Pizza Soup for a Crowd
Pizza Soup for a Crowd is a medium American recipe that serves 20. 250 calories per serving. Recipe by This Beautiful Farm Life on YouTube.
Prep: 30 min | Cook: 1 hr 5 min | Total: 1 hr 50 min
Cost: $110.73 total, $5.54 per serving
Ingredients
- 8 quarts Chicken Bone Broth (homemade or store‑bought, low‑sodium)
- 2 pounds Farm‑Raised Sausage (cut into ½‑inch pieces)
- 1 pound Farm‑Raised Ham (diced)
- 1 cup Pepperoni (sliced)
- 4 cups Bulgur Wheat (soaked whole‑grain wheat berries) (soaked overnight, drained)
- 2 large Onion (diced)
- 6 cloves Garlic (minced)
- 2 medium Bell Pepper (diced, any color)
- 2 28‑oz cans Canned Crushed Tomatoes (no added salt)
- 1 cup Black Olives (sliced)
- 2 tablespoons Italian Seasoning (freshly brushed if possible)
- 2 tablespoons Olive Oil (for sautéing)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare the Aromatics
Dice the onions and bell peppers, mince the garlic, and set aside.
Time: PT10M
Sauté Vegetables
Heat olive oil in the large stockpot over medium heat. Add the onions and bell peppers, sauté until softened, about 4 minutes. Add the minced garlic and cook 1 minute more until fragrant.
Time: PT5M
Temperature: Medium
Brown the Meats
Add the diced sausage, ham, and sliced pepperoni to the pot. Cook, stirring occasionally, until the sausage is browned and the ham is lightly crisp, about 8 minutes.
Time: PT8M
Temperature: Medium‑High
Add Tomatoes and Olives
Stir in the canned crushed tomatoes and sliced black olives. Let the mixture simmer for 5 minutes to meld flavors.
Time: PT5M
Temperature: Medium
Incorporate the Broth
Pour in the 8 quarts of chicken bone broth, bring the soup to a gentle boil, then reduce to a low simmer.
Time: PT5M
Temperature: Medium
Add Bulgur Wheat
Stir in the pre‑soaked bulgur wheat. Simmer uncovered for 20 minutes, or until the bulgur is tender but still has a slight bite.
Time: PT20M
Temperature: Low
Season the Soup
Add Italian seasoning, then season with salt and black pepper to taste. Stir and let the soup cook another 2 minutes.
Time: PT2M
Temperature: Low
Final Rest
Turn off the heat, cover the pot, and let the soup rest for 5 minutes. This allows flavors to integrate fully.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 4g
Dietary info: Gluten‑containing, Contains meat, Dairy‑free
Allergens: Wheat (bulgur)
Ingredient Substitutions
- Instead of Chicken Bone Broth: store‑bought chicken broth
- Instead of Farm‑Raised Sausage: Italian sausage, chicken sausage
- Instead of Farm‑Raised Ham: deli ham, smoked ham
- Instead of Pepperoni: salami, chorizo
- Instead of Bulgur Wheat (soaked whole‑grain wheat berries): farro, small pasta shells
- Instead of Onion: shallots, leeks
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Bell Pepper: poblano pepper, canned roasted red peppers
- Instead of Canned Crushed Tomatoes: fresh tomatoes (4 cups, peeled and crushed)
- Instead of Black Olives: green olives, capers
- Instead of Italian Seasoning: dried oregano and basil (1 tbsp each)
- Instead of Olive Oil: vegetable oil
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Stockpot (8‑quart)
- Wooden Spoon
- Chef’s Knife
- Cutting Board
- Garlic Press (optional)
- Measuring Cups and Spoons
- Ladle
Critical Steps — Do Not Skip
- Browning the sausage and ham for flavor development
- Simmering the broth before adding bulgur to ensure even cooking
- Cooking bulgur to the right texture – tender but not mushy
Chef Tips from the Video
- Use farm‑raised sausage for the best flavor
- Brush fresh Italian seasoning between your fingers before adding to release aromatics
- Serve with crusty farmhouse bread for a complete meal
Troubleshooting
Bulgur is too mushy
Reduce the simmer time by 5‑10 minutes or add an extra ½ cup of broth to thin the soup.
Soup is too salty
Stir in 1‑2 cups of unsalted broth or water and taste; adjust seasoning gradually.
Meat pieces are still pink
Continue simmering for another 5‑10 minutes until the internal temperature reaches 165°F.
Storage
Refrigerator: Store in airtight containers for up to 3 days
Freezer: Freeze in portion‑size containers for up to 2 months
Room temperature: Do not store at room temperature; cool to safe temperature within 2 hours
Make-Ahead Tips
- Broth can be made a day ahead in the Instant Pot
- Bulgur can be soaked the night before
- Soup reheats well; add a splash of broth when reheating
Frequently Asked Questions
What is the cultural significance and history of pizza soup in American farmhouse cuisine?
Pizza soup is a modern, comfort‑food twist that grew out of American farm families who wanted to combine the beloved flavors of pizza with a hearty, one‑pot meal. It reflects the resourceful tradition of using pantry staples—broth, cured meats, and grains—to feed large gatherings on the farm.
What are the traditional regional variations of pizza soup in the United States?
While the core concept stays the same, some regions add local ingredients: Mid‑Atlantic cooks might include provolone cheese, the Southwest adds corn and jalapeños, and New England versions often feature New England‑style clam broth for a surf‑and‑turf twist.
How is pizza soup traditionally served in farmhouse gatherings?
It is typically ladled into large rustic bowls and served hot alongside fresh farmhouse bread or garlic toast. Guests often garnish with extra Italian seasoning or a drizzle of olive oil for added flavor.
What occasions or celebrations is pizza soup traditionally associated with in American farm culture?
Pizza soup is popular at harvest festivals, barn‑raisings, and large family reunions because it can be made in a single pot, feeds many, and showcases farm‑raised meats and fresh garden produce.
What makes pizza soup special or unique in American farmhouse cuisine?
It blends the familiar, beloved taste profile of pizza—tomato, cheese‑like seasoning, cured meats—with the nutrition and comfort of a soup, using whole‑grain bulgur instead of refined pasta for added fiber and mineral density.
What are the most common mistakes to avoid when making pizza soup for a crowd?
Common errors include over‑cooking the bulgur so it turns mushy, under‑seasoning the broth, and not browning the sausage enough, which reduces the depth of flavor. Also, adding too much salt early can make the final soup overly salty.
Why does this pizza soup recipe use bulgur wheat instead of traditional pasta?
Bulgur provides a chewy, nutty texture while adding extra fiber and nutrients. It also absorbs broth without becoming gummy, making the soup heartier and more nutrient‑dense for a crowd.
Can I make pizza soup ahead of time and how should I store it?
Yes. Prepare the soup up to the bulgur stage, let it cool, then refrigerate in airtight containers for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens. It also freezes well for up to 2 months.
What texture and appearance should I look for when the pizza soup is done cooking?
The broth should be a rich, reddish‑orange color, the bulgur should be tender but still hold its shape, and the meat pieces should be fully cooked and slightly browned. The soup should have a slightly thickened consistency but still be ladle‑able.
What does the YouTube channel This Beautiful Farm Life specialize in?
The YouTube channel This Beautiful Farm Life focuses on farm‑to‑table cooking, showcasing recipes that use fresh, home‑grown ingredients, farm‑raised meats, and simple, wholesome techniques for feeding families and large gatherings.
How does the YouTube channel This Beautiful Farm Life's approach to American farmhouse cooking differ from other cooking channels?
This Beautiful Farm Life emphasizes seasonal, garden‑fresh produce and self‑raised livestock, often preparing meals in large batches for community events. The channel blends practical farm life storytelling with step‑by‑step cooking tutorials, unlike many channels that focus on quick, individual servings.
Last updated: August 21, 2026
