Everyone loves pizza for dinner, however, on a busy weeknight, it’s nice to not have to worry about waiting for one to be delivered to your house. This quick 30-minute minestrone soup has all of the flavors of a pizza, using simple ingredients you have in your fridge and in your pantry. It’s a fast, delicious, and flavorful weeknight meal, without the need for delivery. And, there are a few vegetables thrown in for extra nutrition.

There are times when I totally lie. You know, just little white lies, ones that won’t really hurt anyone. Today is one of those days. When I say to top this quick, flavorful, and amazing minestrone soup with a bit of mozzarella cheese, I’m saying so after totally using fontina cheese instead when I made it. Sorry, I know I should hang my head in shame, but honestly, I just didn’t feel like making a special trip to the market to buy mozzarella, especially when I had fontina hanging out in my fridge. I knew that it would pretty much look the same in the pictures and that I could just lie to y’all and move on with my life. Then, I felt guilty and decided to fess up. After all, I suck at lying, and my face usually shows it. Hell, I still have enough guilt whenever I use the word lie. I was totally taught to use the word fib instead. So, as you can see, I have some serious issues. Who knew that not having mozzarella in my fridge would cause such a ruckus.

Ingredients:

• 6 Cups Low-Sodium Chicken Broth
• 1 (15-oz.) Can Cannellini Beans, Rinsed & Drained
• 1 (14.5-oz.) Can Petite Diced Tomatoes
• 3 Carrots, Peeled & Thinly Sliced
• 1 1/2 Teaspoons Dried Oregano
• 1 Teaspoon Dried Basil
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Freshly Ground Black Pepper
• 2 Cups Pasta
• Sliced Pepperoni
• Shredded Mozzarella
• Sliced Olives

Directions:

1. Place the broth, beans, tomatoes, sliced carrots, oregano, basil, salt, onion powder, garlic powder, and black pepper into a large Dutch oven or stockpot over high heat. Stir to combine.
2. When the mixture comes to a boil, add the pasta, stir, and then cover. Cook for 15 minutes, or until the pasta is cooked through. Stir occasionally.
3. On a microwave-safe plate, arrange several pepperoni slices between two paper towels. Microwave for 30 to 45 seconds, or until the pepperoni is crispy.
4. Allow the pepperoni to cool slightly before tearing it into small pieces.
5. Serve the minestrone soup garnished with crispy pepperoni, shredded cheese, and olives.

Suggestions:

• I used pipe rigate pasta for this recipe, however, you can use whichever type of pasta you choose. I suggest a medium-sized shell shape. Not too small, but not too large. The time the pasta takes to cook will differ depending on the size and the shape.
• I crisp up the pepperoni in the microwave to get rid of some of its fat. I also like the crispy texture it gives to this soup. You can use as much or as little pepperoni as you choose.
• You can add whatever type of toppings you like to this soup. If you like it on pizza, you’ll love it in this soup.

Improvements:

• Add crumbled sausage to the soup.
• For a creamier soup, replace 1-cup of the low-sodium chicken broth with heavy whipping cream.
• Replace the cannellini beans with red kidney beans.

Print

Yum

30-Minute Pepperoni Pizza Minestrone Soup

Ingredients:

• 6 Cups Low-Sodium Chicken Broth
• 1 (15-oz.) Can Cannellini Beans, Rinsed & Drained
• 1 (14.5-oz.) Can Petite Diced Tomatoes
• 3 Carrots, Peeled & Thinly Sliced
• 1 1/2 Teaspoons Dried Oregano
• 1 Teaspoon Dried Basil
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Freshly Ground Black Pepper
• 2 Cups Pasta 
• Sliced Pepperoni
• Shredded Mozzarella
• Sliced Olives

Directions:

1. Place the broth, beans, tomatoes, sliced carrots, oregano, basil, salt, onion powder, garlic powder, and black pepper into a large Dutch oven or stockpot over high heat. Stir to combine.
2. When the mixture comes to a boil, add the pasta, stir, and then cover. Cook for 15 minutes, or until the pasta is cooked through. Stir occasionally.
3. On a microwave-safe plate, arrange several pepperoni slices between two paper towels. Microwave for 30 to 45 seconds, or until the pepperoni is crispy. 
4. Allow the pepperoni to cool slightly before tearing it into small pieces.
5. Serve the minestrone soup garnished with crispy pepperoni, shredded cheese, and olives.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

http://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/30-minute-pepperoni-pizza-minestrone-soup/

PIN THIS RECIPE

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.