in a pot, sweat onions in olive oil for 5-7 minutes.
Add garlic and sweat for 2 minutes, then add pepperoni.
Cook for roughly 3 minutes then add spices and cook for 1 minute.
Add crushed tomatoes with the juice and cook for 5 minutes.
Add the chicken stock and simmer for 40 minutes.
Purée In a blender, season with salt and pass through a fine china cap, add vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (600g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 982 (74%)|
|Amt Per Serving||% DV|
|Total Fat 109.1g||146 %|
|Saturated Fat 35.2g||176 %|
|Monounsaturated Fat 44.9g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 241.5mg||74 %|
|Sodium 4095.7mg||141 %|
|Potassium 1380.8mg||36 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 21.9g|
|Protein 58.5g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1331
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