Tasty Pizza Soup Recipe

You know those nights when you're craving pizza but also want something warm and cozy? That's exactly when I first whipped up my Pizza Soup—and let me tell you, it was love at first bite. Imagine all the flavors of your favorite pizza—savory Italian sausage, tangy tomato sauce, melty mozzarella—but in a big, comforting bowl. It's like a hug from your favorite takeout spot, but even better because you made it yourself.

This soup has become my go-to for busy weeknights or lazy weekends when I want something hearty without a ton of fuss. It comes together in about 40 minutes (10 minutes prep, 30 minutes cooking), and the whole family goes wild for it. Even my picky nephew, who usually turns his nose up at anything with "vegetables" in it, asks for seconds. Trust me, once you try this Pizza Soup, you'll wonder how you ever lived without it.

Why You’ll Love Pizza Soup

Okay, let me count the ways this soup will steal your heart (and probably become a weekly staple in your kitchen):

• It’s ridiculously easy. One pot, simple ingredients, and minimal chopping—perfect for when you’re short on time or energy.
• Tastes like pizza night. All the classic flavors you crave—pepperoni, melty cheese, herby tomato goodness—but in spoonable form.
• Kid-approved magic. Even the veggie skeptics won’t notice the onions and peppers when they’re swimming in all that deliciousness.
• Customizable like your favorite pie. Swap toppings, adjust the spice level, or go veggie—it’s endlessly adaptable.
• Leftovers taste even better. The flavors deepen overnight, so lunch the next day is basically a gift to future-you.

Seriously, what’s not to love? It’s comfort food that feels special but couldn’t be simpler to make.

Ingredients You’ll Need for Pizza Soup

Grab your biggest soup pot—we’re about to turn pizza night into soup night! Here’s what you’ll need (and a few sneaky tips to make it even better):

• 1 tablespoon olive oil – Or whatever oil you’ve got, but olive adds nice flavor.
• 1 pound Italian sausage, casings removed – Hot or mild, your call! For vegetarians, swap in a plant-based sausage or sliced mushrooms.
• 1 medium onion, diced – No need for perfect cubes here—rustic chops work great.
• 1 medium green bell pepper, diced – Red or yellow works too if that’s what’s in your fridge.
• 2 garlic cloves, finely diced – Or 1 teaspoon garlic powder in a pinch.
• 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried marjoram – The holy trinity of pizza herbs! No marjoram? Double the oregano.
• 1 can (14 oz) crushed tomatoes – San Marzano if you’re feeling fancy, but any brand tastes great here.
• 1 cup tomato sauce – Leftover pasta sauce? Perfect—use that instead.
• 1 teaspoon sugar – Just a pinch to balance the tomatoes’ acidity.
• 4 oz pepperoni, quartered – Mini pepperonis work too—no cutting needed!
• 4 cups chicken stock – Vegetable stock keeps it veg-friendly.
• 6-8 fresh basil leaves – Tear them right into the pot for maximum aroma.
• 4 oz mozzarella cheese, grated – Pre-shredded saves time, but block cheese melts smoother.
• Salt and freshly ground black pepper, to taste – Season as you go, especially after adding the stock.

See? Nothing crazy—just good, honest ingredients that probably already live in your kitchen. Now let’s make some soup magic!

Step-by-Step Pizza Soup Instructions

Alright, let's get this pizza party in a pot started! Follow these steps and you'll have an amazing soup in no time. Don't worry—it's practically foolproof.

1. Heat olive oil in a large pot over medium heat. Give it a minute to get nice and shimmery—you want it hot but not smoking.
2. Add Italian sausage (casings removed!) and cook until browned, breaking it into small pieces with your spoon. This takes about 5 minutes. Pro tip: Don't stir too much at first—let it get a little crispy on one side before breaking it up.
3. Stir in onion, bell pepper, and garlic. Cook until softened, about 3-4 minutes. You'll know it's ready when the onions turn translucent and smell sweet. If the garlic starts browning too fast, just lower the heat a smidge.
4. Add oregano, basil, and marjoram. Stir them right into the veggie-sausage mix and cook for 1 minute. Your kitchen will smell like an Italian restaurant—this is the good part!
5. Pour in crushed tomatoes, tomato sauce, sugar, and chicken stock. Scrape any browned bits from the bottom—that's flavor gold! Bring it all to a boil, then...
6. Reduce heat and simmer for 15-20 minutes. You want everything to get cozy together. The soup will thicken slightly and turn a rich red color.
7. Add pepperoni and fresh basil. Tear the basil leaves right into the pot for maximum aroma. Simmer for 5 more minutes—the pepperoni will get delightfully chewy.
8. Season with salt and black pepper to taste. Start with ½ teaspoon salt, then adjust. Remember, the pepperoni adds saltiness too!
9. Serve hot, topped with grated mozzarella. Watch it melt into gooey perfection. For extra fun, let everyone add their own cheese at the table.

See? Easy peasy. The hardest part is waiting for that first delicious bite!

Delicious Pizza Soup Variations

One of my favorite things about Pizza Soup is how easily you can switch it up to match your mood or what's in the pantry. Here are some of my go-to twists:

• Vegetarian delight: Skip the sausage and use a mix of sliced mushrooms and zucchini instead. Add a splash of balsamic vinegar at the end for extra depth—trust me, you won't miss the meat!
• Spicy firecracker: Use hot Italian sausage and toss in a pinch of red pepper flakes with the herbs. Top with pickled jalapeños for an extra kick.
• Gluten-free friendly: Just double-check your chicken stock (some brands sneak in wheat) and you're good to go. Serve with gluten-free breadsticks for dipping.
• Supreme style: Throw in some sliced black olives, diced ham, and extra bell peppers during the last 5 minutes of simmering. It's like your favorite loaded pizza in a bowl!

The possibilities are endless—just like with pizza toppings! What combo will you try first?

Serving and Storing Pizza Soup

Now for the best part—eating this glorious creation! Here's how I like to serve it up:

• Go big with garnishes: Set out little bowls of extra shredded mozzarella, grated Parmesan, fresh basil ribbons, and crushed red pepper flakes. Let everyone customize their bowl like a pizza topping bar!
• Bread is mandatory: Garlic bread, crusty Italian loaf, or even soft pretzel bites make perfect dippers. My grandma always said soup without bread is just a sad bowl of liquid—she wasn't wrong.
• Salad on the side: A simple Caesar or crisp romaine with Italian dressing cuts through the richness beautifully.

For storage, let the soup cool completely before popping it in the fridge. It'll keep happily for 3 days in an airtight container—just reheat gently on the stove (the cheese will separate a bit, but still tastes amazing). Sadly, freezing doesn't work well because of the dairy, but hey—that just means you get to enjoy it all sooner!

Helpful Notes for Perfect Pizza Soup

Here are my favorite little tricks to make your Pizza Soup even more amazing:

• Low-sodium swap: If you're watching salt, use low-sodium chicken stock and go easy on seasoning until the end—pepperoni packs a salty punch!
• Shortcut champion: Grab pre-diced onions and peppers from the salad bar to save time. Frozen diced onions work in a pinch too—no one will know!
• Spice toast: For extra flavor, toast the dried herbs in a dry pan for 30 seconds before adding them. It wakes up their oils beautifully.
• Cheese pro tip: Let the soup cool slightly before adding mozzarella to prevent clumping. Or stir in ricotta for a creamy twist!
• Kid hack: Blend half the soup smooth before adding pepperoni—great for tiny picky eaters who "hate chunks."

Little touches make all the difference—but honestly? This soup shines even when you keep it simple!

Frequently Asked Questions About Pizza Soup

Over the years, I've gotten some great questions about this recipe—here are the ones that come up most often:

• 1. Can I freeze Pizza Soup?
  Sadly, no—the mozzarella gets weird and grainy when frozen. But it keeps well in the fridge for 3 days, and the flavors actually improve overnight!
• 2. What cheese can I use instead of mozzarella?
  Parmesan adds a nice sharp kick, or try provolone for extra melty goodness. For dairy-free, a sprinkle of nutritional yeast gives that cheesy flavor.
• 3. My soup seems too thin—how can I thicken it?
  Stir in a tablespoon of tomato paste during the last 5 minutes of simmering, or mash some of the veggies against the pot with your spoon. Easy fix!

Got more questions? Just ask—I could talk Pizza Soup all day!

Final Thoughts on Pizza Soup

If you've ever wished you could drink pizza straight from the bowl, this soup is your dream come true. It's cozy, packed with flavor, and so simple you'll wonder why you didn't make it sooner. So grab that pot and get cooking—your new favorite weeknight dinner is waiting! Try it tonight and watch everyone ask for seconds.

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