(Leftover) Stuffed Pepper/Artichoke Soup

 Is anyone else experiencing a crazy winter?

I haven't seen a winter this bad for a very long time.

Since the weather is still freezing cold I thought I would share

a soup recipe that I created.

This soup is the BOMB!

Are you a stuffed pepper fan?

I know I am!

I was walking past the meat department at my local grocery store

when a display of stuffed peppers caught my attention.

How easy is that?

Take them home, 

place them in a baking dish,

create my own tomato sauce,

and bake.

Simple!

Simple!

Simple!

But I bought four of them for two people.

Which that means we had leftovers.

I consider myself the leftover KING.

I can take leftovers and turn them into something new

over

and

over

and

over

I had one leftover stuffed pepper from our dinner the evening prior.

What can a lonely stuffed pepper be turned into?

Soup, of course.

As I created this soup I wrote down all my ingredients and steps involved. 

This is what I did:

(Leftover) Stuffed Pepper/Artichoke Soup

2 1/2 qrt. water

4 TBS beef soup base

2 c. whole wheat spiral pasta

1 can diced Italian seasoned tomatoes

Bring broth and tomatoes to a boil, add pasta and boil according to pkg. directions for al dente.

Then Add:

1 can artichoke hearts (drained and chopped), chopped leftover stuffed pepper, 1 c. frozen corn, and a few drops of hot sauce of your choice. 

Simmer until heated through, approximately 18-20 minutes.

Place in soup bowls. 

Top with Parmesan or grated provolone.