You won’t even miss the pie, thanks to this warm and hearty bowl that incorporates the enticing flavors of a fully loaded pizza.
Reprinted from Better Homes and Gardens' The Ultimate Soups and Stews Book. Copyright © 2013 by Meredith Corp. Published by John Wiley & Sons.
|1 cup chopped onion||1 can (14.5-ounce) can Italian-style tomatoes, undrained and cut up|
|1 cup chopped green sweet pepper||1 can (8-ounce) pizza sauce|
|1 cup sliced fresh mushrooms||4 ounces fully cooked smoked sausage links, thinly sliced|
|1 cup halved, sliced zucchini||1/2 teaspoon pizza seasoning|
|1 can (14.5-ounce) beef broth||1/2 cup shredded reduced-fat mozzarella cheese|
In a medium saucepan combine onion, sweet pepper, mushrooms, zucchini, and ¼ cup of the broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the remaining broth, undrained tomatoes, pizza sauce, sausage, and seasoning. Simmer for 5 to 10 minutes more or until the vegetables are tender. Top each serving with cheese.
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