I’ve been making this for many, many years however this time it’s gluten free and dairy free. The idea of pizza soup started with me trying to get my boys to eat tomato soup. Well it worked for one, my college guy who is a great cook and loves food. I’m still working on 9th grader. The point is to put in what you like on your pizza into your pizza soup. This is added to a tomato base along with the typical seasonings. Now I used to add in cheese tortellini and I think you can find some that are gluten free but I’ve not seen any that are gluten and dairy free. I also used to top it off with grated Parmesan cheese and served with a bread stick. Now it’s cheese less and a gluten free bread stick. When I served this last night I was told this version tasted much better. Who knew!
What will you put into your Pizza Soup?
2 – 28 oz cans of organic crushed fire roasted tomatoes (Muir Glen my favorite)
5 cups of organic vegetable stock (can sub beef or chicken)
1 onion cut in half and sliced
1 long sweet red pepper diced
1 package (8 oz) white mushrooms sliced (or your favorite)
2 cloves of garlic, minced
5 oz fresh spinach chopped or package of frozen thawed and drained
1 tsp red pepper flakes
1 tsp oregano
1 tsp basil
2 tsp virgin coconut oil
2 tsp extra virgin olive oil
5-8 Italian sausage links or ground sausage (mild or hot)
1 box Quinoa Shell Pasta
Heat a nice big stock or soup pot with half of the oil. I love to use my LeCruset cast iron pot. Add in your sliced onions and cook until translucent. Add in the sweet red pepper and cook until starting to soften. Both of these should take 2-3 minutes. Next add in your mushrooms, garlic and remaining oil and cook until they start to brown. Pour in your stock and tomatoes and combine. Sprinkle in the seasonings, add in your pasta and let simmer. The pasta should cook the same amount of time as the box notes.
With a vegetarian at home I cook the sausage separately. If you are cooking it all together, start off with your sausage before adding in the onions and go from there.
This recipe makes 12 -2 cup servings of soup.
Options to add into pizza soup: