Italian Style Beef And Pepperoni Soup Recipes

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ITALIAN BEEF VEGETABLE SOUP



Italian Beef Vegetable Soup image

This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 13

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 cup fresh Brussels sprouts, quartered
1 cup chopped fresh kale
1 celery rib, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups beef stock
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

  • In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

ITALIAN STYLE BEEF AND PEPPERONI SOUP



Italian Style Beef and Pepperoni Soup image

Make and share this Italian Style Beef and Pepperoni Soup recipe from Food.com.

Provided by LMillerRN

Categories     Meat

Time 1h10m

Yield 10 cups

Number Of Ingredients 16

1 lb extra lean ground beef
3 ounces sliced turkey pepperoni (1 cup)
vegetable oil cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onion, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
4 cups fat-free low-sodium chicken broth
1 tablespoon fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon fresh ground pepper
sliced fresh basil
shredded parmesan cheese

Steps:

  • Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
  • Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes.

Nutrition Facts : Calories 139.7, Fat 4.6, SaturatedFat 1.6, Cholesterol 38.6, Sodium 349.7, Carbohydrate 9.9, Fiber 2.3, Sugar 1.2, Protein 16.3

PEPPERONI AND SAUSAGE PIZZA SOUP



Pepperoni and Sausage Pizza Soup image

Anyone who likes pizza will love this soup. My sons, Nathan and Tyson, help themselves to big bowl when they get home from college in the evening.-Donna Britsch, Tega Cay, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon canola oil
2 cups water
1 can (15 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked Italian sausage
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
Shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.

Nutrition Facts :

PEPPERONI PIZZA SOUP



Pepperoni Pizza Soup image

Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. -Estella Peterson, Madras, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 package (9 ounces) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives

Steps:

  • In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours., Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1008mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

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