Description
This hearty and comforting Pizza Soup combines all the delicious flavors of a classic pizza in a warm, savory soup form. Loaded with crumbled sausage, pepperoni, sautéed vegetables, crushed tomatoes, and melted mozzarella cheese, it’s the perfect meal for pizza lovers looking for something cozy and easy to make. Garnished with fresh basil, this soup is bursting with Italian-inspired taste in every bowl.
Ingredients
Scale
Meat and Cheese
- 1 lb sausage, crumbled
- 1 cup pepperoni slices
- 2 cups shredded mozzarella cheese
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- Fresh basil for garnish
Liquids and Seasoning
- 1 can (28 oz) crushed tomatoes
- 3 cups chicken or vegetable broth
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook Sausage: In a large pot over medium heat, brown the crumbled sausage until it is fully cooked and no longer pink. Once cooked, drain any excess fat to keep the soup from being greasy.
- Sauté Vegetables: Add the chopped onion, minced garlic, and diced bell pepper to the pot with the sausage. Sauté the mixture until the vegetables become soft and fragrant, approximately 5 minutes.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken or vegetable broth. Season with Italian seasoning, salt, and pepper. Stir everything together, bring the soup to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes to meld the flavors.
- Add Toppings: Stir the pepperoni slices and half of the shredded mozzarella cheese into the soup. Continue cooking until the cheese has melted into a creamy texture.
- Serve: Ladle the soup into bowls and top each with the remaining shredded mozzarella cheese. Garnish with fresh basil leaves for a burst of color and flavor. Serve hot and enjoy your delicious pizza-inspired soup!
Notes
- Use lean sausage to reduce the fat content.
- You can substitute chicken broth for vegetable broth to make this recipe vegetarian-friendly if you omit the sausage and pepperoni.
- For extra spice, add crushed red pepper flakes when sautéing the vegetables.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding crunchy garlic bread on the side makes for a complete, satisfying meal.
