Confetti Pepperoni Soup

Dairy Free
Health score
11%
Confetti Pepperoni Soup
30 min.
6
357kcal

Suggestions


Welcome to a delightful culinary adventure with our Confetti Pepperoni Soup! This vibrant and hearty dish is perfect for those chilly evenings when you crave something warm and comforting. Packed with a medley of colorful vegetables and the savory goodness of pepperoni, this soup is not only a feast for the eyes but also a treat for your taste buds.

What makes this recipe truly special is its dairy-free nature, making it suitable for a variety of dietary preferences. In just 30 minutes, you can whip up a delicious meal that serves six, making it ideal for family gatherings or cozy nights in with friends. The combination of tender carrots, earthy beets, and the rich flavors of beef broth creates a symphony of taste that will leave everyone asking for seconds.

With a caloric breakdown that balances protein, fats, and carbohydrates, this soup is not just satisfying but also nourishing. The addition of shell pasta or elbow macaroni adds a delightful texture, while the fresh herbs elevate the flavor profile to new heights. Whether you enjoy it as a starter, a snack, or a main course, our Confetti Pepperoni Soup is sure to become a beloved staple in your kitchen. So grab your apron and let’s get cooking!

Ingredients

  • cups beef broth 
  •  beets peeled thinly sliced quartered
  • 0.5 teaspoon pepper black
  • cups canned tomatoes fresh pureed canned crushed
  •  carrots thinly sliced
  • teaspoon thyme dried
  • cup elbow macaroni uncooked
  • tablespoon parsley dried fresh chopped
  • cloves garlic minced
  • tablespoons olive oil 
  •  onion minced
  • 0.5 cup pepperoni chopped
  • servings salt to taste
  • cup rice long-grain white uncooked

Equipment

  • frying pan
  • pot

Directions

  1. Combine rice, broth, and tomatoes in a soup pot and bring to a boil.
  2. While broth comes to a boil, heat oil in a small skillet over medium-high heat until hot.
  3. Add onion and cook, stirring, until softened.
  4. Add garlic and cook, stirring, for another minute or two.
  5. Add sauted onion and garlic, carrots, beet, pepperoni, pasta, parsley, thyme, and pepper to soup. Cook until vegetables are tender and pasta is cooked al dente, 10 to 15 minutes. Season with salt.
  6. Serve with rolls or bread and butter.

Nutrition Facts

Calories357kcal
Protein13.34%
Fat26.27%
Carbs60.39%

Properties

Glycemic Index
54.5
Glycemic Load
18.34
Inflammation Score
-10
Nutrition Score
17.521739060464%

Flavonoids

Apigenin
15.02mg
Luteolin
0.15mg
Isorhamnetin
2.02mg
Kaempferol
0.17mg
Myricetin
0.05mg
Quercetin
3.82mg

Nutrients percent of daily need

Calories:356.81kcal
17.84%
Fat:10.47g
16.11%
Saturated Fat:2.76g
17.24%
Carbohydrates:54.17g
18.06%
Net Carbohydrates:49.99g
18.18%
Sugar:6.92g
7.69%
Cholesterol:9.13mg
3.04%
Sodium:1372.28mg
59.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.97g
23.93%
Vitamin A:3589.08IU
71.78%
Manganese:0.98mg
48.79%
Selenium:24.85µg
35.5%
Vitamin B3:4.54mg
22.71%
Potassium:636.12mg
18.17%
Vitamin B6:0.35mg
17.56%
Phosphorus:174.46mg
17.45%
Vitamin K:18.17µg
17.3%
Fiber:4.18g
16.71%
Copper:0.33mg
16.52%
Iron:2.7mg
14.99%
Vitamin C:11.77mg
14.27%
Vitamin E:2.03mg
13.51%
Magnesium:52.61mg
13.15%
Folate:45.81µg
11.45%
Vitamin B1:0.17mg
11.01%
Vitamin B2:0.18mg
10.53%
Vitamin B5:0.91mg
9.14%
Zinc:1.29mg
8.63%
Calcium:81.74mg
8.17%
Vitamin B12:0.29µg
4.84%
Source:My Recipes