Calling all pizza lovers! If you like to top your pizza with every meat in town, then here’s a soup for you. We took all the ingredients of a Supreme Pizza and placed it in a soup!
The result? A thin broth, yet a ton of flavor from all the different toppings. It’s hearty, flavorful, and a family pleaser.
So do you want a bite too?! Don’t worry, whether you’re near or far, you can try a bite using the Supreme Pizza Soup recipe below, which is inspired by the Winter 2015 edition of Celebrate the Seasons magazine.
Supreme Pizza Soup
- 8 oz. gluten free bulk Italian sausage
- 6 oz. stick pepperoni, casing removed, diced
- 2 cups button mushrooms, halved
- 1 cup red onion, diced
- 1 cup bell peppers, diced (red, yellow, or orange)
- 1 tbsp. fresh garlic, minced
- ½ tsp. dried basil
- ¼ tsp. dried thyme
- ¼ tsp. dried oregano
- ½ tsp. red pepper flakes
- 3 cans diced tomatoes in juice (14.5 oz. each)
- 2 cups low-sodium chicken broth
- ¼ cup canned whole black olives, halved
- Salt and pepper to taste
- Optional – mozzarella cheese, shredded
- Brown sausage and pepperoni in a non-stick stockpot over medium-high heat for approximately 5 minutes.
- Use a slotted spoon to transfer sausage and pepperoni to a paper towel lined plate, and set the meat aside.
- Pour off all but 1 tbsp. of the drippings and return pot to the stove.
- Sauté mushrooms in the pot over medium-high heat, or until they release their juices. This should take approximately 3 minutes.
- Add onions, bell peppers, garlic, basil, thyme, oregano, and pepper flakes to the pot and cook for approximately 5 minutes. . The vegetables should be soft.
- Stir in tomatoes, broth, olives, sausage and pepperoni. Simmer soup until ingredients are heated through, about 10 minutes.
- Season to taste with salt and pepper, and enjoy!
- Optional: Serve soup topped with mozzarella, if desired.
Tips and Tricks
- If a member of your party doesn’t like bell peppers, than use orange and yellow ones, instead of red. This makes them easy to pick out!
Inspired by Celebrate the Seasons Magazine – Winter 2015
Now, my mom originally found this soup in one of her magazines, and cooked it for me on a trip home. (A nice reminder that you can find allergy friendly recipes in all sorts of places!) While not an everyday soup, this one has become one of my favorites. I even re-heated the leftovers during the Super Bowl to eat alongside my festive cookies!
Lastly, I am most certainly bringing this delicious soup over to Angie’s Fiesta Friday party this week.