Chunky Pizza Soup Recipes

CHUNKY TOMATO SOUP

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.

CHUNKY BOLOGNESE SOUP WITH PENNE

Steps:

• Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
• Add the meat and stir well so it breaks down as it cooks. Once it's turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
• Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.
• If you're following our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it's thickened.

PIZZA SOUP

Steps:

• In a large saucepan, cook the beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through. , Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly.

CHUNKY PIZZA SOUP

Steps:

• In saucepan, heat oil over medium heat,stir fry onion, green,pepper and mushrooms until soft but not browned.
• Add tomatoes, stock,pepperoniand basil,cook until heated through.
• Laddle soup into 4 oven proof bowls, sprinkle with cheese.
• Broil until cheese melts and is bubbly (baked).
• Serve immediately with garlic bread.

CHUNKY PIZZA SOUP

Steps:

• Cook rotini until tender. Drain.
• In sauce pan, put rotini, tomatoes, soup, water, seasoning, Canadian bacon. Simmer until hot, stirring frequently.
• Divide croutons among 4 bowls. Top with soup, put mozzarella on top.
• Sometimes I add 5 or 6 slices of pepperoni, minced up and a dash of wine vinegar.

CHUNKY PIZZA DIP

Steps:

• Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

CREAMY PIZZA SOUP

Steps:

• Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking up sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through., Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle with soup; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.

CHUNKY TOMATO SAUCE FOR BASIC PIZZA

Steps:

• In medium saucepan, heat oil over medium. Cook onion and garlic until translucent, stirring, 3 minutes.
• Add whole, peeled tomatoes (lightly crushed with hands), crushed tomatoes, oregano, and a pinch of sugar (optional).
• Simmer, stirring until thickened, 10 to 20 minutes. Season with salt and pepper. Freeze any leftover sauce for up to 3 months.