Italian-Style Pepperoni and Spinach Soup With Meatballs

READY IN: 2hrs 25mins




  • Shape the ground beef into tiny meatballs using you favorite recipe.
  • 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.
  • Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
  • Add in the tomato paste and cook, stirring for 1 minute.
  • 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).
  • 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!).
  • Add in the cooked spaghetti.
  • Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.