Pepperoni Pizza Soup
Low Carbohydrate Recipe
If you love pepperoni on pizza, this Pepperoni Pizza Soup is likely to become your next favorite! Italian seasonings give it authentic pizza flavors with your choice of mild or hot Italian sausage.
1-1/2 quarts chicken broth
1 pound bag frozen Italian Vegetable Blend
1 pound Italian sausage, mild or hot
1/2 medium onion, chopped
1 teaspoon minced garlic or 2 cloves garlic, crushed
2 teaspoons Italian seasoning
5 tablespoons shredded Parmesan cheese
First, put the broth in a good-size saucepan, cover it, and place it over high heat. Next, put the Italian Vegetable Blend in a microwaveable casserole, add a couple of tablespoons of water, cover and microwave on high for 12 minutes.
Next, in a heavy-bottomed kettle, start browning the Italian sausage over medium-high heat. If the sausage is in links, slit the skins and squeeze it out, so you can crumble it; bulk sausage you can just plunk into the kettle.
As a bit of grease starts to cook out of the sausage, add the onion and the garlic (you can chop the onion while the sausage is browning) and let them saute together.
When the sausage is cooked through, add the chicken broth, which should be hot by now. Stir, and add the Italian seasoning. Let the mixture simmer while you crack the eggs into a glass measuring cup and beat them with a fork. Pour the eggs in a little bit at a time -- pour, then stir, pour some more, then stir some more. This will make lovely egg shreds in your soup.
The vegetables should be done by now, so pull them out of the microwave, drain and mix into the soup. Stir, let the whole mixture simmer for just another minute to heat through and serve with a tablespoon of Parmesan cheese on each serving.
Yield: 5 servings
11 grams of carbohydrates and 2 grams of fiber, for a total of 9 grams of usable carbs and 26 grams of protein.