Featuring your favorite pizza flavors like tomato sauce, gooey mozzarella cheese, and pepperoni, this recipe for pizza soup is going to blow your mind (and your tastebuds).
Do you know how kids (and teens) think some of the things we do with our food are just outright bizarre? Well, this soup is how I finally managed to convince Brady of the virtues of a piece of floated toasted bread in a hearty soup, drowned in gooey cheese of course. This recipe for pizza soup has a very full bodied flavor, as if you’d cooked it all day long, but with ‘throw in the pot’ ease. I enjoy a slice of pizza as much as the next person, but I enjoy it in soup form even more.
So, besides the aforementioned toasted bread and gooey cheese, what else can you expect to find in this recipe for pizza soup? Well, it’s basically an Italian-seasoned tomato soup, filled with tomato sauce, crushed tomatoes, tomato paste, and seasoned with basil and oregano. I also add pepperoni, because no pizza is complete without it! If you made these Dr Pepper Meatballs you may have some frozen meatballs leftover in your freezer for this pizza soup. You can also make your own meatballs by checking out this post. What a great supper for chilly fall or freezing winter nights!
- Tomato sauce
- Crushed tomatoes
- Tomato paste (not pictured, it was shy)
- Frozen meatballs (or homemade)
- A loaf of Italian bread
I also add a tablespoon of sugar to mine to bring out the sweetness in the tomatoes.
How To Make My Recipe For Pizza Soup
Place your water, tomato sauce, crushed tomatoes, and seasonings (and sugar, if using) in a large saucepot.
I’m using my Dutch oven so I can make this earlier in the day and it will still be warm at suppertime.
Cut your pepperoni in half or in fourths, your preference.
Add pepperoni and meatballs to the saucepot. Put this over medium-high heat until it just comes to a boil and then reduce heat, stirring every so often, for 20-30 minutes, or until meatballs are heated through and soup has had time to develop flavor.
Once that is done, slice off some of that crusty bread and toast it in the oven at 350 until just toasted. You could also use your air fryer or toaster for this step.
Fill bowls with the pizza soup, top with a piece of bread, then cover that with cheese. Place all bowls on baking sheet and put in oven set on low broil. Watch carefully and remove when it looks like the photo below.
Be careful putting soup in and out of the oven as ovens are hot and hot soup will burn. A little PSA because our world done packed up and left on the crazy train and doesn’t appear to be heading back anytime soon.
Serve your recipe for pizza soup as soon as you remove it from the oven.
Store soup leftovers (without the bread and cheese topping) in an airtight container in the fridge for up to three days. You can also store leftovers in the freezer for up to 3 months. Thaw overnight in the fridge before quickly reheating on the stovetop and adding the bread and cheese.
- Add vegetables and your favorite pizza toppings to make supreme pizza soup, like bell pepper, sauteed onion, and a cup of sliced mushrooms.
- Substitute the basil and oregano for Italian seasoning. To make it spicy, add a sprinkle of crushed red pepper flakes.
- You can also substitute the meatballs and add pre-cooked bacon bits, 1 pound of cooked Italian sausage, or 1 pound of cooked ground beef. That’s going to make a meat lover’s pizza soup no one’s going to complain about!
- A bowl of pizza soup is a complete main dish, but you can definitely serve it with a nice salad like my Italian cucumber salad.
- Instead of the bread, you can simply broil the mozzarella and top your pizza soup with garlic croutons if you like.
- You can also top it with bacon, olives, or chopped fresh basil.
- For a creamier pizza soup recipe, add a splash of half-and-half or heavy cream.
- For a richer flavor, substitute the water for beef broth.
You may also enjoy these scrumptious soup recipes:
- 1 can crushed or diced tomatoes 28-ounce
- 2 cups water
- 1 can tomato sauce 14-ounce
- 1 can tomato paste
- 1 1/2 tbsp oregano
- 1 1/2 tsp basil
- 1 1/2 tsp granulated garlic
- 3.5 ounces pepperoni cut in half
- 12-15 meatballs precooked
- 1 tbsp sugar optional
- Italian bread, for serving
- shredded mozzarella cheese
- In a large saucepot or enamel dutch oven, place the tomato sauce, crushed tomatoes, water, garlic, basil, oregano, and sugar.1 can crushed or diced tomatoes, 2 cups water, 1 can tomato sauce, 1 1/2 tbsp oregano, 1 1/2 tsp basil, 1 1/2 tsp granulated garlic, 1 tbsp sugar, 1 can tomato paste
- Cut the pepperoni in halves or fourths and add that along with the meatballs to the pot.3.5 ounces pepperoni, 12-15 meatballs
- Bring just to a boil over medium-high heat and then reduce temperature to low, stirring every now and then. Allow to simmer for 20-30 minutes, or until meatballs are heated through and soup has developed full flavor.
- To serve: cut 1-inch slices of Italian bread and place them on a baking sheet. Place in a 350-degree oven until toasted. Ladle soup into bowls and top each with a slice of bread and a liberal sprinkling of cheese. Place all bowls back on the baking sheet and put in the oven on low broil. Watch very carefully and remove once the cheese is lightly browned and bubbly on top. Serve immediately but warn folks that the bowls are hot.shredded mozzarella cheese, Italian bread, for serving
Start living now.
Stop saving the good china
for that special occasion.
Stop withholding your love
until that special person materializes.
Every day you are alive is a special occasion.
Every minute, every breath, is a gift from God.
– Mary Manin Morrissey, Submitted by Marsha G.
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