Italian-Style Pepperoni and Spinach Soup With Meatballs |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
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This is actually a meal on it's own, if you love pasta sauce and meatballs, you will love this soup! use your own favorite meatball recipe or use my Kittencal's Italian Melt-In-Your-Mouth Meatballs. This soup will increase in flavor if left overnight in the fridge, so it is best if prepared a day ahead, all ingredient amounts may be adjusted to taste, serve this delicious soup with garlic bread, crusty buns or crostini :) Ingredients:
1 lb lean ground beef (shaped in tiny meatballs) |
1 1/2 cups spicy pepperoni, chopped or 1 1/2 cups turkey pepperoni |
2 -4 tablespoons oil |
2 cups sliced fresh mushrooms |
1 green bell pepper, seeded and chopped |
1 large onion, chopped |
3 tablespoons minced fresh garlic (or to taste) |
1 tablespoon dried chili pepper flakes (or to taste) |
1 -2 teaspoon dried basil |
1 -2 teaspoon dried oregano |
3 tablespoons tomato paste |
1 (28 ounce) can crushed tomatoes |
1 (10 ounce) can condensed tomato soup, undiluted |
3 -5 cups chicken broth (use less amount of broth for a thicker soup) |
1 (10 ounce) package frozen chopped spinach |
seasoning salt (or use white salt to taste) |
black pepper (lots!) |
1 tablespoon sugar (optional or to taste) |
cooked spaghetti (broken into small pieces or use other pasta) |
grated parmesan cheese |
Directions:
1. Shape the ground beef into tiny meatballs using you favorite recipe.
2. Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
3. Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
4. Add in the tomato paste and cook, stirring for 1 minute.
5. Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
6. Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
7. Add in the cooked spaghetti.
8. Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
9. DELICIOUS!
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