Pizza Medley Soup
10 C. water
1 lb. bulk Italian sausage, uncooked, crumbled
2 T. chicken base (stock concentrate paste)
1/2 t. garlic salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped carrots
1/2 C. chopped green pepper
2 C. rainbow rotini, uncooked
2 4-ounce cans sliced mushrooms
2 8-ounce packages pepperoni
1 C. green olives, drained
1 C. black olives, drained
10-3/4-ounce can tomato soup
5 (14-1/2-ounce) cans Italian style tomatoes
Shredded mozzarella cheese, for garnish
Put water in large soup kettle; bring to a boil and reduce heat to a simmer. Add the crumbled Italian sausage, chicken base, garlic salt, pepper, basil, oregano, onions, celery, carrots and green pepper. Simmer until the vegetables are tender, about 30 minutes.
In a separate pan, cook rotini according to package directions and set aside.
To the sausage mixture, add the mushrooms, pepperoni, green and black olives, tomato soup and tomatoes. If it appears too thick, add more water. Simmer for an additional 30 minutes, adding the cooked pasta at the end of the cooking time. Serve topped with mozzarella cheese, if desired.
Yield: 10-12 servings.