Loaded Pizza Stew

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Loaded Pizza Stew has all of the things you love about a hot, fresh pizza and all of the love and comfort of a soup.

This is the perfect dish for a cold winter night.

Loaded Pizza Stew - all of the flavor of your favorite pizza and the comfort of your favorite soup. Get the recipe from Cosmopolitan Cornbread

Everyone loves a pizza party, so why not have that flavor as part of your spread for your holiday parties? You can whip up this easy recipe ahead of time, and simply put it in your favorite slow cooker to stay warm. Serve it with a dish of shredded Parmesan and some crackers and your guests will love a little bowl or cup of this rich stew.

Loaded Pizza Stew - all of the flavor of your favorite pizza and the comfort of your favorite soup. Get the recipe from Cosmopolitan Cornbread

 

This is my second version of Pizza Stew. You can find another easy version HERE.

Yield: 6

Loaded Pizza Stew

Loaded Pizza Stew - all of the flavor of your favorite pizza and the comfort of your favorite soup. Get the recipe from Cosmopolitan Cornbread

Loaded Pizza Stew has all of the things you love about a hot, fresh pizza and all of the love and comfort of a soup.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 red onion, diced (about 1 cup)
  • 1 green bell pepper, diced
  • 1 lb bulk Italian sausage
  • 1 can (15 oz.) tomato sauce
  • 1 can (6 oz.) tomato paste
  • 3 c beef broth
  • 1 tsp basil
  • 1 tsp marjoram
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp freshly ground black pepper
  • 3 oz pepperoni slices
  • 1 c sliced fresh button mushrooms
  • 1 can (2 oz.) sliced black olives (drained), or ⅓ cup sliced fresh olives

For Serving

  • shredded Parmesan cheese
  • crackers, optional

Instructions

  1. To begin, cook the diced onion, diced green bell pepper and Italian sausage together in a Dutch oven over medium heat. As the meat cooks, break it up with your spoon.
  2. When the meat is browned and the onion & pepper are tender, (about 5 minutes) drain off any excess grease if necessary.
  3. Add in the tomato sauce, tomato paste, beef broth, basil, marjoram, oregano, black pepper and red pepper flakes. Stir these all together.
  4. Bring this to a gentle boil, reduce the heat to low and simmer for 10 minutes.
  5. Add in the mushrooms, pepperoni and olives. Cook for 5 more minutes, or until the mushrooms are just tender.
  6. Serve the stew with shredded Parmesan (or mozzarella) cheese, and crackers.
  7. Enjoy!

Notes

If you are making this for little kids, you can leave out the red pepper flakes if you feel it will be too spicy for them.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 420Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 57mgSodium: 1716mgCarbohydrates: 19gFiber: 4gSugar: 10gProtein: 22g

This data was provided and calculated by Nutritionix.

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© Cosmopolitan Cornbread | Constance Smith
Category: Soups and Stews

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