If you love all the flavors of a classic pizza but want something cozy and spoonable, this Pizza Soup is the answer. It’s hearty, cheesy, and packed with sausage, peppers, tomatoes, and plenty of pepperoni. Everything simmers together for a rich, savory broth that tastes like your favorite pizzeria. For even more homemade flavor, try it with our homemade pizza sauce.
Why You’ll Love This Pizza Soup
Pizza soup leans into everything people love about comfort food. It delivers big flavor with familiar pantry staples, it reheats beautifully, and it works for busy weeknights or game days. The combination of sausage, pepperoni, and a cheesy finish gives it that satisfying “pizza in a bowl” experience without any extra fuss.
Ingredient Swaps and Variations
• Use hot Italian sausage instead of mild for extra heat.
• Add sliced mushrooms or black olives for a supreme pizza twist.
• Swap parmesan for mozzarella if you want a stretchier, cheesier finish.
• Stir in cooked pasta right before serving to transform this into a pizza noodle soup.
What to Serve with Pizza Soup
Cheesy garlic bread, focaccia, breadsticks, or a simple green side salad all pair well with the rich flavors. If you want something more indulgent, serve it with cheesy pull apart rolls or a side of roasted vegetables for balance.
Storage, Freezing, and Reheating
Pizza soup keeps well, which makes it great for meal prep.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without basil for 2 to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop or microwave until heated through. Add a splash of broth if it thickens.
Pizza Soup
Ingredients
- 1 pound mild Italian sausage
- 1 medium yellow onion, diced (about 1 cup)
- 1 medium green pepper, seeded and diced (about 1 cup)
- 1 tablespoon garlic, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper
- 4 cups (32 ounces) chicken broth
- 1 can (28 ounces) crushed tomatoes
- 1 jar (14 ounces) pizza sauce
- 1 package (6 ounces) pepperoni slices, quartered, with some reserved for garnish
- 1 cup parmesan cheese, finely shredded
- Kosher salt, to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, shredded, for garnish
Instructions
- Place a large pot or Dutch oven over medium heat. Add the sausage and cook, using a wooden spoon to break it up into small pieces, until it begins to brown.
- Add the diced onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and the sausage is fully browned.
- Stir in the minced garlic, Italian seasoning, and crushed red pepper. Cook for about 1 minute, just until fragrant.
- Carefully drain excess grease from the pot if needed.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot as you stir.
- Add the crushed tomatoes, pizza sauce, and quartered pepperoni (reserving some for garnish). Stir to combine, and bring the soup to a simmer, about 3 to 5 minutes.
- Reduce the heat to low. Stir in the shredded parmesan cheese until fully melted. Taste, and season with kosher salt if needed.
- Ladle into bowls and garnish with fresh basil, extra shredded parmesan, and reserved pepperoni. Serve warm.
This recipe was inspired by Pizza Soup on iamhomesteader.com.
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