I wasn't exactly sure where to put this
soup recipe so I put it in here. When I think of pizza, I think of cheese, so
here you go. I might be tempted to add a processed cheese just before finishing
the soup.
Pizza Medley Soup
10 C. water
1 lb. bulk Italian sausage, uncooked, crumbled
2 T. chicken base (stock concentrate paste)
1/2 t. garlic salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped carrots
1/2 C. chopped green pepper
2 C. rainbow rotini, uncooked
2 4-ounce cans sliced mushrooms
2 8-ounce packages pepperoni
1 C. green olives, drained
1 C. black olives, drained
10-3/4-ounce can tomato soup
5 (14-1/2-ounce) cans Italian style tomatoes
Shredded mozzarella cheese, for garnish
Put water in large soup kettle; bring to a boil and reduce heat to a simmer. Add
the crumbled Italian sausage, chicken base, garlic salt, pepper, basil, oregano,
onions, celery, carrots and green pepper. Simmer until the vegetables are
tender, about 30 minutes.
In a separate pan, cook rotini according to package directions and set aside.
To the sausage mixture, add the mushrooms, pepperoni, green and black olives,
tomato soup and tomatoes. If it appears too thick, add more water. Simmer for an
additional 30 minutes, adding the cooked pasta at the end of the cooking time.
Serve topped with mozzarella cheese, if desired.
