CREAMY TOMATO AND SAUSAGE CHEESE-PULL SOUP
I have been chosen as 1 of 30 bloggers to compete in the Don Pepino Blogger Recipe Challenge. The challenge is to create innovative and unique recipes with Don Pepino Pizza Sauce in 3 categories – Signature Pizzas, Beyond the Slice, and Appetizers & Shareables.
It’s officially Fall and we have felt the chill here in the Northeast!! I made this Creamy Tomato and Sausage Cheese-Pull Soup last night and my family absolutely devoured it. The Don Pepino Pizza Sauce has the perfect tomatoey flavor thanks to their vine-ripened Jersey tomatoes. It also makes putting this soup together so quick and easy!! Perfect for a weeknight meal or for an easy meal prep lunch to bring to work.
Note – you can click on any of the photos in the post for a link to the recipe or scroll to the bottom of this post for the whole recipe. You can also click on the Don Pepino image above for a direct link to their website and shop page.
CREAMY TOMATO AND SAUSAGE CHEESE-PULL SOUP
1 pound sweet Italian bulk sausage
1 large onion, chopped
8 garlic cloves, chopped
1 small zucchini, chopped into 1” pieces (about 2 cups)
1 tablespoon Italian seasoning
1 teaspoons salt
1 teaspoons black pepper
6 cups chicken stock
3, 14.5 ounce cans Don Pepino Pizza Sauce
½ cup raw white rice
4 cups baby spinach leaves, packed
1 cup heavy cream
1 cup shredded mozzarella cheese
Basil leaves for garnish
Cook the sausage, onions, and garlic in a 6-8 quart Dutch oven over medium high heat, breaking the sausage up with a spatula or wooden spoon. Add the zucchini, Italian seasoning, salt, and black pepper to the pan and continue to cook until the sausage is cooked through and broken into small pieces.
Add 4 cups of the chicken stock to the pan and stir, deglazing any brown bits that have formed on the bottom of the pot. Add the 3 cans of the Don Pepino Pizza Sauce to the pan and stir to combine. Use the remaining 2 cups of chicken stock to clean any tomato sauce left in the cans and pour it into the soup. Bring to a boil.
Add the rice to the pot and reduce the heat to low. Cover the pot and cook for 30-40 minutes, stirring occasionally, until the rice is fully cooked. Add the spinach and cook for 2-3 minutes more until it is wilted. Stir in the heavy cream.
Serve hot in bowls with several tablespoons of shredded mozzarella on top and garnished with basil. Give it a stir and get ready for some yummy cheese-pulls!
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