Shelly's Recipe

PIZZA SOUP

Category: Soups

1 quart chicken stock
3 tbsp beef base
2 (14 oz) cans canned marinara sauce
2 cups tomato juice
2 tbsp dried oregano
3/4 tsp dried basil, black pepper, crushed red pepper, sugar and thyme
10 oz thinly sliced mushrooms
1 cup diced green bell pepper and onion
1-2 tbsp oil
1 1/4 lb Italian sausage
1/2 cup butter
3/4 cup flour
shredded mozzarella cheese, garnish

Toasted pita triangles
1 (6 inch pita bread
shredded mozzarella cheese

In a large stockpot, combine first 9 ingredients to a boil. Reduce heat and simmer about 10 minutes. In a separate pan, saute vegetables in oil until vegetables are just tender. Add to the stock mixture. In a frying pan, cook sausage; drain and add to stock. Increase soup to a boil.

In a separate pot melt butter. Slowly mix in flour, whisking constantly to form a roux. Slowly add to boiling soup, making sure to stir well so that there are no lumps. Cook an additional 5 minutes then remove from heat. Pour into bowl and top with shredded cheese and toasted pita triangle.

Make pit triangles by preheating oven to 350. Cut round into 8 wedges like pizza slices. Open each wedge and tear in half to make 16 pieces. Set on a baking sheet and sprinkle lightly with cheese. Bake 6-8 minutes or until cheese melts and pita sections are crispy. Remove from cookie sheet and let cool.