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Cheesy Sausage and Mushroom Pizza Soup



– 1 (6-ounce) bag sliced pepperoni – 1 pound ground Italian sausage – 1 pound cremini mushrooms, stemmed and sliced – 2 cups low-sodium beef broth – 2 cups marinara sauce – 2 teaspoons Italian seasoning – 1/2 teaspoon crushed red pepper flakes, plus more for garnish – 3 cups packed spinach – Kosher salt and freshly ground black pepper, to taste – 1 (8-ounce) bag Real California shredded Mozzarella cheese, divided – Chopped fresh basil, for garnish :Kid Friendly, Pizza, Pepperoni
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Prep time: 20 minutes

Cook time: 37 minutes

Heat a large heavy-bottom pot or Dutch-oven over medium heat. Add pepperoni and cook, stirring occasionally, until fat renders and is crisp, about 4 to 5 minutes. Transfer to paper-towel-lined plate. Set aside.

In the same pot, add sausage and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until sausage is cooked through and begins to brown. Transfer to plate and set aside. Add mushrooms to pot and cook, stirring occasionally, until tender and light golden-brown, about 5 to 8 minutes.

Stir in broth, marinara sauce, cooked Italian sausage, Italian seasoning and crushed red pepper flakes and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until flavors develop, about 10 to 15 minutes. Stir in spinach and 1 cup Mozzarella, and cook until spinach is wilted and cheese starts to melt, about 1 minute.

Divide soup between bowls. Top with remaining Mozzarella, crispy pepperoni, basil and additional crushed red pepper flakes. Serve and enjoy.

Tip: Top soup with Italian seasoned croutons for a crunch!