/2 cup mozzarella, top with a slice of bread, cheese side up, and some pepperoni. Sprinkle with Parmesan and basil, if desired.
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