PIZZA SOUP! The pepperoni just makes it better!

Ingredients

• 3 cups Cavatappi Pasta (dry, combine with elbow macaroni)
• 3 cups Elbow Macaroni (dry, combine with cavatappi)
• 4 cups Fresh Tomato Juice (preferably garden‑fresh, can use store‑bought)
• 4 cups Beef Broth (gelatinous homemade broth preferred)
• 1.5 lb Fresh Sausage (cut into bite‑size pieces; pork or Italian sausage works)
• 8 oz Pepperoni (sliced about 1/8 inch thick)
• 1 cup Chanterelle Mushrooms (cleaned and sliced; can be pricey)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 1 medium Bell Pepper (red, diced)
• 0.25 cup Fresh Basil (chopped; garden‑grown if possible)
• 2 tbsp Fennel Fronds (chopped; optional if not enough)
• 2 tbsp Olive Oil (for browning sausage)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the cavatappi and elbow macaroni and cook for about 5 minutes, until just al dente. Drain in a colander and set aside.

   Time: PT5M

   Temperature: boiling

2. Brown the Sausage

   Return the pot to medium‑high heat, add olive oil, then add the sausage pieces. Cook, stirring occasionally, until the sausage is about half browned, about 7 minutes.

   Time: PT7M

   Temperature: medium-high

3. Sauté Aromatics

   Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for 3 minutes until the vegetables soften and become fragrant.

   Time: PT3M

   Temperature: medium

4. Add Pepperoni

   Stir in the sliced pepperoni and cook for another 2 minutes, allowing its fat to render into the soup base.

   Time: PT2M

   Temperature: medium

5. Create the Soup Base

   Pour in the fresh tomato juice and beef broth. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: simmer

6. Add Herbs and Seasonings

   Stir in the chopped basil, fennel fronds, salt, and black pepper. Let simmer for 1 minute.

   Time: PT1M

   Temperature: simmer

7. Add Mushrooms

   Add the sliced chanterelle mushrooms and continue to simmer for 5 minutes until they are tender.

   Time: PT5M

   Temperature: simmer

8. Combine Pasta

   Add the cooked pasta to the soup, stirring to coat. Heat through for 2 minutes.

   Time: PT2M

   Temperature: medium

9. Serve

   Ladle the hot pizza soup into bowls and serve immediately. Optional: garnish with extra fresh basil.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

25g

Carbohydrates

55g

Fat

20g

Fiber

4g