Italian Pizza Soup
Transform your favorite pizza toppings into a comforting bowl of "Italian Pizza Soup," a hearty and flavor-packed dish that brings all the crave-worthy flavors of pizza to the dinner table in less than an hour. This one-pot recipe combines savory Italian sausage, vibrant bell peppers, zesty pepperoni, and aromatic herbs like oregano and basil, all simmered in a rich tomato and chicken broth base. Topped with melty mozzarella, nutty Parmesan, fresh basil, and optional crunchy croutons, each spoonful delivers a cheesy, herby, and slightly smoky delight reminiscent of a classic pizzeria pie. Perfect for a cozy weeknight meal or game-day gathering, this easy-to-prepare soup is equal parts satisfying and family-friendly. Optimize your mealtime with a dish that's the best of both worlds—pizza and soup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (spicy or mild, casings removed)
- 1 medium yellow onion, diced
- 1 large bell pepper, diced (preferably red or green)
- 3 large garlic cloves, minced
- 28 ounces crushed tomatoes
- 4 cups chicken broth
- 1 cup pepperoni slices, quartered
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes (optional, for spice)
- 0.5 cup sliced black olives (optional)
- 1 cup grated mozzarella cheese, for garnish
- 0.5 cup grated Parmesan cheese, for garnish
- 0.25 cup fresh basil leaves, for garnish
- 1 cup croutons (optional, for topping)
Instructions
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.
Add the Italian sausage to the pot, breaking it up into small pieces with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion and bell pepper. Sauté until softened, about 4-5 minutes.
Add the minced garlic and cook for an additional 1 minute or until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Return the browned sausage to the pot, then add the quartered pepperoni slices, oregano, basil, and red pepper flakes (if using). Stir well.
Bring the soup to a gentle simmer. Reduce the heat to low and let it cook for 20 minutes to allow the flavors to meld together.
If including black olives, stir them into the soup during the last 5 minutes of cooking.
Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls and garnish with grated mozzarella, grated Parmesan, fresh basil leaves, and croutons (if desired). Serve hot.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 378 mg | 29% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
