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Nutrition Facts
Serving Size 272 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 590 mg 25%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 11 g
Vitamin A 25% Iron 6%
Vitamin C 30% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pizza Works Soup

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

8 Oz fresh Italian Sausage
4 Oz pepperoni, chopped
4 Oz sliced mushrooms
1 cup(s) sweet onion, diced
1/2 cup(s) green bell peppers, diced
32 Oz tomato basil soup
16 Oz H-E-B Italian Diced Tomatoes
1 cup(s) mozzarella, shredded
1 basil, hand torn
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Place sausage links in a 4-quart soup pot; add a little water to barely cover the bottom of the pot, and simmer over medium heat until cooked through.
Discard cooking liquid and slice sausage.
Return sausage to cooking pot, and add pepperoni; cook 5 minutes.
Add mushrooms, onions and peppers.
Raise heat to high; sauté veggies until they begin to brown.
If pan is too dry, add oil as needed.
Stir in Canyon soup and diced tomatoes, with juice, and bring mixture to a boil, reduce heat to medium and simmer 10 minutes.
Serve soup topped with mozzarella cheese and torn basil.



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