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Pepperoni Soup with Zucchini, Kale & Homemade Croutons ~ Sumptuous Spoonfuls #Pepperoni #Pizza #Soup #recipe

Pepperoni Soup with Zucchini & Kale

Ingredients

Scale
  • 1 lb. ground beef or venison
  • 1 teaspoon olive oil
  • 2 – 3 cloves garlic, peeled & chopped
  • 1 medium Vidalia onion, chopped
  • 1 cup pepperoni
  • 1 cup mushrooms, chopped
  • 1 cup bell pepper, chopped
  • 1 cup chopped zucchini
  • 2 Tablespoons tomato powder (or tomato paste)
  • 1 quart of home-canned tomatoes or 1 28-oz. can of tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne or other powdered hot pepper (or to taste)
  • 1 cup chopped kale, packed
  • Salt & freshly ground pepper, to taste
  • Garlic croutons (best if homemade – see notes)
  • Grated Italian cheeses

Instructions

  1. In a soup pot over medium heat, cook the ground meat until browned. Drain off any excess fat, then add the olive oil, garlic and onion and saute until the onion is soft and translucent.
  2. Add the pepperoni, mushrooms, zucchini and bell pepper. Cover and cook for a few minutes, then uncover and saute until the mushrooms and bell pepper are tender.
  3. Stir in the tomato powder (or tomato paste), canned tomatoes, chicken broth, bay leaf, basil and oregano. Bring to a boil, then reduce heat to a simmer and let cook for 15 – 30 minutes. Right before serving, stir in the kale just until wilted. Season to taste with salt, pepper and cayenne, then pour into oven-safe bowls and top with croutons and grated cheese.
  4. Bake (or microwave) until the cheese is melted. Serve immediately.

Notes

To make homemade croutons: cut good quality bread into 1 inch pieces. In a small bowl, mix together 1 – 3 Tablespoons extra virgin olive oil, a pinch of granulated garlic and a pinch of Italian seasoning. Toss to mix. Bake at 400 F for about 10 minutes or until nicely browned.

You can also save the soup in glass jars (or other sealed containers) in the fridge and reheat at serving time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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