Best Jenns Pizza Soup Recipes

PIZZA SOUP

Steps:

• Heat a large stockpot over medium heat.
• Once hot, add in Italian sausage, bell pepper, onion, mushrooms, Italian seasoning, garlic powder, dried oregano, dried basil, salt, and pepper.
• Cook, breaking up the meat as you go, until the sausage is no longer pink.
• Stir in the chicken broth, scraping up any brown bits, then stir in the diced tomatoes, pizza sauce, pepperoni, and parmesan.
• Bring to a simmer, stirring occasionally to prevent the cheese from sticking to the bottom.
• Cover, reduce heat to low, and simmer for 15 minutes.
• Taste and re-season, if necessary.
• Ladle into bowls, then top each bowl of soup with a generous amount of shredded cheese and enjoy!

CONTEST-WINNING PIZZA SOUP

Steps:

• In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.

ITALIAN PIZZA SOUP

Steps:

• Heat olive oil in a large saucepan.
• Saute the onion and green pepper until softened.
• Stir in the garlic and cook for a minute.
• Add the oregano, basil, rice, tomatoes and broth, and bring to a boil.
• Turn down heat and place cover on saucepan.
• Simmer for 20 minutes or until rice is tender.
• Stir in the pepperoni, and sprinkle with the cheese.
• Continue cooking for another minute or two.
• Serve, and add an extra sprinkling of Parmesan cheese, if desired.

PEPPERONI PIZZA SOUP

Steps:

• Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
• Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
• Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
• Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.

JENN'S PIZZA SOUP

Steps:

• In a crock pot, combine tomatoes, broth, onion, pepper, mushrooms, sausage and oregano.
• Cover, and cook on low for 7-8 hours.
• When done, spoon into individual bowls.
• Top with cheese.