Best Pepperoni Cheese Soup Recipes

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PEPPERONI PIZZA SOUP



Pepperoni Pizza Soup image

Provided by Food Network Kitchen

Time 45m

Yield Makes: 8 servings

Number Of Ingredients 13

3 3/4 ounces thinly sliced pepperoni
16 medium white button mushrooms, sliced
3 cloves garlic, finely chopped
1 small red onion, sliced 1/8-inch thick
1 teaspoon dried oregano
Kosher salt
6 cups low-sodium chicken broth or stock
One 32-ounce jar marinara sauce
1/4 cup grated Parmesan, plus more for serving
4 slices sourdough whole wheat bread, halved
1 tablespoon olive oil
1 1/2 cups shredded mozzarella
1/4 cup torn fresh basil leaves, for serving, optional

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.

EASY PEPPERONI PIZZA SOUP



Easy Pepperoni Pizza Soup image

Eat pizza to your heart's content with this low-carb, keto-friendly, veggie-packed pizza soup recipe. Make on the stovetop or in the slow cooker in 5 easy steps.

Provided by Sharon Chen

Categories     Soup

Time 45m

Number Of Ingredients 13

1 pound Italian sausage, casing removed
1 small onion, diced
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 pound white mushroom, sliced
1 green bell pepper, diced
2 teaspoons dried oregano
2 teaspoons Italian seasoning
1 (16-ounce) can diced tomatoes or crushed tomatoes
4 cups beef bone broth or beef broth
8 ounces pepperoni, thinly sliced
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, freshly grated
Avocado slices and/or fried egg for serving (optional)

Steps:

  • Heat a large soup pot or Dutch oven over medium heat and brown sausage, breaking it up into small pieces with a spatula. If your sausage generates too much grease to your liking, drain it a little bit.
  • Add onion and garlic. Sauté until fragrant, about 2-3 minutes.
  • Add mushrooms and bell peppers, followed by dried oregano and Italian seasonings. Combine well.
  • Add crushed tomatoes and beef bone broth into the saucepan, followed by pepperoni slices. Stir to combine. Turn the heat up to high and bring to a boil, then simmer for 15-20 minutes.
  • Ladle into serving bowls and top with mozzarella and parmesan cheeses. Optionally, serve with avocado slices and fried eggs. Enjoy!
  • Brown sausage over medium-high heat in a nonstick skillet.
  • Drain the grease from the sausage and place the meat in a slow cooker.
  • Add all the other ingredients (except the cheese and toppings) to the slow cooker.
  • Cover and cook on low for 6-8 hours.
  • Dish and serve with cheese, avocado slices, or even fried eggs if desired.

Nutrition Facts : ServingSize 1, Calories 435 calories, Sugar 5.1g, Sodium 1117.8mg, Fat 32.3g, SaturatedFat 12.9g, TransFat 0.5g, Carbohydrate 11.7g, Fiber 1.9g, Protein 25.2g, Cholesterol 70.1mg

PEPPERONI AND SAUSAGE PIZZA SOUP



Pepperoni and Sausage Pizza Soup image

Anyone who likes pizza will love this soup. My sons, Nathan and Tyson, help themselves to big bowl when they get home from college in the evening.-Donna Britsch, Tega Cay, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon canola oil
2 cups water
1 can (15 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked Italian sausage
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
Shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.

Nutrition Facts :

PEPPERONI PIZZA SOUP



Pepperoni Pizza Soup image

Provided by George Duran

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 1/2 cups prepared tomato-basil-garlic soup
1 1/2 cups water
2 cloves garlic, minced
1 1/2 cups elbow macaroni (or other short pasta such as ditalini or alphabets)
2 green onions, sliced
2 teaspoons dried oregano, plus more for broiling
1/3 cup diced pepperoni
1 cup grated mozzarella
1 cup grated Cheddar

Steps:

  • Preheat the broiler.
  • Put the tomato soup, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, and pepperoni and stir well. When the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. Top each with 1/4 cup mozzarella and 1/4 cup Cheddar. Sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes.
  • Alternately, you can serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil per the directions above.

CONTEST-WINNING PIZZA SOUP



Contest-Winning Pizza Soup image

This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. -Jackie Brossard Kitchener, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

2 cans (14-1/2 ounces each) diced tomatoes
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2-1/2 cups water
1 package (3-1/2 ounces) sliced pepperoni, quartered
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
10 slices French bread, toasted
1-1/2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 884mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

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