½ pound Italian sausage
1 large onion, diced
½ cup diced green pepper
2 ounces fresh mushrooms, sliced
4 garlic cloves, minced
1 16-ounce jar salsa
1 16- ounce jar pizza sauce
1 14.5-ounce can diced tomatoes
1 5-ounce package mini pepperoni slices
2 cups water
1 tablespoon pizza seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1 4-ounce can sliced ripe black olives, drained
4 green onions, sliced
2 cups shredded part-skim mozzarella cheese
- In a Dutch oven cook sausage until there is no pink; drain. Add onion, green pepper, mushrooms, and garlic over medium heat. Cook until vegetables are tender.
- Stir in the salsa, pizza sauce, diced tomatoes, pepperoni slices, and water.
- Add pizza seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes.
- Use a ladle to scoop soup into bowls. If desired, garnish with sliced black olives, sliced green onions, and sprinkles of mozzarella. If desired, serve with breadsticks.
Recipe courtesy Jacqueline Riekena of West Des Moines