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- 2 cups milk
- ground/chopped pepperoni (start with a cup)
- 1 (28 oz) can of Hunts tomato puree or stewed tomatoes
- 2 cans of water (using can from tomato puree â to get all the good residue)
- 3/4 cup pepperoni diced
- 1 tsp Italian seasoning, dried
- dash of dried basil
- pepper and salt to taste
- dash of garlic and onion powder to tasteâ¦also throw in some celery leaves
- dash of oregano, not much.
- 3. Pepperoni Soup, page 35. Posted by Rainie Piccione
- I made this version for Ted and our guests. I added red wine to the recipe instead of using all Chicken broth.
- The result was a peppery, enjoyable soup that was filling and bold in flavor.
- 1 cup Sliced Pepperoni, cut into 1/4 inch strips 1 TBS butter or oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 medium baking potatoes, peeled and cut into bite size pieces
- 1 can (14 1/2 oz) Chicken broth (or Vegetable broth)
- 1/2 cup heavy cream
View Full Recipe at Apple Crumbles
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