Pepperoni Cheese Soup Recipes

PEPPERONI CHEESE SOUP

Steps:

• Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400° for 10-15 minutes or until tender; set aside., In a Dutch oven, saute onion in remaining oil until tender. Add the carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Stir in 2 cups mozzarella cheese, cheddar cheese, cream cheese, milk, pizza seasoning and pepper flakes until cheeses are melted. Add 1-1/3 cups pepperoni and reserved tomatoes; heat through. Serve with remaining mozzarella cheese and pepperoni.

PEPPERONI GRILLED CHEESE

Steps:

• Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
• On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
• In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.

PEPPERONI PIZZA SOUP

Steps:

• Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
• Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
• Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
• Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.

PEPPERONI-TORTELLINI SOUP

Steps:

• In a large, saucepan, combine tortellini, garlic and chicken broth; bring to a boil.
• Reduce heat, simmer until tortellini is of desired doneness, approximately 15 minutes.
• Stir in remaining ingredients except Parmesan cheese. Simmer an additional 5 minutes.
• Ladle soup into serving bowls. Top each bowl with Parmesan cheese.

PEPPERONI SOUP

Steps:

• Combine everything in saucepan except beans.
• Simmer until potatoes are done. (You may want to add a small amount of water to the mixture).
• When the potatoes are done, add one can each yellow wax beans and one can ceci beans.
• Simmer for about 10 minutes and serve.

PEPPERONI PIZZA SOUP

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.

PEPPERONI CHEESE BALLS

Steps:

• Place pepperoni slices in a food processor or blender, and pulse until finely chopped. Set aside.
• In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream. Mix well with a mixer. Add chopped pepperoni, and mix well. Form into small balls, place on a serving platter, and refrigerate.

PEPPERONI CHEESE BAKE

Steps:

• Heat oven to 400°. Generously grease bottom and sides of square pan, 9x9x2 inches, with shortening.
• Stir Bisquick, Parmesan cheese, water, Italian seasoning and pepperoni until moistened; spread on bottom of pan. Sprinkle with mozzarella cheese. Top with olives.
• Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted; cool slightly. Serve warm. Serve with pizza sauce.