The recipe name sounds strange I know. Those outside my family look at me strange when I say we’re having pepperoni soup for dinner. It was something that seemed like a special treat when I was growing up. It’s something that my own family has grown to love and in fact Sabreena asked to have it for her birthday dinner last week. Traditionally my grandmother used a Spanish sausage NOT pepperoni but I particularly like the pepper and spice that comes from it. My grandmother also called it pepperoni soup maybe because that was her translation.
It’s very simple to make with very simple ingredients, most of which I have on hand. It can be made very quickly or left to gently simmer to develop more flavor. This is truly a one pot meal but prepared in steps.
- 1lb of pepperoni or salchichon (traditional Spanish sausage)cut into bite size cubes. I usually ask my deli to cut me a 4″ slab of pepperoni then cut it down myself to size.
- 2 bayleaves
- 1 medium onion, finely chopped
- 1 cup chopped peppers
- 3 garlic cloves, finely chopped
- 1tsp pepper
- 1tsp Adobo Seasoning
- 1tsp dried oregano
- 1 packet of Sazon
- 12 cups of water
- 1lb russet potatoes, peeled, cut into 2″ chunks
- 6oz spaghetti or rigatoni
In a large pot over low heat brown and render off cut up pepperoni for 10-15 minutes.
Add chopped onion 7 pepper and cook till softened.
Mix in garlic and seasonings and cook for additional 5 minutes before adding water and potatoes.
Bring soup to mixture to slight simmer and cook until potatoes almost cooked.
Increase heat to bring soup to boil and add pasta.
Soup is ready to eat when pasta is cooked. Salt and pepper if needed.
Don’t forget to remove bay leaves.
We use this in lots of of our meals. It adds a little something special to soups, sauces, meatloaf, roasts and rice. When I mention Adobo seasoning i’m not talking about the peppers in adobo sauce I’m talking about this Adobo. It’s another magic ingredient that adds a special touch to everyday meals.