Prep 15 mins
Cook 30 mins
If you are a soup person like me, you're always on the lookout for new things to try. Well, here's a new one on me too! It's a delicious way of low-carb pizza eating. The noodles are a great sub in for the crust, especially if you use whole wheat noodles. Fortunately, I don't have to worry about that. If you're not low-carb'n it, whip up some bread sticks or garlic bread to serve along side this. Oh, if sausage or any of the other "pizza toppings" aren't to your liking, sub in your favorite pizza toppings such as pepperoni.
- 453.59 g Italian sausage, sliced 1/4 inch thick
- 411.06 g can Italian-style stewed tomatoes, undrained
- 411.06 g can beef broth
- 59.14 ml tomato paste
- 236.59 ml water
- 1 medium onion, coarsely chopped
- 1 medium green bell pepper, coarsely chopped (optional)
- 113.39 g can mushrooms, drained
- 354.88 ml rigatoni pasta, uncooked
- 118.29 ml mozzarella cheese
- In a large Dutch oven, cook sausage over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.
- Stir tomatoes, broth, water, tomato paste, onion, pepper, and mushrooms into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until green peppers are tender.
- Stir in the pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender.
- Serve topped with cheese.
I was impressed with how flavorful this soup was for the amount of time it took to make it. I don't have a dutch oven so I fried the sausage first and then placed all the ingredients in a soup pot and continued from there. The rigatoni took about 15 minutes to cook and I had to add more water to get the broth to cover them while they cooked. None of us thought it tasted like pizza exactly but we all enjoyed it. I would recommend putting on more cheese than the recipe calls for. ;) An excellent supper for a cold, rainy fall evening. Thanks!
I made this two days ago, and the entire pot was gone within half an hour! I used garlic and provolone flavored Italian sausage, and I removed the casings and crumbled the meat (not everyone in the house deals well with the "snappiness" of sausage casings). I subbed an orange pepper for the green pepper (I don't like green peppers, but I don't mind the orange and yellow ones). I also added about a teaspoon of mild pizza seasoning to the pot. I opted for the whole wheat pasta, too. Now that I think of it, I don't think the soup lasted long enough for anyone to put the cheese in. Even without the cheese, this is a great soup! I'll definitely be making this again, but I think I'll double the recipe next time (only three of the seven people in the house got any this time!). Next time I make it, I might add some more beef broth as well to stretch it, because it was pretty thick soup as-is. Thanks for posting!
Soup was good but I added some oregano,sage,thyme and some hot pepper to it.Some of my family thought it was a little too hot but I just loved it.Thanks so much for listing this recipe.