My thirteen year old is super picky. For example, last night we went out to dinner with my parents for my mom’s birthday. We had Hibachi, and he could not find a thing other than white rice that he liked. (And we made him try everything we all got!) I promised when I started blogging again that if I made a recipe that he liked, I would share it with everyone. After all, I’m probably not the only person with a super picky kid.
Tonight, I made a soup that he actually liked and said he would eat again next time I cooked it, so I’m riding high on the tide of victory!!
I adapted this recipe from my Emeals account to work in my instant pot duo, so I could make it on a Tae Kwon Do night.
- 1 pound ground mild Italian pork sausage
- 6 oz. package sliced pepperoni, chopped
- 1/2 small onion, finely chopped (or 1 tsp onion powder)
- 1 Tbsp. garlic
- 32 oz. carton chicken broth
- 14.5 oz. can diced tomatoes (I used Italian)
- 15 oz. can tomato sauce
- 6 oz. can tomato paste
- 2 tsp. Italian seaoning
- 1 cup shredded mozzarella
Cook sausage, pepperoni, onion and garlic on sauté mode in instant pot for 8-10 minutes or until sausage is browned and crumbly. Drain well, and return to pot. Stir in broth, tomatoes, tomato sauce, tomato paste and Italian seasoning. Switch pot to slow cook mode and cook on high for 4-5 hours. Stir in mozzarella cheese.
This makes 6 servings, and the per serving nutritional count I got is: 457 calories, 32.8 g fat, 12.9 g saturated fat, 90.7 mg cholesterol, 2,164 mg sodium, 21.2 g carbohydrates, 4.5 g fiber, 11.6 g sugar, 24.2 g protein.
I have two notes on the recipe.
First, it has a huge amount of sodium. I’m okay with that occasionally (as in once or twice a week), but if you are on a low sodium diet, this is probably one to give a skip.
Second, my son, who is picky, did not like that he could bite into onions in the soup. I told him that next time I would use onion powder instead. He would have eaten more and liked it better without the onions. (He sits and picks all his onions off his McDonald’s cheeseburgers if I neglect to tell them no onions.) I think the nutritional effect (and taste effect) would be negligible, but if there’s a big difference, I’ll come back and update this post.
Most of my recipes strike out, and I really thought this one would because of the sausage. So, I was pretty excited about having a success.