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.
When I first made this mashup for my family, the savory aroma instantly brought everyone to the kitchen. Mixing our favorite pizza toppings into a bubbling pot of soup made for lots of smiles—and requests for seconds!
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
- Start the base:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent.
- Add veggies:
- Add bell pepper, mushrooms, and garlic. Sauté for 4 (to) 5 minutes until softened.
- Brown meat (optional):
- Add Italian sausage or pepperoni, if using, and cook until browned. Drain excess fat if necessary.
- Season:
- Stir in oregano, basil, red pepper flakes, salt, and black pepper.
- Build soup:
- Add diced tomatoes, tomato sauce, tomato paste, and broth. Bring to a boil, then reduce heat and simmer for 15 (to) 20 minutes to meld flavors.
- Bread topping prep:
- Preheat oven broiler (if using oven-safe pot) or prepare to bake bread topping separately.
- Add cheese:
- Stir in mozzarella and Parmesan cheese until melted. Adjust seasoning if needed.
- Bake bread:
- If using an oven-safe pot, lay pizza dough or biscuits over soup. Brush with melted butter, sprinkle with garlic powder and parsley. Broil or bake for 5 (to) 8 minutes until golden and puffed. If not oven-safe, bake dough/biscuits separately according to package instructions and serve atop each bowl.
- Finish and serve:
- Ladle soup into bowls. Top with a scoop of ricotta cheese (if using) and a piece of golden bread topping. Serve hot.
Save This soup is always a hit on chilly family nights. The kids love helping sprinkle cheese and lay the dough on top. Everyone gets their favorite pizza toppings in every spoonful!
Required Tools
Large pot or Dutch oven, knife and cutting board, ladle, oven or broiler, baking sheet (for bread topping)
Allergen Information
Contains wheat/gluten (in pizza dough or biscuits) and dairy (cheeses). Processed meats may have soy or other allergens; check labels to confirm.
Nutritional Information
Per serving: 480 calories, 24 g fat, 44 g carbohydrates, 22 g protein
Save Dig in while the cheese is melty and the bread is warm. This mashup never lasts long around our table!
Cooking Guide
- → Can I make this vegetarian?
Yes, simply omit the sausage or pepperoni and substitute with plant-based sausage or extra vegetables.
- → What bread topping options are best?
Refrigerated pizza dough or small biscuits work well; either baked on top of the soup or separately for a crisp finish.
- → How long does it take to cook?
Preparation takes about 15 minutes, and simmering plus baking usually completes within 50 minutes total.
- → Can I freeze leftovers?
It’s best to freeze the soup without the bread topping to maintain texture; reheat and add fresh bread before serving.
- → What herbs enhance the flavor?
Dried oregano and basil add classic notes, with optional crushed red pepper for mild heat.
- → Is this dish suitable for meal prepping?
Absolutely, it reheats well and can be portioned for easy future meals.