While there I heard the words that every knitter loves. My darling great niece, Lily,8, asked me to teach her to knit. She quickly picked up the knit stitch. I wanted to head down to one of the local yarn stores to choose some yarn to make legwarmers and decided to take her and her cousin Claudia with me. We had fun looking at the squishy yarns and the sparkly buttons. We ended up getting ice cream and playing on the waterfront before heading back to the house. It was a great afternoon!
After two days with family we had to head home. We made a stop at All Wound Up, a yarn store in Edmonds, WA. I picked up some lovely chunky yarn to make a cowl for our Ben sitter. We then indulged my husband and picked up some Amano shrimp for his 8 foot long aquarium. We hit the drive through for lunch and headed over the mountains.
We actually got home just before sunset and of course there was really nothing for dinner since we had no leftovers except chocolate cake. Now I could be perfectly happy eating chocolate cake for dinner, but it was getting icy outside and I wanted soup. Something hot and spicy would hit the spot. My son asked for pizza, and I thought, why not make pizza soup? I checked a recipe or two and didn't really like what I saw. I knew I could make a tasty soup and also make it lighter than the recipes I found. I quickly drove to the store and picked up what I needed. An hour after I got home we sat down to a hot, mildly spicy pizza soup that warmed me up to my very core! It was so yummy!
From our family to yours: HAPPY THANKSGIVING!
If you make the soup, please leave a comment whether you liked it or not.
Peace and many blessings!
Jeanne
Pizza Soup
1 lb.
Italian sausage
1 pkg.
sliced pepperoni cut in quarters
64 oz. vegetable broth
16 oz.
tomato sauce
2 cans 15
oz. diced tomatoes
1 red pepper
chopped
1 green
pepper chopped
1 onion
chopped
2 cups
mushrooms sliced
2 cloves
garlic, minced
Olive oil
½ tsp. each,
Basil, oregano, parsley
Directions:
In a large
soup pot, pour the vegetable broth, tomato sauce, tomatoes and herbs. Heat
while cooking the rest.
In a large
saute pan, over medium high heat, cook the Italian sausage, chopping it up as
it cooks. When it is done, using a slotted spoon, spoon it onto a plate covered
with paper towels. Now put the onion and
peppers into the pan and turn the heat down to medium for 10 minutes, stirring
occasionally. When they are done, pour
into the broth.
Pour 1
tablespoon olive oil into the saute pan and add the mushrooms. When they are
done (6-7 minutes) pour them into the soup.
Add in the minced garlic along with the sausage and pepperoni. Let cook for 10 minutes then taste. Add salt and pepper if needed.
Serve with
cheesy garlic bread.
