Italian-Style Pepperoni and Spinach Soup With Meatballs

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 :)

• Ready In: 2 hrs 25 mins
• Yields: 12 cups (approx)

Ingredients

• 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!