Pepperoni Pizza Soup with Kale
This easy kale & pepperoni soup recipe is naturally gluten free comfort food, and takes less than an hour to simmer up.
Servings 6
Ingredients
- 2 tablespoon olive oil
- 8 oz baby carrots sliced into fairly thin coins
- ½ a medium yellow onion diced
- 3 oz sliced pepperoni or turkey pepperoni quartered
- 1 medium zucchini chopped (about 10 oz)
- 2 teaspoon minced garlic about 4 cloves
- 32 oz chicken broth
- 14 oz jar pizza sauce
- 2 cups water
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon crushed red pepper
- 1 bay leaf
- 6 oz chopped kale about 5 cups
- Shredded mozzarella and/or Parmesan to top optional
Instructions
- Heat olive oil in a Dutch oven over medium heat for about a minute. Add carrots and onion and saute for five minutes, stirring occasionally.
- Add pepperoni and continue to saute over medium heat for four minutes, then stir in the zucchini and garlic and continue to saute over medium heat for another four minutes, stirring occasionally.
- Reduce heat to medium-low and stir in broth, pizza sauce, water, spices, and the bay leaf. Cover and simmer over medium-low heat for 25 minutes until flavors are well combined and carrots are soft, then remove the lid and fish out the bay leaf.
- Increase heat under the pot back to medium and stir in the kale a handful at a time, continuing to simmer and stir uncovered until the kale is bright green and wilted into the soup, about six minutes.
- Serve your pepperoni pizza soup topped with optional mozzarella and/or Parmesan, if desired.
Notes
If you are using bagged chopped kale as I did here, just tear any of the larger pieces up to be a little more bite sized if yours is as unevenly chopped as mine was. If you're using a different pizza sauce you might feel your soup needs a bit more in the way of added seasoning, so taste before adding the kale and adjust proportions as necessary.