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Ben's Pizza Soup Recipe

Recipe by: Angie Rubeck Ward

"This recipe is inspired by my son. When he had his wisdom teeth taken out he desperately wanted pizza and I refused to put some in the blender. I searched and combined a few other recipes to come up with this. I think it would be good with green pepper and mushrooms but my family is picky!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • 2Stir beef-onion mixture, beef broth, marinara sauce, pepperoni, Parmesan cheese, garlic, minced onion, and oregano together in a large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 20 minutes.
  • 3While soup is simmering, bring a pot of lightly salted water to a boil. Cook the ravioli at a boil, stirring occasionally, until cooked through yet firm to the bite, about 14 minutes; drain.
  • 4Stir ravioli into soup and cook until heated through, 3 to 5 minutes. Ladle soup into bowls and top with mozzarella cheese.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 294 cals
  • 1/2 pound ground beef
  • 1 small onion, diced
  • 1 quart beef broth
  • 1 (24 ounce) jar marinara sauce
  • 1/2 cup diced pepperoni
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons dried minced onion
  • 1 1/2 tablespoons dried oregano
  • 4 ounces dried cheese ravioli
  • 1/2 cup shredded mozzarella cheese, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    294
    15%
  • Fat:
    16.6
    25%
  • Carbs:
    19.6
    6%
  • Protein:
    16.3
    33%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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