EASY PIZZA SOUP
Take one bite of this pizza soup, and it tastes just like your favorite pie in bowl form! Serve with crusty bread for an outrageously delicious meal.
Provided by Sonja Overhiser
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Dice the onion. Mince the garlic. Dice the bell peppers. Destem and chop the mushroom caps into bite-sized pieces.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, mushrooms, and peppers and sauté for 4 minutes, until translucent. Add 1/2 teaspoon kosher salt, the garlic, oregano, fennel, and red pepper flakes and cook 2 to 3 minutes until fragrant and the veggies have softened.
- Add the pizza sauce, canned tomatoes and their liquid, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in the cheese and simmer 5 more minutes until it is melted. Taste and add additional kosher salt if necessary.
- Serve warm topped with homemade croutons, additional Parmesan cheese, and fresh basil leaves (or simply serve with crusty bread or a gluten free bread substitute).
Nutrition Facts : ServingSize without bread, Calories 233 calories, Sugar 13.1 g, Sodium 1167.9 mg, Fat 11.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 5.6 g, Protein 8.9 g, Cholesterol 7.2 mg
PIZZA SOUP
This family favorite is done in no time at all. I like to serve it with a crusty bread or garlic bread, and I'll sometimes use bacon or salami instead of pepperoni (just like a pizza!).-Janet Beldman, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook the beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through. , Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly.
Nutrition Facts :
CONTEST-WINNING PIZZA SOUP
This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. -Jackie Brossard Kitchener, Ontario
Provided by Taste of Home
Time 45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 884mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
LOADED PIZZA
Make and share this Loaded Pizza recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 20
Steps:
- In a non-stick skillet, saute mushrooms, peppers, and onions in oil until almost tender.
- Add garlic, saute 1 minute longer, remove and set aside.
- In the same skillet, cook beef, and sausage over medium heat until no longer pinkfor 8-10 minutes or until crust is golden, drain.
- Coat a 14 inch pizza pan with cooking spray, and sprinkle with cornmeal.
- On a lightly dloured surface, roll dough into a 15-inch circle, and transfer to a prepared pan.
- Build up edges slightly, and prick dough thoroughly with a fork.
- Bake at 400 degrees for 8-10 minutes, or until lightly browned.
- In a large bowl, combine the tomato sauce, parsley, Italian seasoning, garlic powder, and pepper, spread over crust.
- Top with vegetables, meat mixture, pepperoni, and olives.
- Sprinkle with cheeses.
- Bake for 8-10 minutes or until crust is golden brown, and cheese is melted.
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