Camp Cooking - Pizza Soup Recipe

Ingredients

• 1 can (10.5 oz) Condensed Tomato Soup (store brand, unsalted)
• 1/2 cup Water (adjust for desired thickness)
• 1 cup Pepperoni (sliced, about 100 g)
• 1 medium Onion (diced)
• 1 large Green Bell Pepper (diced)
• 1 cup Mushrooms (sliced button mushrooms)
• 1 tsp Roasted Garlic Powder
• 2 tsp Italian Herb Seasoning (blend of basil, oregano, rosemary, sage, thyme)
• 8 oz Fresh Mozzarella Cheese (torn into chunks)
• 1/4 cup Fresh Parmesan Cheese (finely grated)
• 4 sticks Sourdough Pretzel Sticks (for crust, broken into bite‑size pieces)
• 1 tsp Lemon Juice (optional, to cut sweetness if needed)

Instructions

1. Prep Ingredients

   Dice the onion and green bell pepper, slice the mushrooms, slice the pepperoni, and tear the mozzarella into bite‑size chunks. Grate the Parmesan and set all ingredients within easy reach.

   Time: PT5M

2. Render Pepperoni Fat

   Place the pot over medium heat and add the sliced pepperoni. Cook, stirring occasionally, until the pepperoni releases its grease and begins to crisp.

   Time: PT3M

   Temperature: medium heat

3. Sauté Vegetables

   Add the diced onion, green pepper, and sliced mushrooms to the pot. Sauté for about 5 minutes, stirring frequently, until the vegetables are softened.

   Time: PT5M

   Temperature: medium heat

4. Add Seasonings

   Sprinkle the roasted garlic powder and Italian herb seasoning over the vegetables. Stir to combine and release the aromas.

   Time: PT1M

5. Incorporate Tomato Soup

   Pour the condensed tomato soup into the pot followed by 1/2 cup water (or half the water called for on the can). Stir well to blend everything together.

   Time: PT2M

   Temperature: medium heat

6. Simmer

   Bring the mixture to a gentle simmer and let it cook for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: simmer

7. Add Mozzarella

   Remove the pot from heat and stir in the torn mozzarella chunks until they begin to melt and become stringy.

   Time: PT2M

8. Finish with Parmesan and Rest

   Stir in the grated Parmesan, replace the lid, and let the soup sit for 5 minutes. This allows the cheese to fully melt and the soup to cool slightly for easier eating.

   Time: PT5M

9. Serve with Pretzel Crust

   Place 1‑2 pretzel sticks into each serving bowl, ladle the hot soup over them, and enjoy immediately while the cheese is still stringy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g