Pasta Pizza Soup

pizza soup

A steaming bowl of this soup hits the spot on a cold snowy day.


  • 1 pound ground beef (you can omit the beef or substitute with vegetable protein if you are a vegetarian)
  • 1 tablespoon olive oil (only if not cooking ground beef)
  • 1/2 jar spaghetti sauce
  • 4 ounces fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 garlic clove, minced
  • 4 cups water
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 medium carrots, chopped
  • 2 teaspoons beef bouillon granules (or use vegetable broth in place of water instead of beef bouillon if you wish)
  • 1 bay leaf
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 cups cooked tricolor spiral pasta
  • 1 small package of pepperoni, halved
  • 1 cup mozzarella (optional)


In a large saucepan over medium heat, cook beef (or vegetable protein), mushrooms, onion, celery and garlic until meat is no longer ping and/or vegetables are tender; drain.  If using vegetable protein or omitting the beef add one tablespoon of olive oil to the vegetables.  Stir in water, tomatoes, pasta sauce, carrots, bouillon, bay leaf, oregano, and pepperoni.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender.  Stir in pasta; heat through.  Discard bay leaf.  Put in bowls and top with mozzarella if you wish.

Yield: 8 servings


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