Delicious Pizza Soup
Delicious Pizza Soup is a easy Italian-American recipe that serves 4. 380 calories per serving. Recipe by Eating on a Dime on YouTube.
Prep: 15 min | Cook: 31 min | Total: 56 min
Cost: $16.30 total, $4.08 per serving
Ingredients
- 1/2 medium Onion (peeled and quartered)
- 1 lb Italian Sausage (remove from casing if linked, use mild or spicy)
- 1 Red Bell Pepper (quartered)
- 12 slices Pepperoni (cut into quarters)
- 2 28‑oz cans Crushed Tomatoes (no added herbs)
- 1 6‑oz can Tomato Paste
- 32 fl oz Chicken or Beef Broth (low‑sodium preferred)
- 1 tsp Sugar
- 1 tsp Italian Seasoning
- 2 cloves Garlic (minced)
- 2 cups Mozzarella Cheese (shredded, preferably whole‑milk)
- 1/4 cup Parmesan Cheese (grated, optional)
- 1 pinch Garlic Salt (optional topping)
Instructions
Prep the vegetables
Quarter the half onion, cut the red bell pepper into quarters, and slice the pepperoni into quarters using the food chopper or a knife.
Time: PT5M
Brown the sausage and sauté onions
Heat the non‑stick pot over medium‑high. Add the Italian sausage, breaking it up with the meat chopper, and cook until fully browned. Add the quartered onion and continue to sauté until the onion softens.
Time: PT8M
Temperature: Medium-High
Add bell pepper and aromatics
Stir in the quartered red bell pepper, 1 tsp sugar, 1 tsp Italian seasoning, and the minced garlic. Cook for about 2 minutes until fragrant.
Time: PT2M
Temperature: Medium
Incorporate tomatoes, broth, and pepperoni
Add the two cans of crushed tomatoes, the can of tomato paste, 32 fl oz broth, and the quartered pepperoni. Mix well to combine.
Time: PT2M
Temperature: Medium
Simmer the soup
Bring the mixture to a rolling boil, then reduce heat to medium‑low and let it simmer uncovered for 15–20 minutes, stirring occasionally, until the bell pepper is tender and the soup thickens slightly.
Time: PT20M
Temperature: Medium
Melt the cheese
Stir in the shredded mozzarella (and optional Parmesan) until fully melted and the soup is glossy.
Time: PT3M
Temperature: Low
Serve
Ladle the soup into bowls, sprinkle a pinch of garlic salt if desired, and serve with crusty bread or enjoy as‑is for a low‑carb meal.
Time: PT1M
Nutrition Facts
- Calories
- 380
- Protein
- 22 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: High Protein, Low Carb (if no bread)
Allergens: Dairy, Pork, Gluten (if serving with bread)
Ingredient Substitutions
- Instead of Italian Sausage: Ground beef, Turkey sausage
- Instead of Red Bell Pepper: Green bell pepper, Yellow bell pepper
- Instead of Pepperoni: Salami, Chorizo
- Instead of Crushed Tomatoes: Diced tomatoes
- Instead of Chicken or Beef Broth: Vegetable broth
- Instead of Sugar: Honey (use less)
- Instead of Italian Seasoning: Dried oregano and basil mix
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Mozzarella Cheese: Provolone, Monterey Jack
Equipment Needed
- Food Chopper
- Large Stock Pot (non‑stick)
- Meat Chopper or Wooden Spoon (optional)
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Can Opener
- Ladle
- Grater or Cheese Shredder
- Serving Bowls
Critical Steps — Do Not Skip
- Brown the Italian sausage until fully cooked
- Simmer the soup uncovered for 15‑20 minutes to develop flavor and thicken
- Melt shredded mozzarella cheese into the soup just before serving
Chef Tips from the Video
- Use whole‑milk mozzarella for a richer melt
- Add a pinch of red‑pepper flakes for extra heat
- Finish with a drizzle of olive oil for added gloss
Troubleshooting
Soup is too thin
Continue simmering uncovered until it reaches desired thickness, or add a tablespoon of tomato paste.
Soup is too thick
Stir in additional broth or water a little at a time until the consistency is right.
Storage
Refrigerator: Store in an airtight container for 3‑4 days
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw before reheating
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- The soup can be prepared a day ahead; refrigerate and gently reheat on the stove
- Store shredded cheese separately and stir in during reheating for best melt
Frequently Asked Questions
What is the cultural significance and history of pizza soup in Italian‑American cuisine?
Pizza soup is a modern, comfort‑food adaptation that captures the beloved flavors of classic pizza—tomato, cheese, and cured meats—in a warm, bowlable form. It emerged as a quick, family‑friendly dish in the United States, especially popular in budget‑conscious households that wanted pizza taste without the cost of ordering out.
What are the traditional regional variations of pizza soup in Italian‑American cooking?
While the basic version uses Italian sausage and pepperoni, some regions add sliced mushrooms, olives, or even a splash of red‑wine for depth. In the Midwest, a thicker, stew‑like version with added pasta is common, whereas coastal versions may feature fresh basil and a drizzle of extra‑virgin olive oil.
How is pizza soup traditionally served in Italian‑American households?
It is typically ladled into shallow bowls, topped with shredded mozzarella (and sometimes Parmesan), and served with crusty Italian bread or garlic‑buttered baguette slices for dipping. Some families sprinkle garlic salt or red‑pepper flakes on top for an extra punch.
What occasions or celebrations is pizza soup traditionally associated with in Italian‑American culture?
Pizza soup is popular for casual family dinners, game‑day gatherings, and chilly winter evenings. Its quick preparation makes it a go‑to comfort dish for busy weeknights and budget‑friendly potlucks.
What makes pizza soup special or unique in Italian‑American cuisine?
It combines the hearty protein of sausage and pepperoni with the tangy tomato base of pizza sauce, all finished with melty mozzarella—delivering the full pizza experience in a soup that’s easy to eat with a spoon and adaptable to low‑carb diets.
What are the most common mistakes to avoid when making pizza soup?
Common errors include under‑browning the sausage (which reduces flavor), simmering with the lid on (resulting in a watery broth), and adding cheese too early, which can cause clumping. Follow the critical steps for browning, uncovered simmering, and late cheese addition.
Why does this pizza soup recipe use crushed tomatoes and tomato paste instead of pizza sauce?
Crushed tomatoes provide a chunky base while tomato paste intensifies the tomato flavor and helps thicken the soup. Using pizza sauce would add extra herbs and sugar, altering the intended balance of flavors.
Can I make pizza soup ahead of time and how should I store it?
Yes, the soup can be prepared up to two days in advance. Cool it quickly, refrigerate in an airtight container, and reheat gently on the stove, adding a splash of broth if it has thickened. Store shredded cheese separately and stir it in during reheating for optimal melt.
What texture and appearance should I look for when making pizza soup?
The broth should be a rich, ruby red, slightly thickened from the tomato paste, with tender pieces of sausage, pepperoni, and bell pepper that fit on a spoon. The melted mozzarella should create a glossy, creamy swirl throughout the soup.
How do I know when the pizza soup is done cooking?
The soup is done when the bell pepper is soft, the sausage is fully cooked (no pink), and the broth has reduced to a slightly thicker consistency. A quick taste should reveal balanced acidity and a savory, cheesy finish.
What does the YouTube channel Eating on a Dime specialize in?
The YouTube channel Eating on a Dime specializes in budget‑friendly, family‑focused recipes that help viewers eat well without breaking the bank, offering tips for smart grocery shopping, meal planning, and affordable cooking techniques.
How does the YouTube channel Eating on a Dime's approach to Italian‑American cooking differ from other cooking channels?
Eating on a Dime emphasizes cost‑effective ingredient swaps, uses everyday kitchen tools like inexpensive food choppers, and focuses on one‑pot or minimal‑cleanup meals, whereas many other channels prioritize gourmet techniques or specialty equipment.
Last updated: August 31, 2026
