Pizza soup? You heard right, friends! We’ve taken everyone’s favorite handheld meal and turned it into a cozy and delicious soup.
It tastes just like pizza, and we’re giving you a few different serving options. Trust me, you don’t want to miss this one!
Maybe you’ve tried our other “soupified” versions of popular foods, Taco Soup and Jambalaya Soup.
Well, this time we’ve taken the idea up to a whole new level…
Ingredient Notes
This is a recipe that you can really have fun with, just like a pizza. Play around with different ingredients based on your favorite topping combinations. Our version is based off the typical supreme pizza.
- Pepperoni: America’s favorite pizza topping.
- Sausage: Go for mild or spicy depending on your heat preference. For a healthier take, you can use chicken or turkey sausage.
- Bell Peppers: Any color bell pepper works, though each adds a bit different flavor.
- Onion: A standard pizza topping. Again, any variety you prefer.
- Mushroom: If you want to keep the soup chunky, slice them, but you can dice them as well.
- Olives: Slice them, or leave them whole.
- Garlic: A must in Italian cooking. Fresh is always best.
- Red Chili Flakes: Adds a a touch of heat. Adjust the amount to control the spiciness of the soup.
- Pizza Sauce: The primary flavor component of the broth. Choose a high-quality pizza sauce for the best flavor.
- Chicken Broth: We highly recommend low sodium broth here, as the pepperoni, sausage and olives already add saltiness.
- Italian Seasoning, Oregano, and Basil: Herbs to boost the flavors.
How to Make Pizza Soup
1. Brown the meats: Heat a soup pot or Dutch oven over medium-high heat. Add pepperoni and sauté for about 5 minutes. Remove to a plate.
Add sausage and crumble with a wooden spoon. Cook until browned.
2. Sauté veggies and aromatics: Add diced bell peppers and onions. Cook, stirring from time to time, until vegetables soften.
Add mushrooms, garlic and crushed red peppers. Mix well and cook until mushrooms are soft, and add back in pepperoni.
3. Build the broth: Stir in pizza sauce, chicken broth, olives, Italian seasoning, oregano and basil. Simmer for at least 20 minutes.
You can just stop there, but we really recommend…
4. Optional but SO good! In oven-safe serving bowls, top soup with crostini, then shredded mozzarella cheese, then more pepperoni (we used mini pepperoni for topping).
Bake at 400°F until cheese has melted.
Dig in, and enjoy that melty cheesy goodness!
Variations
This soup is very versatile, both in ingredients and serving methods.
While baking with cheese and crostini gives you the ultimate pizza soup experience you can also just serve it with croutons and shredded cheese for garnish.
For a keto-friendly pizza soup, omit the bread components and replace the pizza sauce with diced tomatoes. You may wish to increase the herbs a bit to compensate.
Beyond that, use your own creativity, just as you would with a pizza. Let us know what you come up with in the comments!
Leftovers and Storage
If you’re anticipating leftovers, it’s best to separate them before adding the crostini and cheese, as the crostini will soak up too much of the broth.
Pizza soup refrigerates well for 4-5 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration.
It can also be frozen for up to 3 months in a freezer-safe container. Just thaw overnight in the fridge before using.
Reheat the soup in a pan on stovetop over medium heat until heated through.
Helpful Tips
- Use a Heavy Pot: A heavy-bottomed pot like a Dutch oven is ideal for making soups and helps prevent burning.
- Vegetable Prep: Chop all your vegetables uniformly to ensure they cook evenly.
- Taste as You Go: Season the soup gradually and taste as you cook. Remember, salt from the pepperoni and sausage will seep into the broth as it cooks, so hold off on adding any salt early on (you may not need any at all).
- Simmer Slowly: Letting the soup simmer gently allows the flavors to blend and deepen. If you have time, go ahead and simmer for longer than the minimum 20 minutes.
- Cheese Matters: If you’re going with the cheesy topping, whether baked or unbaked, always grate it fresh. Pre-shredded cheese contains additives that prevent it from melting nicely.
- Adjust the Broth: If adding the optional crostini and cheese topping, take note that the crostini soaks up a lot of liquid. If you like a more liquidy soup, you may wish to add another cup or two of broth to the base recipe.
Your favorite pizza… as a soup! It’s hearty, flavorful, and an absolute hit with whoever tries it!
For more easy and delicious meals, check out our hand-picked collection of Dinner Ideas for Tonight. Until next time, happy cooking!
Pizza Soup, on our Gypsy Plate… enjoy!
Try these other great soups!
Portuguese Bean Soup
Chicken Pastina Soup
Caldo de Res
Sopa de Fideo
Zuppa Toscana
Birria Ramen
Yakamein
Sancocho
Pizza Soup Recipe
This easy Pizza Soup recipe has all the flavors you crave in pizza, but in a cozy and comforting soup form!
Ingredients
- 4oz pepperoni (+ more for optional topping)
- 1lb Italian sausage
- 2 bell peppers, diced
- 1 small onion, diced
- 12oz mushrooms, sliced
- 3-4 garlic cloves, finely chopped
- ½ tsp crushed red pepper
- 28oz pizza sauce
- 5 cups low sodium chicken broth (see note 1)
- ½ cup black olives, sliced
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- ¼ cup fresh basil
Optional Toppings
- thin crostini
- shredded mozzarella cheese
Instructions
- Heat a soup pot or Dutch oven over medium-high heat. Add pepperoni and sauté for about 5 minutes. Remove to a plate.
- Add sausage and crumble with a wooden spoon. Cook until browned.
- Add diced bell peppers and onions. Cook, stirring from time to time, until vegetables soften.
- Add mushrooms, garlic and crushed red peppers. Mix well and cook until mushrooms are soft. Add back in pepperoni.
- Stir in pizza sauce, chicken broth, olives, Italian seasoning, oregano and basil. Simmer for at least 20 minutes.
- Optional: In oven-safe serving bowls, top soup with crostini, then shredded mozzarella cheese, and finally more pepperoni. Bake at 400°F until cheese has melted.
Notes
- The pepperoni and sausage both contribute salt to the soup, so it's important to use low-sodium broth. If you don't have it, use a 50/50 min of regular broth and water.
- If adding the optional crostini and cheese topping, take note that the crostini soaks up a lot of liquid. If you like a more liquidy soup, you may wish to add another cup or two of broth to the base recipe.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 514Total Fat 34gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 61mgSodium 1516mgCarbohydrates 27gFiber 5gSugar 10gProtein 27g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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