Pepperoni Pizza Soup
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
2 tbsp
Olive oil
1 medium
onion
2 cloves
garlic cloves
1 medium
bell pepper
20 slices
pepperoni slices
2 c
tomato sauce
4 c
chicken broth
1 tsp
Dried Oregano
1 tsp
Dried Basil
1 tsp
Dried Thyme
1 tsp
Salt
0.5 tsp
Black pepper
1 c
shredded mozzarella cheese
4 leaves
fresh basil leaves
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until vegetables are softened, about 5 minutes.
Step 2
Add pepperoni slices and cook for 2 minutes, stirring occasionally.
Step 3
Add tomato sauce, chicken broth, dried oregano, dried basil, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4
Ladle the soup into bowls and top with shredded mozzarella cheese and fresh basil leaves.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 26.49 kcal | 1.32% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.3532 g | 0% |
| Saturated Fat | 0.5298 g | 0.48% |
| Fat | 1.0596 g | 0.76% |
| Carbohydrates | 2.2075 g | 0.44% |
| Sodium | 105.96 mg | 21.19% |
| Fibers | 0.4415 g | 1.16% |
| Sugars | 0.7064 g | 0% |
| Protein | 1.766 g | 2.08% |
| Vitamin C | 5.298 mg | 5.89% |
| Calcium | 2.2075 mg | 0.44% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 70.64 mg | 14.13% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.649 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0883 mcg | 3.68% |
| Vitamin E | 0.2649 mg | 1.77% |
| Zinc | 0.1766 mg | 0.04% |
| Selenium | 1.766 mcg | 0.35% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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