Italian-Style Pepperoni and Spinach Soup With Meatballs

Kittencalskitchen's Note:

This is actually a meal on it's own, if you love pasta sauce and meatballs, you will love this soup! use your own favorite meatball recipe or use my Kittencal's Italian Melt-In-Your-Mouth Meatballs. This soup will increase in flavor if left overnight in the fridge, so it is best if prepared a day ahead, all ingredient amounts may be adjusted to taste, serve this delicious soup with garlic bread, crusty buns or crostini :)

• Total Time: 2 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 12 cups (a ...

• 1 lb lean ground beef (shaped in tiny meatballs)
• 1 1/2 cups spicy pepperoni, chopped or 1 1/2 cups turkey pepperoni
• 2 -4 tablespoons oil
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, seeded and chopped
• 1 large onion, chopped
• 3 tablespoons minced fresh garlic (or to taste)
• 1 tablespoon dried chili pepper flakes (or to taste)
• 1 -2 teaspoon dried basil
• 1 -2 teaspoon dried oregano
• 3 tablespoons tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1 (10 ounce) can condensed tomato soup, undiluted
• 3 -5 cups chicken broth (use less amount of broth for a thicker soup)
• 1 (10 ounce) package frozen chopped spinach
• seasoning salt (or use white salt to taste)
• black pepper (lots!)
• 1 tablespoon sugar (optional or to taste)
• cooked spaghetti (broken into small pieces or use other pasta)
• grated parmesan cheese

Directions:

1. Shape the ground beef into tiny meatballs using you favorite recipe.
2. Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
3. Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
4. Add in the tomato paste and cook, stirring for 1 minute.
5. Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
6. Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
7. Add in the cooked spaghetti.
8. Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
9. DELICIOUS!

Reviews

[ShaneMarie]

Huge hit at my house, and I agree that its' better the next day. This freezes well, so I'm making a double batch this time.

[Domestic Goddess]

Carol, my husband and I enjoyed the soup (minus the spinach). Hubby told me if I make this soup again, to leave out the spinach. When making the soup, I only added 1 tablespoon of minced garlic (about 3 large cloves), which I thought was enough garlic, plus I only added 2 teaspoons of the red pepper flakes, which I thought made the soup too hot & spicy, so next time I'm only going to add 1-1/2 teaspoons. I did add 3-(14 oz.) cans of reduced sodium broth (which is equivalent to 3-1/3 cups), plus 8-oz. of the long spaghetti noodles (broken into smaller pieces). I wasn't able to cut through the frozen spinach, so I microwaved it in a 900 watt oven for 7 minutes (along with some water, salt & pepper). I found I didn't need to simmer the soup as long as the recipe stated. I just simmered the soup while cooking the spaghetti, and after adding the cooked spaghetti, just heated the soup through. I found it only took me 1 hr. & 6 mins. to make this soup. Also, when I made the tiny meatballs, I prefered to bake them in a 350 degree oven for 11 minutes. Carol, the next time I make this soup, I'll probably substitute chopped green bell pepper for the spinach. Thanx for sharing this recipe!

[cooks-alot]

This is exactly what i've been looking for....I know it will taste as good as it sounds...Mine is bland..I think it might be the addition of PEPERONI......Thank you sandy