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Fix this dish in no time by buying pre-sliced pepperoni, grated cheese, shredded Provolone, and minced garlic from your refrigerated foods section.
If you want more kick in this soup, double the crushed red pepper, or add a shot or two of Tabasco.
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| Italian Pepperoni Soup |
Ingredients
(5 servings - 11g protein - 10g carbohydrate per serving)
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| 2 tbsp |
olive oil |
| 1 medium |
onion, chopped |
| 1 medium |
green pepper, chopped |
| 1 clove |
garlic, minced |
| 1 tsp |
oregano (dried) |
| 2 tsp |
basil (dried) |
| 1/4 tsp |
crushed red pepper |
| 1/4 cup |
rice, uncooked |
| 1 cup |
diced, canned tomatoes, undrained |
| 4 cups |
chicken broth |
| 4 oz |
pepperoni, thinly sliced |
| 1/2 cup |
provolone cheese, shredded |
| 1/2 cup |
parmesan cheese, grated |
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- Heat the olive oil in a large skillet.
- Saute the onion and green pepper until soft.
- Add garlic and cook for 1 minute.
- Add oregano, basil, crushed red pepper, rice, tomatoes, and broth.
- Bring to a boil.
- Lower heat to simmer and cover.
- Cook for 20 minutes or until rice is done.
- Stir in pepperoni and sprinkle with cheese.
- Cook for 3 minutes.
- Serve while hot.
- Sprinkle with extra parmesan cheese, if desired.
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