Pizza Soup Recipes

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PIZZA SOUP



Pizza Soup image

This Pizza Soup is like an ultra-cheesy supreme pizza in a bowl! A delicious and hearty way to enjoy all those pizza flavors without the crust.

Provided by Jennifer Debth

Categories     Dinner     Lunch     Soup

Time 45m

Number Of Ingredients 16

1 (16 oz) package Italian sausage (mild, medium, or hot)
1 green bell pepper (diced)
1/2 large yellow onion (diced)
1 (8 oz) container mushrooms (diced)
2 teaspoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (plus more to taste (I used 1 teaspoon))
1/2 teaspoon pepper
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 (14 oz) jar pizza sauce
1 (6 oz) package pepperonis (quartered)
1/2 cup finely grated parmesan
Shredded cheese (for serving (I used a pizza cheese blend: mozzarella, provolone, parmesan, asiago, fontina, and romano))

Steps:

  • Heat a large stockpot over medium heat.
  • Once hot, add in Italian sausage, bell pepper, onion, mushrooms, Italian seasoning, garlic powder, dried oregano, dried basil, salt, and pepper.
  • Cook, breaking up the meat as you go, until the sausage is no longer pink.
  • Stir in the chicken broth, scraping up any brown bits, then stir in the diced tomatoes, pizza sauce, pepperoni, and parmesan.
  • Bring to a simmer, stirring occasionally to prevent the cheese from sticking to the bottom.
  • Cover, reduce heat to low, and simmer for 15 minutes.
  • Taste and re-season, if necessary.
  • Ladle into bowls, then top each bowl of soup with a generous amount of shredded cheese and enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 298 kcal, Carbohydrate 8 g, Protein 15 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 57 mg, Sodium 1382 mg, Fiber 2 g, Sugar 4 g

CONTEST-WINNING PIZZA SOUP



Contest-Winning Pizza Soup image

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

Categories     Dinner     Lunch

Time 45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

2 cans (14-1/2 ounces each) diced tomatoes
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2-1/2 cups water
1 package (3-1/2 ounces) sliced pepperoni, quartered
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
10 slices French bread, toasted
1-1/2 cups shredded part-skim mozzarella cheese

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.

PIZZA SOUP



Pizza Soup image

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

1 pound ground beef
1 small onion, chopped
1 cup sliced fresh mushrooms
1 medium green pepper, cut into strips
1 can (28 ounces) diced tomatoes, undrained
1 cup beef broth
1 cup sliced pepperoni
1 teaspoon dried basil
Shredded mozzarella cheese

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 :

PEPPERONI PIZZA SOUP



Pepperoni Pizza Soup image

Provided by Food Network Kitchen

Time 45m

Yield Makes: 8 servings

Number Of Ingredients 13

3 3/4 ounces thinly sliced pepperoni
16 medium white button mushrooms, sliced
3 cloves garlic, finely chopped
1 small red onion, sliced 1/8-inch thick
1 teaspoon dried oregano
Kosher salt
6 cups low-sodium chicken broth or stock
One 32-ounce jar marinara sauce
1/4 cup grated Parmesan, plus more for serving
4 slices sourdough whole wheat bread, halved
1 tablespoon olive oil
1 1/2 cups shredded mozzarella
1/4 cup torn fresh basil leaves, for serving, optional

Steps:

  • Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
  • Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
  • Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
  • Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.

SLOW-COOKER PIZZA SOUP



Slow-Cooker Pizza Soup image

Blogger Corey Valley of Family Fresh Meals fills your belly and warms you up, inside and out, right down to your toes with her Slow-Cooker Pizza Soup.

Provided by By Corey Valley

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 14

1 lb ground Italian sausage
1 carton (32 oz) Progresso™ beef flavored broth
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
1 cup diced green bell pepper
1/3 cup diced yellow onion
1/2 cup sliced ripe olives
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon dried parsley leaves
1 teaspoon kosher salt
1 package (4 oz) pepperoni slices, quartered
2 cups sliced mushrooms
1/2 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
  • In 6-quart slow cooker, mix all ingredients except cheese. Cover; cook on Low heat setting 6 hours or on High heat setting 4 hours.
  • When ready to serve, top each bowl with Parmesan cheese.

Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 2640 mg, Sugar 7 g, TransFat 0 g

PIZZA SOUP



Pizza Soup image

Turn pizza ingredients into tasty soup that's ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 15

1 tablespoon olive or vegetable oil
1 medium onion, sliced
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14.5 oz each) diced tomatoes in olive oil, garlic and spices (or other variety), undrained
1 can (6 oz) tomato paste
1 cup sliced fresh mushrooms (3 oz)
1 1/2 teaspoons Italian seasoning, crumbled
1 teaspoon fennel seed
1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 to 16 oz) cannellini beans, rinsed and drained
6 slices French bread, each 1/2 inch thick
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps:

  • Heat oven to 425°F. In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell peppers and garlic in oil 6 to 8 minutes, stirring occasionally, until onion is tender. Stir in water, tomatoes and tomato paste until blended.
  • Stir in remaining ingredients except bread and cheese. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
  • Place bread on ungreased cookie sheet. Toast bread in oven about 6 minutes, turning once, until golden brown.
  • Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1 slice toast. Sprinkle with cheese. Broil with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 480, Carbohydrate 72 g, Cholesterol 15 mg, Fiber 14 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 11 g, TransFat 0 g

PIZZA SOUP



Pizza Soup image

Make and share this Pizza Soup recipe from Food.com.

Provided by princess buttercup

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
2 cans condensed tomato soup
1 (28 ounce) jar spaghetti sauce
1 tablespoon italian seasoning
1/4 cup diced onion
1/2 cup diced pepperoni
2 cups shredded cheddar cheese
6 1/2 cups water
mushroom
olive (etc.)

Steps:

  • Brown ground beef, drain.
  • Stir well.
  • Bring to boil stirring occasionally.
  • Reduce to simmer, uncovered.
  • Cook 15-20 minutes.
  • Right before serving add pepperoni and other toppings,all 2 cups shredded cheddar cheese and stir until melted (you can also add cooked macaroni).

Nutrition Facts : Calories 798.3, Fat 51.8, SaturatedFat 23.7, Cholesterol 168, Sodium 1927.6, Carbohydrate 36.8, Fiber 4.8, Sugar 22.5, Protein 46

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