Confetti Pepperoni Soup

Confetti Pepperoni Soup
Photo by Lee Harrelson


  • 2 cups pureed canned or fresh tomatoes or one 14-ounce can crushed tomatoes
  • 2 carrots, thinly sliced
  • 4 cloves garlic, minced
  • 1 onion, minced
  • 1 beet, peeled, quartered, and thinly sliced
  • 2 tablespoons olive oil
  • 6 cups beef broth
  • + 7 more ingredients
    • ½ teaspoon black pepper
    • Salt to taste
    • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
    • 1 cup uncooked shell pasta or elbow macaroni
    • ½ cup chopped pepperoni
    • 1 cup uncooked long-grain white rice
    • 1 teaspoon dried thyme

1. Combine rice, broth, and tomatoes in a soup pot and bring to a boil. 2. While broth comes to a boil, heat oil in a small skillet over medium-high heat until hot. Add onion and cook, stirring, until softened. Add garlic and cook, stirring, for another minute or two. Add sautéed onion and garli...

View full recipe at My Recipes


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