Contest-Winning Pizza Soup Recipe

5 2 5
Contest-Winning Pizza Soup Recipe
Contest-Winning Pizza Soup Recipe photo by Taste of Home
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Contest-Winning Pizza Soup Recipe

Read Reviews
5 2 5
Publisher Photo
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
Recommended: Pizza-Flavored Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.

Ingredients

  • 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 (6 ounces) shredded mozzarella cheese

Directions

In a Dutch oven or soup kettle, 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. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Pizza Soup in Quick Cooking January/February 2003, p29

Nutritional Facts

1 cup: 303 calories, 9g fat (4g saturated fat), 18mg cholesterol, 884mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 13g protein.

  • 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 (6 ounces) shredded mozzarella cheese
  1. In a Dutch oven or soup kettle, 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.
  2. 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. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Pizza Soup in Quick Cooking January/February 2003, p29

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Reviews forContest-Winning Pizza Soup

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MY REVIEW
JGa2595176 User ID: 496732 243161
Reviewed Feb. 3, 2016

"Made this soup for my youth cooking class for ages 3-15 and it was a big success! easy to throw together and of course with the pizza theme, it was a big hit with the crowd. Great recipe that can be adapted to suit tastes. Fun to add the cheese at the end too. (We left off the bread). Thanks for the recipe!"

MY REVIEW
JFenrick User ID: 1441711 205326
Reviewed Oct. 5, 2011

"This was an instant hit!! The soup was very flavorful and quick and easy. It was great to warm up the next day too."

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