Pizza Soup! The pepperoni just makes it better

Ingredients

• 3 cups Cavatappi Pasta (dry, combine with elbow macaroni)
• 3 cups Elbow Macaroni (dry, combine with cavatappi)
• 4 cups Fresh Tomato Juice (preferably garden‑fresh, can use store‑bought)
• 4 cups Beef Broth (gelatinous homemade broth preferred)
• 1.5 lb Fresh Sausage (cut into bite‑size pieces; pork or Italian sausage works)
• 8 oz Pepperoni (sliced about 1/8 inch thick)
• 1 cup Chanterelle Mushrooms (cleaned and sliced; can be pricey)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 1 medium Bell Pepper (red, diced)
• 0.25 cup Fresh Basil (chopped; garden‑grown if possible)
• 2 tbsp Fennel Fronds (chopped; optional if not enough)
• 2 tbsp Olive Oil (for browning sausage)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the cavatappi and elbow macaroni and cook for about 5 minutes, until just al dente. Drain in a colander and set aside.

   Time: PT5M

   Temperature: boiling

2. Brown the Sausage

   Return the pot to medium‑high heat, add olive oil, then add the sausage pieces. Cook, stirring occasionally, until the sausage is about half browned, about 7 minutes.

   Time: PT7M

   Temperature: medium-high

3. Sauté Aromatics

   Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for 3 minutes until the vegetables soften and become fragrant.

   Time: PT3M

   Temperature: medium

4. Add Pepperoni

   Stir in the sliced pepperoni and cook for another 2 minutes, allowing its fat to render into the soup base.

   Time: PT2M

   Temperature: medium

5. Create the Soup Base

   Pour in the fresh tomato juice and beef broth. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: simmer

6. Add Herbs and Seasonings

   Stir in the chopped basil, fennel fronds, salt, and black pepper. Let simmer for 1 minute.

   Time: PT1M

   Temperature: simmer

7. Add Mushrooms

   Add the sliced chanterelle mushrooms and continue to simmer for 5 minutes until they are tender.

   Time: PT5M

   Temperature: simmer

8. Combine Pasta

   Add the cooked pasta to the soup, stirring to coat. Heat through for 2 minutes.

   Time: PT2M

   Temperature: medium

9. Serve

   Ladle the hot pizza soup into bowls and serve immediately. Optional: garnish with extra fresh basil.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

25g

Carbohydrates

55g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Cavatappi Pasta: Elbow Macaroni, Rotini
• Instead of Elbow Macaroni: Cavatappi, Shells
• Instead of Fresh Tomato Juice: Canned tomato puree, Crushed tomatoes diluted with water
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Fresh Sausage: Italian sausage, Chorizo
• Instead of Pepperoni: Salami, Spicy soppressata
• Instead of Chanterelle Mushrooms: Cremini mushrooms, Shiitake
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Bell Pepper: any color bell pepper
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Fennel Fronds: Dill, Tarragon
• Instead of Olive Oil: Vegetable oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef Knife
• Colander
• Wooden Spoon
• Measuring Cups
• Ladle

Critical Steps — Do Not Skip

• Cook the pasta al dente; overcooked noodles become mushy in the soup.
• Brown the sausage until it develops deep color for flavor.
• Add pepperoni after the sausage so its fat renders without burning.
• Use gelatinous beef broth for a rich mouthfeel.
• Add fresh herbs at the end to keep their bright flavor.

Chef Tips from the Video

• Use homemade beef broth that has set into a gel; it adds body and richness.
• A quick splash of red wine vinegar at the end brightens the tomato base.
• If you like extra cheese, stir in a handful of shredded mozzarella just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in freezer‑safe bags for up to 2 months; reheat gently with extra broth.

Room temperature: Do not store at room temperature; cool to refrigeration within 2 hours.

Make-Ahead Tips

• Cook the pasta a day ahead, rinse with cold water, and store in the fridge; add to soup at the end.
• Prepare the beef broth in advance; gelatinous broth freezes well.
• Slice pepperoni and sausage ahead of time and keep refrigerated.

Frequently Asked Questions