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 Pizza Parlor 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.
What a great supper for chilly fall or freezing winter nights!
For this Pizza Soup recipe you’ll need:
Basil, Oregano, Tomato Sauce, Crushed Tomatoes, Tomato Paste (not pictured, it was shy), Frozen Meatballs (or homemade), Pepperoni, Mozzarella, and 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 Pizza Soup Step by Step
Place your water, tomato sauce, crushed tomatoes, and seasonings (and sugar, if using) in a large pot.
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 pot. 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 some off some of that bread and toast it in the oven at 350 until just toasted.
Fill bowls with 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 as soon as you remove it from the oven.
- 28 ounce can crushed or diced tomatoes
- 2 Cups water
- 14 ounce can tomato sauce
- 6 ounce can tomato paste
- 1 +1/2 tablespoon oregano
- 1 +1/2 teaspoon basil
- 1 +1/2 teaspoon granulated garlic
- 3.5 ounces pepperoni cut in half
- 12-15 meatballs precooked
- 1 tablespoon sugar optional
For serving: Italian Bread, Shredded Mozzarella
- In a large pot or enamel dutch oven, place tomato sauce, crushed tomatoes, water, garlic, basil, oregano, and sugar. Cut pepperoni in halves or fourths and add that along with meatballs to the pot.
- 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 on baking sheet. Place in 350 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 baking sheet and put in oven on low broil. Watch very carefully and remove once cheese is lightly browned and bubbly on top. Serve immediately but warn folks that the bowls are hot :).
Optional ingredient ideas: Add in your favorite pizza toppings! For example, sauteed onion, bell pepper, etc
You may also enjoy these soup recipes:
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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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