- 1 (3-ounce) package pepperoni, quartered (~¾ cup once chopped and separated)
- 1 pound Italian sausage*, removed from casings (pork or turkey; see notes for substitutions)
- 1 small to medium red or yellow onion, diced (about 1 cup)
- 2 small to medium bell peppers, diced (about 2 cups; colors of choice – we like at least one red)
- 1 teaspoon each garlic powder** and dried oregano
- ¼ teaspoon red pepper flakes (or more to taste)
- 1 (14.5-ounce) can diced tomatoes with juice (fire roasted or regular)
- 1 (14-ounce) jar pizza sauce (may sub 1¾ cups marinara sauce like Rao’s)
- 1 (14.5-ounce can) low-sodium chicken broth
- 1 (2.25-ounce) can sliced black olives (may sub ¼ – ⅓ cup pitted and sliced Kalamatas; or omit if not a fan)
- Optional toppings: shredded mozzarella or Italian blend cheese, grated Parmesan cheese, sliced banana peppers, croutons (may also serve garlic bread or a roll on the side***)
Pizza Soup
Yield: 6-8 servings
Skip the takeout and enjoy pizza in soup form, with this savory pot of deliciousness that can be customized to taste – just like your favorite pizza!
Ingredients
Instructions
- Add the pepperoni and sausage to a large soup pot or Dutch oven set over medium heat and sauté, breaking the sausage up as you go, until the pepperoni renders its fat and the sausage is cooked through.
- Add the onions and bell peppers and sauté until the vegetables begin to soften, 3-4 minutes more. Add the garlic powder, dried oregano, and red pepper flakes, followed by the tomatoes with juice, pizza sauce, chicken broth, and olives.
- Bring to a boil, and then reduce the heat to maintain a light simmer and cook for at least 10 minutes or up to 30 minutes, uncovered and stirring occasionally, to allow the soup to thicken slightly and the flavors to develop. Check for seasoning, adding salt and pepper to taste. (We typically don’t add salt as the meats, sauce, and broth contribute, but you may enjoy a pinch or two depending on tastebuds and products used.)
- Ladle into bowls and top with cheese, croutons, and other toppings of choice.
- Storage: The soup will keep for approximately 5 days in the refrigerator and freezes well.
Notes & Options
*You may skip the sausage or pepperoni (using at least one of them makes the soup heartier and the flavor more pizza-like) and add 8-12 ounces of sliced mushrooms (sauté them at the beginning until the moisture is released and they are golden). A 14.5-ounce can of cannellini or other white beans, rinsed and drained, would be another nice addition if excluding one of the meats.
**If you prefer to use fresh garlic, add 3 minced cloves along with the onions and bell peppers.
***As yet another serving option, you can get fancy and top the soup bowls with cheese toast.
Melissa adds 1 teaspoon sugar to the soup, which I omit. It will very lightly sweeten and mellow the tomato flavor; feel free to add it if you like.
Melissa often makes pizza soup with a 28-ounce can of tomato puree (and a touch more of the herbs and seasonings) instead of the pizza sauce/diced tomato combo. In this case, the 1 teaspoon of sugar is more helpful.