This pizza soup with pepperoni tastes like eating pizza in a bowl. It’s an easy, comforting fall soup that both kids and adults will enjoy.
Pizza soup is the ultimate comfort food. Kids tend to love anything called “pizza,” and this soup delivers all the familiar flavors—tomato, cheese, pepperoni and Italian seasoning—in a warm, spoonable form. Serve with breadsticks, rolls or slices of French bread to soak up the rich broth.
This one-pot soup is simple to adjust to your tastes. Add mushrooms if you like, increase the ground beef for a meatier bowl, or swap in sausage for a different flavor. The recipe is flexible—use what you have and season to taste.
Pizza Soup
I first shared this pepperoni soup recipe in 2014. The original photos were low quality, so I updated the images and refreshed the text to be clearer and more helpful. The method remains the same: straightforward steps that yield a flavorful, cheesy soup everyone will request again.
How to make it
Pizza soup is easier than you might think. Season carefully—remember that ingredients like beef base, parmesan and pepperoni add salt, so taste before adding too much extra. Follow these steps for a delicious result:
- Heat the vegetable oil over medium-high heat. When hot, add the ground beef and cook until browned. Drain excess fat and set the beef aside.
- Sauté the diced red bell peppers for about 5 minutes. Add the onions and cook until translucent.
- Stir in the tomato paste and fire-roasted diced tomatoes. Cook, stirring occasionally, for about 5 minutes.
- Add the minced garlic and cook until fragrant, about 30–60 seconds.
- Add the browned ground beef back to the pot along with the pepperoni, unsalted butter, beef base (or beef bouillon), water, Italian seasoning, parsley flakes, oregano, crushed red pepper, sugar, onion powder and garlic powder. Stir to combine. Bring to a gentle boil, then reduce heat and simmer, covered, for about 15 minutes to blend the flavors.
- Remove the lid and stir in the heavy whipping cream and grated Parmesan cheese. Heat gently until warmed through. Serve topped with shredded mozzarella or offer it on the side so everyone can add their preferred amount.
Pizza Soup
April Boller Wright
10
20
40
Dinner
American
4 people
493 kcal
Ingredients
- 1 tbsp vegetable oil
- 1/2 lb ground beef
- 1 medium onion, diced
- 1 red onion, finely diced
- 4 tsp minced garlic
- 2 red bell peppers, diced
- 3 tbsp tomato paste
- 14.5 oz fire-roasted diced tomatoes
- 5 oz pepperoni (I used turkey pepperoni)
- 4 1/2 cups water
- 2 1/2 tsp garlic powder and onion powder (each)
- 2 tsp parsley flakes
- 1 1/2 tsp dried oregano
- 1 1/4 tsp crushed red pepper
- 1 tsp sugar
- 3 tsp grated Parmesan cheese
- 2 tbsp unsalted butter
- 1/4 cup heavy whipping cream
- salt and pepper, to taste
- shredded mozzarella cheese, for serving
Instructions
- Heat the oil over medium-high. Add the ground beef and cook until browned. Drain the fat and set the beef aside.
- Sauté the diced red bell peppers about 5 minutes, then add the onions and cook until translucent.
- Stir in the tomato paste and fire-roasted diced tomatoes. Cook, stirring occasionally, about 5 minutes. Add the minced garlic and cook until fragrant.
- Return the ground beef to the pot. Add the pepperoni, butter, beef base, water, Italian seasoning, parsley, oregano, crushed red pepper, sugar, onion powder and garlic powder. Stir, bring to a boil, then reduce heat and simmer, covered, for about 15 minutes.
- Uncover and stir in the heavy whipping cream and Parmesan cheese. Adjust seasoning as needed. Serve topped with shredded mozzarella or pass it at the table for guests to add.
Notes
Nutrition
Carbohydrates: 20 g
Protein: 21 g
Fat: 36 g
pepperoni soup, pizza soup
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