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Lee Harrelson Photo by: Lee Harrelson

Confetti Pepperoni Soup

The other day, lunchtime kind of snuck up on me, and at 1 p.m. I was scrambling to think of something that could be pulled together quickly. The soup that I came up with surprised me with its goodness and brilliant color. Already-cooked brown rice could be substituted for the white rice in this recipe.

Oxmoor House NOVEMBER 2009

  • Yield: Serves 6
  • Total:30 Minutes


  • 1 cup uncooked long-grain white rice
  • 6 cups beef broth
  • 2 cups pureed canned or fresh tomatoes or one 14-ounce can crushed tomatoes
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 1 beet, peeled, quartered, and thinly sliced
  • 1/2 cup chopped pepperoni
  • 1 cup uncooked shell pasta or elbow macaroni
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste


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. Add onion and cook, stirring, until softened. Add garlic and cook, stirring, for another minute or two. Add sautéed 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. Serve with rolls or bread and butter.


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Confetti Pepperoni Soup recipe