1 small onion
3/4 cup chopped bell peppers (I used multi-colored)
2 T butter
1 1/2 t minced garlic
1 46 oz can of tomato juice (or3 qts home-canned)
1- 4ozcan drained mushrooms
4 cups broth (or water)
1 T parsley
1 t oregano
1/2 t basil
1/4 sage
1/4 t rosemary
1/4 thyme
1/2 garlic powder
2 cups elbow macaroni
approx. 5 oz pepperoni*
-opt. 1/3 cup Parmesan cheese
Saute peppers and onions in butter until soft. Add tomato juice and water bring to simmer. Add pasta and all seasonings, along with quartered pepperoni slices. Heat, stirring frequently, until noodles are soft.
This soup is best if made the day before. For best results, when cooking the day before, turn off heat after adding noodles and cover, allowing them to cook slowly.
Can be reheated in the oven topped with mozzarella.
*Pepperoni can be bought in bulk at Sam's for the best price.
**To make this "Pizza Soup": subtract one cup of the pasta, add 1/2 to 1 pound of cooked sausage balls or crumbled, cooked sausage.
4 comments:
I think I know what's for dinner this evening.
Thanks for the recipe.
Connie
Thank you Connie-
it was our lunch with some Crusty White Bread :-)
I think I shall make this tonight as well as your wintry tomato soup! Are you going to Sam's now? I love Sam's and there are some great prices there as well! I need to check on the pepperoni I have never gotten it before.
Joy
It's about $7+ for a very large bag. It's not turkey, lowfat, or nitrate free- but it is a good price :-)
Hope U enjoyed this if you got to make it!
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