Easy Pizza Soup

Take one bite of this pizza soup, and it tastes like your favorite pie in bowl form! Serve with crusty bread for an outrageously delicious meal.

Pizza soup

With our affinity for artisan pizza recipes, I’m surprised it’s taken us this long to think this idea. Pizza soup! Because who wouldn’t want all the flavors of a supreme pizza wrapped up in a cozy bowl? The broth is flavored with pizza sauce, tomatoes, and a little Parmesan to make it creamy. The toppings are swimming along inside: bell peppers, garlic and mushrooms, making for a savory pop that surprises you in every bite. Serve with garlic toast, grilled cheese or simply crusty bread and it’s a meal you’ll want to make over and over…and over. (We already have.)

Ingredients in pizza soup

This pizza soup was only a matter of time. Alex and I have been enamored with making artisan-style pizza since our honeymoon to Italy years ago. We’ve spent a decade researching pizza dough recipes and learning from professionals, and you’ll see that culmination in our next level Margherita Pizza. So what better challenge than to take all that know how and distill it down into a…soup?

This pizza soup is for when you want the experience of pizza, but none of the hassle. The broth tastes so spot on that after a spoonful you’ll exclaim, “That tastes just like pizza!” (Promise. We did.) Here are the ingredients you’ll need to make this healthy whole food recipe:

  • Pizza sauce
  • Canned crushed tomatoes (fire roasted if possible)
  • Vegetable broth
  • Olive oil
  • Parmesan cheese
  • Red onion, garlic, bell pepper, mushroom
  • Dried oregano and fennel seeds
Pizza soup

Find your favorite pizza sauce or make homemade

Part of the pizza flavor in this recipe comes from…pizza sauce! There are lots of great all natural pizza sauces out there these days. Here are a few things to keep in mind:

  • Grab a high quality jar of pizza sauce, organic if possible. Check the ingredients on the back to make sure there’s not too much added sugar or preservatives.
  • Or, make homemade! You can also make your own pizza sauce. Our Easy Pizza Sauce takes just 5 minutes in a blender. It’s sensational.

Fire roasted tomatoes add complexity

Here’s another tip for the best flavor in this pizza soup. Use fire roasted canned tomatoes! Fire roasted tomatoes are canned tomatoes that have been roasted over an open flame. It lightly chars the outsides and makes the flavor sweet right out of the can unlike most canned tomatoes.

Fire roasted tomatoes are sold by several different brands, and have become popular in grocery stores here in the US. If you can’t find them, you can substitute any high quality tomatoes you can find.

Pizza soup recipe

Fennel seeds add meaty flavor

Lastly: don’t be tempted to leave out the fennel seeds! Fennel is a vegetable that’s used in recipes raw or as dried seeds. You should be able to find them in the spice aisle in your grocery. Why is fennel seed so important? Well, it’s a spice that’s used in sausage, so it makes your brain think of meat. It adds as meaty, savory flavor to this soup that cannot be replicated!

Pizza soup variation: add mix-in ingredients!

Want to add more “toppings” to this pizza soup? It’s easy to add more vegetables to make this soup even more filling or to add protein. Here are some more ideas:

  • White beans (to add plant-based protein)
  • Spinach
  • Chopped pepperoni
  • Sliced black olives

What else would you add to this pizza soup?

Easy garlic bread
Go for garlic bread, grilled cheese or cheese toast

What to serve with pizza soup

Once you’ve cooked up a pot of pizza soup, the best part is figuring out what to serve with it! There are so many great ways to accessorize it to make it a full meal. It’s great for any season, but especially warming in fall or winter. Here are some ideas:

This pizza soup recipe is…

Vegetarian and gluten-free.

Print
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Pizza soup

Easy Pizza Soup


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.75 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

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.


Ingredients

Scale
  • 1 red onion
  • 4 cloves garlic
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 medium portobello mushroom caps
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 tablespoon dried oregano
  • 1 teaspoon fennel seeds
  • 15 ounce jar pizza sauce (or Easy Pizza Sauce)
  • 28-ounce can fire-roasted crushed tomatoes
  • 1 quart (4 cups) vegetable broth
  • 1/2 cup Parmesan cheese, plus more for the garnish
  • Fresh basil, for the garnish (optional)
  • 1/2 recipe Homemade Croutons, crusty bread, garlic bread or garlic toast, for serving (optional)

Instructions

  1. Dice the onion. Mince the garlic. Dice the bell peppers. Destem and chop the mushroom caps into bite-sized pieces.
  2. 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.
  3. 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. 
  4. 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). 
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Pizza soup

More soup recipes…and pizza recipes!

When pizza and soup collide…it’s such a treat! Here are a few more of our favorite soup recipes and pizza pies:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

3 Comments

  • Reply
    Lindsay L
    December 1, 2020 at 5:51 pm

    This looks amazing! Your suggestions on making it vegan?

    • Reply
      Sonja Overhiser
      December 2, 2020 at 8:49 pm

      You can easily make it vegan! Just remove the Parmesan from the broth — it will still taste delicious! Garnish with the croutons for a nice crunch.

  • Reply
    Margaret
    December 10, 2020 at 12:43 pm

    This is really good. I am carb conscious so didn’t include any bread. I subbed some chickpeas instead and that made it more hearty. This will go into my soup rotation for sure! Thank you!

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