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All the best pizza flavors come together in this cozy bowl that's just perfect for cold days. When I'm craving lots of toppings, pepperoni and sausage always make the broth rich and hearty. Then that gooey cheese on top? It's all I need when I want something filling and easy, like a hug in a bowl.
Every time this soup's cooking, the whole place smells like a pizza shop. It's like an instant dinner invite for the family. Second helpings usually disappear fast.
Tasty Ingredients
- Salt and black pepper: sprinkle on at the end to tie together all the flavors Give it a try and adjust as you like
- Mozzarella cheese: top every bowl with plenty of grated cheese Buy a block and shred it for those dreamy melt strings
- Fresh basil leaves: rip some up right before tossing in to keep things bright and fragrant
- Chicken stock: this is your soup base Go for low sodium so you can season it your way
- Pepperoni: brings loads of flavor with a salty kick Pick one with a natural casing if you can for that snappy bite
- Sugar: just a touch balances the tomatoes’ tang White or cane sugar does the trick
- Crushed tomatoes and tomato sauce: these make the soup thick and savory Make sure there’s nothing weird added — just tomatoes
- Dried oregano, marjoram, and basil: classic herbs that give you that pizza punch Use ones that still smell fresh when you open the jar
- Garlic: always go for fresh cloves for that big aroma and gentle heat
- Green bell pepper: slices in some freshness and a nod to old-school pizza Load up on ones that are shiny and taut
- Onion: look for heavy, firm ones They sweeten up as they cook
- Italian sausage: the true hearty flavor-maker Find something nicely seasoned and not too lean
- Olive oil: gives you deeper flavors from sausages and veggies Pick an extra virgin olive oil if you can
Easy How-To Guide
- Dive into Cheesy Goodness:
- Scoop the hot soup into bowls, then load up each one with mozzarella. Give it a couple minutes for that perfect cheese pull before you dig in.
- Final Touches:
- Toss in some freshly torn basil right at the end. Taste the soup and add salt or black pepper till it’s just right. The fresh basil aroma will really come out thanks to the heat.
- Simmer Until Tasty:
- Stir in pepperoni, chicken stock, sugar, tomato sauce, and crushed tomatoes. Mix it all, turn up the heat to get a gentle bubble, then lower and let it hang out for ten minutes. The pepperoni flavor melts right in.
- Let Herbs and Garlic Shine:
- Time to add dried basil, marjoram, oregano, and fresh garlic. Stir these around for about a minute—just until everything smells amazing and no burning happens.
- Cook the Veggies Down:
- When the sausage is ready, add green pepper and onions. Let them soften up for five minutes, mixing every so often till the onions are see-through and veggies are soft.
- Get the Sausage Browned:
- Warm up olive oil in a sturdy pot, toss in Italian sausage, and break it up while it browns. Wait until it’s got some color since this gives tons of flavor at the start.
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If I had to pick, pepperoni’s my secret weapon. It melts into the broth for a salty bite in every spoonful. When my kids spotted the stretchy cheese for the first time, they made it our go-to classic without hesitation.
How to Store Leftovers
Let your soup fully cool off first. Scoop it into sealed containers and keep in the fridge for up to three days. To warm it up, heat gently on the stove till it’s steaming hot. If you want to freeze some, let it cool down, break into portions, and stash it in the freezer for up to three months. Thaw overnight in the fridge and reheat low and slow.
Swaps and Options
Want to lighten things up? Try turkey sausage instead of pork. Toss in spinach or mushrooms for more veggies — they’ll shrink down nicely. To skip the meat, swap in canned white beans and use veggie broth instead of chicken.
Ways to Enjoy
Pile this soup in a bowl and grab some toasted sourdough or garlic bread for dunking action. Go for even more cheese on top if you’re feeling extra, or toss on Parmesan. Like a little heat? Sprinkle in red pepper flakes with the herbs for some kick.
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Why Soup Instead of Slices
Turning pizza into soup is my way to get those classic tastes without all the rolling and oven time. Inspired by our fun Friday pizza nights, it’s way less messy and way more simple. There’s no beating the sausage, pepperoni, and melty mozzarella combo when you’re craving that pizza shop flavor at home.
FAQs About the Recipe
- → Is it okay to swap out the sausage for something else?
Sure thing. Chicken or turkey sausage work if you want it lighter, or try spicy sausage for extra zing.
- → What other veggies taste good here?
Go with onion and green bell pepper for that classic bite, or toss in mushrooms, spinach, or some black olives for more flavor.
- → How do I make this without dairy?
Just leave out the mozzarella or grab a plant-based cheese, and you'll still get that cozy soup with big flavor.
- → Can I prep this soup ahead?
Definitely. Stick leftovers in the fridge for up to three days. Warm it back up and toss fresh cheese on before serving.
- → Is this something I can freeze?
The tomato base freezes fine. For the best cheese pulls, add mozzarella when you reheat and serve.
- → Which sides go well with it?
Can't go wrong with some garlic bread, a tossed salad, or crunchy baguette on the side.