Delicious Pizza Soup Recipe

You know those nights when you're craving pizza but also want something warm and cozy? That's exactly how my Pizza Soup obsession started. I was staring at a half-eaten pepperoni pizza one rainy evening, thinking, "Why can't I have all these flavors in a bowl?" So I grabbed my favorite soup pot and got to work. The result? A hug in a bowl that tastes like your favorite slice but feels like home.

This Pizza Soup is my go-to when I need comfort food fast-it's got all the classic flavors (hello, melty mozzarella and spicy pepperoni!) but comes together in about 40 minutes. Perfect for game nights, busy weeknights, or whenever you need a little edible happiness.

Why You'll Love Pizza Soup

Listen, I know soup isn't usually the first thing that comes to mind when you think "pizza night," but trust me-this one's a game-changer. Here's why:

• It's basically pizza in spoonable form - All your favorite toppings (pepperoni! sausage! melty cheese!) swimming in a rich tomato broth that tastes like your go-to pizza joint.
• Ready in under an hour - From chopping to slurping, it's faster than waiting for delivery on a Friday night.
• Kids go nuts for it - Mine call it "pizza bath" and always ask for seconds (pro tip: let them sprinkle their own cheese on top).
• Leftovers taste even better - The flavors get all cozy overnight, making lunch the next day something to actually look forward to.
• Endless customization - Swap in mushrooms, olives, or even pineapple if that's your thing (no judgment here).
• One-pot wonder - Minimal cleanup means more time for important things, like garlic bread.

Seriously, the only thing missing is the cardboard box-and honestly? Your bowl's way cuter anyway.

Ingredients You'll Need for Pizza Soup

Okay, let's raid the fridge and pantry-here's everything you'll need to make this pizza-in-a-bowl magic happen. Don't stress if you're missing something; I've got notes on swaps too!

• Olive oil - Just 1 tablespoon to get things sizzling (any neutral oil works in a pinch).
• Italian sausage - 1 pound, casings removed. Hot or mild-your call! (Vegetarian? Skip it or use plant-based crumbles.)
• Onion & green bell pepper - 1 medium each, diced. These are your "pizza topping" veggies-red bell pepper works too if that's what you've got.
• Garlic - 2 cloves, finely diced. Because what's pizza without garlic?
• Dried oregano, basil & marjoram - 1 teaspoon oregano, ½ teaspoon each of the others. This trio smells like pizza dough when it hits the pan!
• Crushed tomatoes & tomato sauce - 1 can (14 oz) crushed tomatoes + 1 cup sauce. The saucy base-no fancy brands needed.
• Sugar - Just 1 teaspoon to balance the tomatoes' acidity.
• Pepperoni - 4 oz, quartered. Mini pepperonis? Even better-no cutting needed!
• Chicken stock - 4 cups. Low-sodium lets you control the salt.
• Fresh basil - 6-8 leaves for that just-pulled-from-the-oven freshness.
• Mozzarella - 4 oz grated. Buy pre-shredded or grate it yourself-both work.
• Salt & pepper - To taste. You're the boss here.

See? Nothing weird or hard-to-find. Now grab your favorite soup pot-we're about to make your kitchen smell like a pizzeria!

Step-by-Step Pizza Soup Instructions

Preparing the Base

Alright, let's get this pizza party started! Grab your biggest soup pot-I like a Dutch oven for this-and let's build some flavor:

1. Brown that sausage: Heat 1 tablespoon olive oil over medium-high heat. Add your Italian sausage (casings removed, remember?) and break it up with a wooden spoon. Cook for about 5 minutes until it's nicely browned-those little crispy bits are flavor gold!
2. Veggie time: Toss in your diced onion and green pepper. Cook for 3-4 minutes until they start to soften (you'll smell that amazing aroma). Now add the garlic and stir for just 30 seconds-don't let it burn! Burnt garlic is sad garlic.
3. Spice it up: Sprinkle in all those dried herbs (oregano, basil, marjoram) and give everything a good stir. Your kitchen should now smell like pizza dough rising in a wood-fired oven. Congrats-you've built the flavor foundation!

Simmering the Soup

Now we turn up the cozy factor. This is where the magic happens:

4. Tomato takeover: Pour in the crushed tomatoes and tomato sauce, then add that teaspoon of sugar (trust me, it cuts the acidity perfectly). Stir well-the mixture will look thick, but don't panic!
5. Pepperoni plunge: Toss in your quartered pepperoni pieces. Yes, they'll float at first-they're just getting acquainted.
6. Bring the broth: Slowly add the chicken stock, stirring as you go. Scrape any tasty bits off the bottom of the pot-that's free flavor!
7. Bubble bath time: Bring everything to a boil, then reduce heat to low. Let it simmer uncovered for 15-20 minutes. You'll know it's ready when the pepperoni starts to curl at the edges and the broth turns a rich, pizza-sauce red.

Finishing Touches

We're in the home stretch! This is where your soup becomes *chef's kiss*:

8. Basil boost: Tear up those fresh basil leaves and stir them in-the heat will release their perfume. Taste and adjust salt/pepper if needed (pepperoni can be salty, so go easy at first).
9. Cheese, please: Off the heat, sprinkle in most of the grated mozzarella, saving some for garnish. Stir until it melts into gooey ribbons. If your cheese clumps, no stress-it'll taste amazing either way.
10. Serve it hot: Ladle into bowls and top with remaining cheese (it'll melt dreamily over the hot soup). Optional but highly recommended: extra pepperoni on top because why not?

Pro tip: If your soup seems too thick after simmering, just add a splash more stock. Too thin? Let it bubble a few extra minutes-it'll tighten up. Either way, you're about to dive into liquid pizza heaven!

Pizza Soup Variations

One of my favorite things about this Pizza Soup is how easily you can shake it up! Here are some fun twists I've tried (and loved):

• Veggie delight: Skip the sausage and double up on mushrooms, zucchini, and black olives-it's like a supreme pizza in a bowl!
• Spicy fireball: Use hot Italian sausage, add red pepper flakes, and swap regular pepperoni for the spicy kind. Serve with cool ricotta dollops to balance the heat.
• White pizza style: Replace tomato products with creamy Alfredo sauce and add spinach. Top with ricotta instead of mozzarella-so indulgent!
• Gluten-free: Already naturally GF! Just check your sausage labels if needed.
• Hawaiian twist: Add diced ham and pineapple chunks with a splash of BBQ sauce. Controversial? Maybe. Delicious? Absolutely.

The moral? Your soup, your rules. Have fun with it!

Serving and Storage Tips for Pizza Soup

Listen, this soup is basically a party in a bowl, so let's talk about how to make it shine! First off, don't skimp on the garnishes-pile on extra shredded mozzarella, a few fresh basil leaves, and maybe even a sprinkle of grated parmesan if you're feeling fancy. My kids love crushing goldfish crackers on top (genius, right?) and I never say no to a side of garlic knots for dunking. For the adults, a drizzle of chili oil or a pinch of red pepper flakes kicks it up nicely.

Now, about leftovers (if you're lucky enough to have any!): Cool it completely before storing in airtight containers. It'll keep in the fridge for 3-4 days-just reheat gently on the stove with a splash of broth to loosen it up. Freezer? Absolutely! Portion it out and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly. The pepperoni might get a little softer, but the flavors just get cozier. Pro tip: Freeze some without cheese, then add fresh mozzarella when reheating for that just-made texture.

Helpful Notes for Perfect Pizza Soup

Okay, let me share all my little Pizza Soup secrets-the stuff I've learned through trial and (mostly delicious) error:

• Cheese clumping? Stir it in off the heat, and add it gradually. If it still clumps, no worries-it'll taste just as amazing!
• Too spicy? Stir in a teaspoon of honey or a splash of cream to mellow it out. Too mild? Extra red pepper flakes to the rescue!
• Short on time? Use pre-diced onions and peppers from the produce section-I won't tell!
• Want it creamier? Stir in ¼ cup heavy cream at the end-it's like velvet pizza.
• Nutrition tweaks: Turkey sausage works great, and you can reduce the cheese by half if needed (though I wouldn't).

Remember-this soup is forgiving. As long as you've got that pizza flavor vibe going, you're golden!

Frequently Asked Questions About Pizza Soup

I've made this Pizza Soup so many times, I could probably do it in my sleep-and I've answered a zillion questions about it! Here are the ones that come up most often:

• 1. Can I use turkey sausage instead?
  Absolutely! The flavor will be milder, so you might want to bump up the herbs or add a pinch of fennel seeds for that classic Italian sausage taste.
• 2. What if I don't have fresh basil?
  No sweat-just use an extra ½ teaspoon of dried basil. It won't be quite as bright, but still delicious!
• 3. How spicy is this with regular pepperoni?
  It's got a gentle kick-think "medium" pizza level. For less heat, use mild sausage and turkey pepperoni.
• 4. Can I make this in a slow cooker?
  You bet! Brown the sausage and veggies first, then dump everything except cheese into the crockpot. Cook on low 4-6 hours, adding cheese at the end.

Still got questions? Throw 'em my way-I love talking pizza (in any form)!

Final Thoughts on Pizza Soup

There you have it-my ultimate comfort food hack that turns pizza night into soup night (or honestly, any night!). Whether you're feeding a crowd or just need a cozy solo dinner, this Pizza Soup is guaranteed to hit the spot. So grab that pot and get simmering-your taste buds are about to throw a party!