PIZZA SOUP & CRUSTY ITALIAN BREAD

Ingredients

• 1 pound Ground Sausage (Can substitute ground beef, ground turkey, or Italian sausage)
• 24 ounce Marinara Sauce (Homemade or store‑bought)
• 1 cup Water (For thinning the sauce)
• 2 cup Beef Broth (Low‑sodium preferred)
• 1 cup Pepperoni (Sliced in half)
• 0.5 cup Mini Sweet Peppers (Diced; can use green bell pepper)
• 0.5 teaspoon Garlic Powder (Optional fresh garlic can be used)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 piece Parmesan Rind (Optional, frozen)
• 1 cup Mozzarella Cheese (Shredded, for topping)
• 0.25 cup Olives (Sliced, optional topping)
• 1.33 cup Warm Water (110°F for yeast proofing)
• 1 tablespoon Brown Sugar
• 2.25 teaspoon Active Dry Yeast (One packet (2 1/4 tsp))
• 1.5 teaspoon Olive Oil
• 3.5 cup All-Purpose Flour (Divided during mixing)
• 1.5 teaspoon Salt
• 1 large Egg (For egg wash)
• 1 tablespoon Water (For egg wash)

Instructions

1. Brown the Sausage

   Heat a large skillet over medium heat, add the ground sausage, break it up with a wooden spoon and cook until fully browned, about 8‑10 minutes. Drain excess grease.

   Time: PT10M

2. Combine Soup Ingredients

   In the crockpot, add the marinara sauce, 1 cup water, beef broth, pepperoni halves, diced mini sweet peppers, garlic powder, basil, oregano, and the optional Parmesan rind. Stir to combine.

   Time: PT5M

3. Add Sausage to Crockpot

   Transfer the browned sausage into the crockpot and give the mixture a quick stir.

   Time: PT2M

4. Slow Cook the Soup

   Cover the crockpot and set it to Low. Cook for 4‑6 hours (average 5 hours) until flavors meld and the soup is hot throughout.

   Time: PT5H

5. Proof Yeast

   In a mixing bowl, combine 1 ⅓ cups warm water (110°F) with brown sugar, sprinkle the yeast over the surface, and let sit 5 minutes until foamy.

   Time: PT5M

6. Mix Dough Ingredients

   Add olive oil, 2 cups flour, and salt to the yeast mixture, stir, then attach the dough hook and knead. Gradually add the remaining flour (about 1.5‑2 cups) until the dough pulls away from the bowl sides.

   Time: PT10M

7. First Dough Rise

   Coat the dough ball with a thin layer of olive oil, place it back in the bowl, cover with a clean towel, and let it double in size, about 45 minutes, at room temperature.

   Time: PT45M

8. Shape and Second Rise

   Punch down the risen dough, divide it into two equal pieces, place each in a greased loaf pan (or on a baking sheet). Cover and let rise until doubled, about 60 minutes.

   Time: PT60M

9. Preheat Oven and Prepare Egg Wash

   Preheat the oven to 375°F. In a small bowl whisk together 1 egg and 1 tablespoon water.

   Time: PT10M

   Temperature: 375°F

10. Bake Bread

    Brush the tops of the loaves with the egg wash, slice each loaf down the center lengthwise, and bake for 30 minutes until golden brown. Place a pan of water on the rack below for a crisp crust.

    Time: PT30M

    Temperature: 375°F

11. Serve Soup

    Remove the Parmesan rind from the soup, ladle into bowls, top with shredded mozzarella and optional olives. Slice the freshly baked Italian bread and serve on the side for dipping.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

60g

Fat

20g

Fiber

4g