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.
- 1 pound ground meat- beef, chicken, turkey
- olive oil spray
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon paprika
- 1½ teaspoons garlic powder
- 1 pinch cayenne pepper
- 1½ teaspoons crushed fennel seeds
- ⅔ cup water
- Brown ground meat in skillet sprayed with olive oil spray. Drain.
- Add all spices and water to the skillet. Cook on low for about 15 minutes or till the water is evaporated.
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.
Pizza Noodle Soup
- 1 cup diced onion
- 1¼ cups diced bell pepper
- 1¼ cups diced mushrooms
- ¼ cup water or broth
- 3 Red containers of "faux pepperoni" ground meat *** see recipe above***
- 2 links Italian flavored chicken sausage links *** example: Aldis Never Any brand***
- 1 can low sodium diced tomatoes
- 3 cups low sodium beef broth
- 30 medium black olives
- 1 small jar pizza sauce
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- 1 teaspoon dried chives
- 1½ cups cooked whole wheat noodles ***or gluten free***
- Add onions, mushrooms, peppers and water to a large pan . Cook on medium till the veggies are soft.
- Add all the rest of the ingredients to the pan, except the noodles. Simmer for 20 minutes. Add the cooked noodles in and simmer 10 more minutes.
21 Day Fix/ Ultimate Portion Fix Container Counts
- 1Green, 2/3Red, 1/2Yellow, 1/2Orange
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!
[…] I make the pepperoni-flavored crumbles in batches I keep in the freezer. I have a good soup recipe I use them in, Pizza Noodle Soup! Recipe HERE. […]
[…] it simple with things like burgers/tacos/pasta/soups/chili style planning. Because if you look at all of those they use almost the EXACT same […]
[…] Find the ingredients that suit your taste and change it up any way you want to. I make Pepperoni crumbles and do a simple double pepperoni double cheese version that my hubby LOVES. Pepperoni Crumbles recipe HERE. […]