Pizza Noodle Soup with Pepperoni Crumbles {Portion Fix/21 Day Fix}

Pizza Noodle Soup?!?! Yep! Just in time for Fall weather!

 

I have been playing with pizza flavors…my Giant Meat-za-balls is an example of that. All the flavors of pizza in a giant meatball is wonderful!

Sometimes I make pizzas on my favorite pita bread. I can get 2 pitas for 1 Yellow container. I tell you how in this post about Bread Products and the 21 Day Fix.

You might enjoy a BBQ Chicken Pizza for a different flavor! The BBQ Sauce in that recipe is delicious!  Or maybe you are in the mood for a 3 Cheese Pizza, this one is great too!!

But on to Pizza Noodle Soup ingredients

It can take me 3 times of making a recipe to get it to perfection. So while I was perfecting my Meat-Za-Ball recipe, I have had plenty of pizza ingredients around. But a girl can only eat so many meatballs… and it is still soup weather. So Pizza Noodle Soup was born. Some of the main players are pizza sauce( I give some advice about finding “approved” pizza sauce in this post), and all of the veggies you might like ON a pizza. Mushrooms, onions, olives, bell peppers were all included!

A couple of more cans of tomato products need to join these ingredients. Both of them low sodium- no salt added versions.

 

And some low sodium beef broth too.

What kind of meat do I use?

I use ground turkey/chicken that has been spiced to taste like “pepperoni” for the soup. The meat mixture is good and going to be the star of a few of my recipes in the future.

Sometimes if I have any Italian flavored chicken sausage, I will add a couple of those too. I never add more than 2 for the whole pan though because of the sodium that is in them. I like to use the Never Any brand at Aldi’s. You can learn about the sodium numbers here.

I use 3 Red containers of the meat mixture and 2 sausages for a total of 4R or all 4 Red containers of the meat mixture when I don’t use sausages.

The last of the main ingredients are the “noodles”. The noodles 100% optional because the soup is great with or without them. I just plan for them because I like them in this soup. You can use whole wheat noodles like these or gluten-free ones. I  boil my noodles ahead of time because I make a big batch of yellow for the “week” and plan my meals around them. (I suppose you could add dry noodles in near the end of your cooking time. But I don’t have a way to “measure” them. They swell up some and I want an EXACT count for my containers. So I just precook them)

 

Let’s start by making “faux” pepperoni flavored meat.

Fennel seed was the only extra spice I had to buy for this recipe but since I will be using it pretty often I didn’t mind at all. Just the basic salt, pepper, garlic powder, paprika, and cayenne pepper are the other ones needed.

Now for the Pizza Noodle Soup recipe!

I start by assembling all the ingredients. Dicing the diced and opening cans and jars. Meat and noodles measured out. A 6-quart pan ought to hold it all. Start by cooking the veggies down just a little bit in the pan sprayed with olive oil spray or I like to put a few tablespoons of water or broth in the pan and put a lid on for a few minutes and let them sweat down. Then just add ALL the rest of the ingredients to the pot.

You can add parmesan cheese to the top if you want! I just use a tablespoon and that is just 1/5 of a blue container. I have even sprinkled red pepper flakes on my bowl too cuz I love it on my pizza!