Tizza Soup Recipes

PEPPERONI PIZZA SOUP

Steps:

• Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
• Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
• Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
• Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.

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.

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.

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.

TIZZA SOUP

Steps:

• Put all vegetables in a large pot. Add the stock cube, olive oil, salt & pepper. Cover, just with water. Bring to a boil and simmer until all the vegetables are tender. Put the mixture through a food mill or blend with an immersion blender. Reheat to serve.

PIZZA SOUP

Steps:

• Brown ground beef, drain.
• Stir well.
• Bring to boil stirring occasionally.
• Reduce to simmer, uncovered.
• Cook 15-20 minutes.
• Right before serving add pepperoni and other toppings,all 2 cups shredded cheddar cheese and stir until melted (you can also add cooked macaroni).

CREAMY PIZZA SOUP

Steps:

• Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking up sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through., Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle with soup; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.