A creamy, savory blend of pizza ingredients and pot pie warmth, perfect for a quick, satisfying meal.
# Components:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 1 cup sliced mushrooms
→ Meats (optional)
05 - 7 ounces Italian sausage or pepperoni, sliced (substitute with plant-based sausage for vegetarian)
→ Soup Base
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1 can (14 ounces) diced tomatoes
13 - 3 cups low-sodium chicken or vegetable broth
14 - 1/2 cup tomato sauce or pizza sauce
15 - 1 tablespoon tomato paste
→ Dairy
16 - 1 cup shredded mozzarella cheese
17 - 1/4 cup grated Parmesan cheese
18 - 1/2 cup ricotta cheese (optional, for topping)
→ Bread Topping
19 - 1 sheet refrigerated pizza dough or 4 small biscuits
20 - 2 tablespoons melted butter
21 - 1 teaspoon garlic powder
22 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 minutes until translucent.
02 - Add diced bell pepper, sliced mushrooms, and minced garlic. Continue sautéing for 4 to 5 minutes until softened.
03 - Incorporate Italian sausage or pepperoni and cook until browned, draining excess fat if necessary.
04 - Stir in dried oregano, dried basil, crushed red pepper flakes (optional), salt, and black pepper evenly.
05 - Add diced tomatoes, tomato sauce, tomato paste, and broth. Bring mixture to a boil, then reduce heat and simmer for 15 to 20 minutes to blend flavors.
06 - Preheat broiler if using an oven-safe pot to finish, or prepare to bake pizza dough or biscuits separately.
07 - Stir in shredded mozzarella and grated Parmesan until melted. Adjust seasoning as desired.
08 - If using an oven-safe pot, place pizza dough or biscuits atop the soup. Brush with melted butter and sprinkle with garlic powder and fresh parsley. Broil or bake for 5 to 8 minutes until golden and puffed. If not oven-safe, bake bread separately and serve over soup.
09 - Ladle soup into bowls. Top each serving with a scoop of ricotta cheese if desired and a piece of golden bread topping. Serve hot.
