Pizza Zoodle Soup

Yes, you can have pizza in your soup and eat it too.

No bread was used in the making of this recipe. (I know all of the people scared of bread will be so happy, but I was not making this for them.)

After making about 145+ pizza boats over the past few years, it was time to reintroduce the same ingredients in a way that is equally as comforting and palatable.

Pizza Zoodle Soup

1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped finely
22ish slices pepperoni, chopped finely
1/2 red pepper, chopped finely
1 pint cherry tomatoes, blended in the blender or food processor
1/2 cup wine (optional)
1 can diced tomatoes (I use the garlic & basil flavor)
4+ cups water
1 can white beans, drained and rinsed
1 cup frozen greens (I used dandelion)
1 large zucchini or summer squash, shaved into noodles
salt & pepper & Italian seasoning

In your favorite soup pot, warm the olive oil, garlic, and onions for a minute. Then add the pepperoni. Sauté until the fat is rendered. Then add the red pepper and cook for 2 more minutes.
Add the cherry tomato puree, and cook for about 5 minutes until some of the water has evaporated.
Add the wine, canned tomatoes, and 4 cups of water. Bring to a simmer.
Add the zucchini noodles, beans, and greens. (If the noodles are not submerged, add more water.) Adjust seasonings to taste.
Simmer until the noodles are just tender, about 5-7 minutes.
Serve with a nice sprinkle of cheese!

YUM! Let me know if you give it a try!

xoxo Sam