Quick Pizza Soup Recipes

EASY PIZZA SOUP

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).

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.

QUICK PIZZA SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the soup, water, spaghetti sauce and Italian seasoning; bring to a boil. , Reduce heat; simmer, uncovered, for 15 minutes. Add cheese; cook and stir until melted. Garnish with additional cheese if desired.

QUICK PIZZA SOUP

Steps:

• In a soup kettle or dutch oven, cook beef over medium heat until no longer pink; drain.
• Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil.
• Reduce heat; simmer, uncovered for 15 minutes.
• Add cheese, cook and stir until melted. Garnish with additional cheese if desired.