Save A comforting, hearty soup that combines the cheesy, savory flavors of pizza with the cozy, spoonable texture of a pot pie—ready in under an hour on your stovetop.
I first made this mashup when craving both pizza and soup on a chilly evening, and it became an instant family favorite. Everyone loved dipping warm bread into the soup, and even skeptics were won over by the bold layers of flavor.
Ingredients
- Vegetables: 1 medium yellow onion, diced. 1 red bell pepper, diced. 2 cloves garlic, minced. 1 cup mushrooms, sliced
- Meats (optional): 200 g (7 oz) Italian sausage or pepperoni, sliced (substitute with plant-based sausage for vegetarian)
- Soup Base: 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon crushed red pepper flakes (optional). 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper. 1 can (400 g/14 oz) diced tomatoes. 3 cups (720 ml) low-sodium chicken or vegetable broth. 1/2 cup tomato sauce or pizza sauce. 1 tablespoon tomato paste
- Dairy: 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/2 cup ricotta cheese (optional, for topping)
- Bread Topping: 1 sheet refrigerated pizza dough or 4 small biscuits. 2 tablespoons melted butter. 1 teaspoon garlic powder. 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prep Vegetables:
- Dice onion and bell pepper. Slice mushrooms. Mince garlic.
- Sauté:
- In a large pot, heat olive oil over medium. Add onion and cook 3 minutes until translucent. Add bell pepper, mushrooms, and garlic. Sauté 4 minutes until softened.
- Add Meat:
- Add Italian sausage or pepperoni, if using, and cook until browned. Drain excess fat.
- Season & Simmer:
- Stir in oregano, basil, red pepper flakes, salt, and black pepper. Add diced tomatoes, sauce, tomato paste, and broth. Bring to boil, reduce heat, simmer for 15 minutes.
- Add Cheese:
- Stir in mozzarella and Parmesan cheeses until melted. Taste and adjust seasoning as needed.
- Bread Topping:
- If using oven-safe pot, lay pizza dough or biscuits on top. Brush with melted butter, sprinkle garlic powder and parsley. Broil or bake 5 minutes until golden. If not oven-safe, bake dough/biscuits separately and serve atop each bowl.
- Serve:
- Ladle soup into bowls. Top with ricotta (if using) and bread. Serve hot.
Save We love making this on game nights&emdash;everyone helps add their favorite toppings and cheers when the golden bread is pulled from the oven. It's a true comfort meal for all ages!
Required Tools
Large pot or Dutch oven. Knife and cutting board. Ladle. Oven or broiler for bread topping. Baking sheet for baking bread separately.
Allergen Information
Contains wheat/gluten from dough/biscuits, dairy from cheeses, and potential soy in processed meats. Meats may contain other allergens—check labels if unsure.
Nutritional Information
Per serving: Calories 480, Total Fat 24 g, Carbohydrates 44 g, Protein 22 g.
Save This soup mashup is guaranteed to satisfy pizza cravings all year. Enjoy with your favorite wine or sparkling water for a cozy night in.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, simply omit Italian sausage or pepperoni and substitute with plant-based alternatives or extra vegetables.
- → What type of bread works best for the topping?
Refrigerated pizza dough or small biscuit dough works well to create a golden, flaky topping.
- → How long does it take to prepare and cook?
The entire process takes about 50 minutes, including 15 minutes prep and 35 minutes cooking.
- → Can I use a slow cooker for this dish?
While possible, the broiling step for the bread topping requires an oven or broiler; otherwise, bake separately.
- → What cheeses are included in this dish?
MOzzarella and Parmesan are melted into the broth, with optional ricotta added as a topping.
- → Are there any common allergens to note?
The dish contains wheat/gluten from dough, dairy from cheeses, and possible soy depending on meat alternatives.