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“My family loved this soup and the kids even said it tasted like pizza. When I made this soup I cooked this all day long on low heat for about 7 hours. I added the sauce and meat the last half hour of cooking. I used only 1 1/2 a green pepper and spaghetti sauce in place of marinara. I used 3 stalks of celery, 1/4 of a package of bagged sliced pepperoni (I diced), and 6oz package of canadian bacon (I diced). I added 1 minced glove garlic, 1 tablespoon Splenda, 1/2 teaspoons salt, 1/4 teaspoon oregano, and 1/4 teaspoon pepper . I found this recipe at Obesity Help. This was posted by DAZYMAE2. Hubby talked me into adding some frozen cheese ravioli before I added the marinara sauce. I did add a little minced garlic and some greek seasoning to taste. I did add a Little extra marinara sauce as it it didn't have enough tomato flavor but in the future I will add some canned tomatoes. Maybe next time I will try some ground pork, or some meatballs instead of the pepperoni and canadian bacon as it got really chewy and not too palatable.”
8hrs 15mins

Ingredients Nutrition


  1. Mix the chicken broth, french onion soup, onion, yellow summer squash, zuchinni, green peppers, celery, kielbasa, simmer on low overnight.
  2. In the morning add marinara sauce, pepperoni, canadian bacon, simmer til heated thoroughly.
  3. Serve with shredded cheese, olives, fresh tomatoes.

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