EASY PIZZA SOUP
Take one bite of this pizza soup, and it tastes just like your favorite pie in bowl form! Serve with crusty bread for an outrageously delicious meal.
Provided by Sonja Overhiser
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Dice the onion. Mince the garlic. Dice the bell peppers. Destem and chop the mushroom caps into bite-sized pieces.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, mushrooms, and peppers and sauté for 4 minutes, until translucent. Add 1/2 teaspoon kosher salt, the garlic, oregano, fennel, and red pepper flakes and cook 2 to 3 minutes until fragrant and the veggies have softened.
- Add the pizza sauce, canned tomatoes and their liquid, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in the cheese and simmer 5 more minutes until it is melted. Taste and add additional kosher salt if necessary.
- Serve warm topped with homemade croutons, additional Parmesan cheese, and fresh basil leaves (or simply serve with crusty bread or a gluten free bread substitute).
Nutrition Facts : ServingSize without bread, Calories 233 calories, Sugar 13.1 g, Sodium 1167.9 mg, Fat 11.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 5.6 g, Protein 8.9 g, Cholesterol 7.2 mg
CONTEST-WINNING PIZZA SOUP
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
Time 45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
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
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
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 :
SLOW-COOKER PIZZA SOUP
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
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
JENN'S PIZZA SOUP
One of the members of my cooking and recipes group made this great soup for one of our events... I was pleasantly surprised when I tasted this, and it actually tasted like pizza! It is REALLY GOOD!
Provided by Lindas Busy Kitchen
Categories Clear Soup
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a crock pot, combine tomatoes, broth, onion, pepper, mushrooms, sausage and oregano.
- Cover, and cook on low for 7-8 hours.
- When done, spoon into individual bowls.
- Top with cheese.
Nutrition Facts : Calories 258.7, Fat 16.8, SaturatedFat 6.8, Cholesterol 40.8, Sodium 1170.8, Carbohydrate 13, Fiber 2.2, Sugar 7.8, Protein 15.2
PIZZA SOUP
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
JENN'S EGG FLOWER SOUP
I have tried a bunch of recipes and tweaked them just a little here and there and then found two recipes I liked and I was still changing bits and pieces so then I came up with this recipe. It tastes amazingly quite a bit like the egg flower soup at my favorite restaurant. Sometimes I throw in a 1/2 - 1 cup of ground pork that I have fried just until no longer pink but not deeply browned.
Provided by QueenJellyBean
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour chicken broth into a large saucepan. Stir in salt, ginger, chives and water chestnuts.
- Bring to boil.
- Add frozen peas and carrots.
- Cook until the peas and carrots are no longer frozen.
- Reduce heat to medium.
- In a small bowl, stir together cornstarch and water until smooth.
- Whisk the 3 eggs well. Drizzle egg through a fork into the broth mixture.
- If your heat is not at least at medium you will make scrambled eggs and if you do not pour through a fork it will be clumpy.
- Once the eggs have been added, stir in the cornstarch mixture gradually unitl the soup is your desired consisitency.
- I like my soup only somewhat thickened. "Dropping" the egg is easier if you have two people. One to stir the soup while the other person pours the egg through the fork into the soup.
Nutrition Facts : Calories 133.2, Fat 5.3, SaturatedFat 1.6, Cholesterol 158.6, Sodium 846.3, Carbohydrate 10.2, Fiber 1.6, Sugar 1.5, Protein 11
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