Loaded Pizza Soup Recipes

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!

PIZZA SOUP

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.

LOADED POTATO SOUP

Steps:

• Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
• Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
• With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
• Serve garnished with crispy crumbled bacon and sliced scallions.

CONTEST-WINNING PIZZA SOUP

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.

LOADED PIZZA

Steps:

• In a non-stick skillet, saute mushrooms, peppers, and onions in oil until almost tender.
• Add garlic, saute 1 minute longer, remove and set aside.
• In the same skillet, cook beef, and sausage over medium heat until no longer pinkfor 8-10 minutes or until crust is golden, drain.
• Coat a 14 inch pizza pan with cooking spray, and sprinkle with cornmeal.
• On a lightly dloured surface, roll dough into a 15-inch circle, and transfer to a prepared pan.
• Build up edges slightly, and prick dough thoroughly with a fork.
• Bake at 400 degrees for 8-10 minutes, or until lightly browned.
• In a large bowl, combine the tomato sauce, parsley, Italian seasoning, garlic powder, and pepper, spread over crust.
• Top with vegetables, meat mixture, pepperoni, and olives.
• Sprinkle with cheeses.
• Bake for 8-10 minutes or until crust is golden brown, and cheese is melted.

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.