Best Supreme Pizza Soup Recipes

Supreme Pizza Soup image

Provided by Dawn Whitted @dawn01

Number Of Ingredients 18

1 tablespoon(s) olive oil
1 pound(s) italian sausage, ground, no casings
1 package(s) pepperoni sliced in half or qtrs (i use turkey)
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 can(s) mushrooms, diced, small can
1 can(s) black olives, sliced, small
1 can(s) chicken stock, no salt
1 can(s) water
1 can(s) crushed tomatoes
1 jar(s) pizza sauce
1 package(s) oregano, dried
1 package(s) italian blend or mozzarella cheese, shredded
1 package(s) parmesan cheese, shredded
- french bread sliced
2 tablespoon(s) butter
- olive oil

Steps:

In large soup/stock pot brown italian sausage, add olive oil, onion, and bell peppers saute until softened (couple of minutes). Then add mushrooms and olives.
Pour in the canned chicken broth, 1 can of water (use the broth can for measurement), crushed tomatoes, pizza sauce, oregano, and pepperoni. Simmer for 30 minutes. Stir in 1/4 c. parmesan cheese.
Garnish with shredded cheese (italian blend) and serve with toasted garlic bread.
The way I serve it at home: Slice french bread loaf, melt 2T butter in microwave and add 1T olive oil, 1tsp garlic powder 1tsp italian seasoning blend to oil and butter. brush onto bread and bake in oven for 5 minutes or so until it become slightly crisp. Top soup crocks or mugs with bread & cheese and broil for a minute or two to brown and melt cheese (like french onion soup)

Supreme Pizza Soup image

Provided by @MakeItYours

Number Of Ingredients 15

1 pound bulk Italian sausage, cooked*
2 3 1/2 ounce packages sliced pepperoni, chopped and cooked**
2 tablespoons olive oil
2 8 ounce packages fresh button mushrooms, coarsely chopped and cooked***
1 cup chopped red onion (1 large), cooked***
3/4 cup chopped red sweet pepper (1 medium), cooked***
3/4 cup chopped green sweet pepper (1 medium), cooked***
2 tablespoons bottled minced garlic or minced roasted garlic
1 teaspoon crushed red pepper
6 14 1/2 ounce cans diced tomatoes, undrained
2 14 1/2 ounce cans reduced-sodium chicken broth
1/2 cup pitted black olives, halved
1 tablespoon dried Italian seasoning, crushed
Grated Parmesan cheese
1 package purchased croutons

Steps:

In a large skillet cook sausage over medium heat about 10 minutes or until brown, using a wooden spoon to break up meat as it cooks. Using a slotted spoon, remove sausage from skillet and drain on a paper towel-lined plate. Set aside.
In the same skillet, add pepperoni; cook over medium heat about 5 minutes or until pepperoni starts to crisp, stirring occasionally. Remove from skillet and drain on a paper towel-lined plate.
Meanwhile, in an 8- to 10-quart Dutch oven heat 1 tablespoon olive oil over medium-low heat. Add mushrooms, red onion, red sweet pepper, and green sweet pepper; cook about 10 minutes or until crisp-tender, stirring occasionally. Push vegetables aside with a wooden spoon and add remaining 1 tablespoon olive oil to the bottom of the Dutch oven; add garlic and crushed red pepper flakes to the oil and cook 30 seconds or until garlic is aromatic, stirring frequently.
To the vegetable mixture add the canned tomatoes, broth, sausage, pepperoni, olives, Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally.
To serve, ladle soup into bowls. Sprinkle with cheese and top with croutons.

Supreme Pizza Soup image

Provided by virginia duncan @duncan2929

Number Of Ingredients 12

1 pound(s) bulk italian sausage
2 package(s) 3.5-ounce packages sliced pepperoni, chopped ( i left mine whole)
2 tablespoon(s) olive oil
2 package(s) 8-ounce packages fresh button mushrooms, choppped
1 cup(s) chopped red onion
1 1/2 cup(s) chopped red and or green sweet pepper (2 med)
2 tablespoon(s) bottled minced garlic
6 can(s) 14.5 ounce cans diced tomatoes, undrained
2 can(s) 14.5 ounce cans reduced-sodium chicken broth
1/2 cup(s) pitted black olives, halved
1 tablespoon(s) dried italian seasoning, crushed
1 teaspoon(s) crushed red pepper

Steps:

Brown sausage and set aside. In same pan add pepperoni; cook over medium heat about 5 minutes or until it starts to crisp. Remove from pan and set aside.
In same pan add 1 tablespoon oil and add mushrooms, onion, and sweet peppers; cook about 10 minutes or until crisp-tender, stirring occasionally.
Push vegetables aside and add the remaining 1 tablespoon oil and add garlic and crushed red pepper to the oil and cook about 30 seconds. Stir frequently.
Combine vegetable and garlic mixtures; add tomatoes, broth, sausage, pepperoni, olives and Italian seasoning.
Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
May top with cheese and croutons or it is great on its own. ( Now I cheated and browned all the meats and vegetables and then threw them all in a crockpot and forgot about it for awhile and it was wonderful)
This makes a large pot full of soup, so you may want to cut it in half or freeze part of it. Or do like I did and eat half and share the other half with someone.