Hi world! I’m back after a much needed hiatus. I had these lofty and grand plans to cook a ton of stuff around the holidays and share it all with you… but then I got sick, then had to get back into the swing of things at work… I was tired… uninspired… you know how it goes. Plus, it’s been COLD. Here in the northeast, there’s been “snow” looming in the distance. I don’t actually know if it’s coming, but everyone’s been talking about it and now we just wait. I have no idea, but I have fuzzy socks on and a chenille scarf wrapped around me that I can’t part with. I fell asleep wearing it last night. I am ready for the snow!
What’s interesting these days with all of you!? Well, with me – a whole lot and only a little. This spring should bring a lot of really cool changes, but I can only share them with you once I have more details J In the meantime, I’ve been working off my Christmas fluff (deeeefffffinitely put on a few pounds from all the beer and pizza), working on strength training and cardio. I got an Apple Watch for Christmas, and closing my fitness things is honestly the realest motivation I have had in a long time. That, and dry January, which I’ve already failed. Oh well, there’s next year.
This post is more of a drop-in…. when I have some more time this weekend, I will definitely be jumping into some fun spiritual stuff, at least before January is OVER. Better late than never. With the looming snow storm coming up, I want you all to enjoy something warm, healthy, and delicious, with minimal guilt.
My inspiration was simple. I’ve been eating so much pizza these days, I wanted to dial it back. After giving up pizza for Lent one year, many years ago, I swore I could never go without it again. After much compromise and upset, I decided to nix the bread and make it into a soup, because… life without pizza is no life at all. This is a paleo friendly soup (unless you add some cheese), and is absolutely delicious. I like to use Applegate Naturals turkey pepperoni, and Garrett Valley pork bacon when making this soup. If you aren’t on any restrictive dietary plans, I bet dipping a breadstick in this would be just glorious. For those of us that are on the healthy train, this soup alone will do ya just fine… I promise 🙂
If you don’t already, follow me on instagram @thedivinekitchen. I need more folks to hold me to posting my daily dinners, recipes, etc. Come join the party!
Pizza Soup (PALEO!)
Prep time: 20 min
Cook time: 30 min
- 1 15oz can of tomato sauce (not marinara, just plain)
- 1 15oz can of diced tomatoes
- 1 tube of pork or turkey sausage
- 4 oz (~20-25 slices) of paleo friendly (uncured) turkey pepperoni, cut into quarters
- 3-4 slices of cooked paleo friendly (uncured) bacon, chopped (optional)
- 1 small yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cups low sodium chicken broth
- 1 heaping tsp of dried oregano
- 1 pinch of chili powder
- 1 pinch of cayenne powder
- 1 tsp garlic powder
- salt and pepper, to taste
- In a large skillet or frying pan, over medium heat with a tsp of your preferred cooking oil, sauté your pepper and onion until translucent and starting to brown – about 6-8 minutes. Remove from heat, and set aside in a bowl.
- In the same skillet, also over medium heat, sauté your sausage until thoroughly cooked/browned, breaking up any larger chunks. Remove from heat, and set aside.
- In a large sauce pot or small stockpot, add your tomato sauce and diced tomatoes. Turn to medium high heat. Next, add your pepper and onion, sausage, pepperoni, bacon (if using), spices, and chicken broth. Gently mix thoroughly – heat until mixture starts to bubble gently, stirring to prevent burning at the bottom of the pan. Once brought to temperature, cover with a lid, turn to low heat, and let simmer for about 20-25 minutes.
- The soup should thin out – it should not resemble the thickness of sauce. If too thick, add additional chicken broth, 1/4 cup at a time, and continue to simmer. Add salt and pepper to taste.
- If preferred, serve with a pinch of shredded cheese (not Paleo, fyi :)). Enjoy!