Meaty and Cheesy Pizza Soup
This Pizza Soup is the ultimate shortcut for when you want a pepperoni slice but need the comfort of a warm bowl. It’s a thick, zesty tomato base loaded down with meatballs and pepperoni, a thick slice of toasted bread on top, and smothered in enough mozzarella to get those bubbly, brown spots under the broiler. Basically, it’s all your favorite toppings without the soggy delivery box!
Servings: 4 Bowls
Ingredients
- 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
Instructions
- In a large saucepot or enamel dutch oven, place the tomato sauce, crushed tomatoes, water, garlic, basil, oregano, and sugar.
- Cut the pepperoni in halves or fourths and add that along with the 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 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.