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Supreme Pizza Soup

102143564

Perfect for picky kids (or pizza-lovers of any age), this soup is a nutritious, veggie-packed meal that tastes like pizza, but can be eaten with a spoon. Top with grated Parmesan cheese.

Servings

18 cups

Prep Time

40 minutes

Total Time

1 hour

Ingredients

  • 1pound bulk Italian sausage
  • 23.5-ounce packages sliced pepperoni, chopped
  • 2tablespoons olive oil, divided
  • 28-ounce packages fresh button mushrooms, coarsely chopped
  • 1cup chopped red onion (1 large)
  • 3/4cup chopped red bell pepper (1 medium)
  • 3/4cup chopped green bell pepper (1 medium)
  • 2tablespoons bottled minced garlic or minced roasted garlic
  • 1teaspoon crushed red pepper
  • 614.5-ounce cans diced tomatoes, undrained
  • 214.5-ounce cans reduced-sodium chicken broth
  • 1/2cup pitted black olives, halved
  • 1tablespoon dried Italian seasoning, crushed
  • Grated Parmesan cheese
  • 1package prepared croutons

Instructions

  1. In a large skillet, cook sausage over medium heat about 10 minutes or until brown, using a wooden spoon to break up meat as it cooks. Using a slotted spoon, remove sausage from skillet and drain on a paper towel-lined plate. Set aside.
  2. In the same skillet, add pepperoni; cook over medium heat about 5 minutes or until pepperoni starts to crisp, stirring occasionally. Remove from skillet and drain on a paper towel-lined plate.
  3. Meanwhile, in an 8- to 10-quart Dutch oven heat 1 tablespoon olive oil over medium-low heat. Add mushrooms, red onion, red bell pepper and green bell pepper; cook about 10 minutes or until crisp-tender, stirring occasionally. Push vegetables aside with a wooden spoon and add remaining 1 tablespoon olive oil to the bottom of the Dutch oven; add garlic and crushed red pepper flakes to the oil and cook 30 seconds or until garlic is aromatic, stirring frequently.
  4. To the vegetable mixture, add tomatoes, broth, sausage, pepperoni, olives and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally.
  5. To serve, ladle soup into bowls. Sprinkle with cheese and top with croutons.

Nutrition Facts

Per serving (recipe makes 18 cups)

Calories 372kcal
Carbohydrate Total 21g
Total Sugars 7g
Fiber 3g
Total Fat 25g
Saturated Fat 9g
Mono Saturated Fat 10g
Cholesterol 55mg
Sodium 1207mg
Protein 15g
Potassium 382mg