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quartered pepperoni pieces, small cooked sausage crumbles, sliced mushrooms and green-pepper pieces in red tomato soup with a little softened white mozzarella on top in a plain bowl, with no pizza crust or garnish
Melissa Hart

Pepperoni Pizza Soup

Pepperoni, sausage and mozzarella carry the pizza flavor, but this is still a spoonable tomato soup rather than a dip that needs bread to move it. Brown the sausage first and let the pepperoni render briefly beside it. Drain the excess fat before adding broth. Mushrooms and green pepper soften in the tomato base, while mozzarella belongs on the hot servings at the end so it melts into a few soft strands instead of gluing itself to the bottom of the pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz mild Italian pork sausage casings removed
  • 3 oz sliced pepperoni quartered
  • 1 small yellow onion diced
  • 1 green bell pepper diced
  • 8 oz cremini mushrooms sliced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 can 28 oz crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1/4 tsp black pepper
  • 4 oz low-moisture mozzarella grated

Method
 

  1. Brown sausage and onion in a 6-quart pot over medium-high heat for 7 minutes, breaking sausage into small crumbles and cooking it to 160°F. Add pepperoni for 1 minute and drain excess fat.
  2. Stir in green pepper and mushrooms and cook for 5 minutes until mushrooms soften. Add garlic and oregano for 30 seconds.
  3. Pour in tomatoes and broth, then add black pepper. Bring to a simmer, scraping the bottom.
  4. Simmer uncovered for 10 to 12 minutes until peppers are tender and the soup is hot throughout.
  5. Divide among 6 bowls and add the mozzarella evenly over the hot soup. Let it soften for 1 minute before eating.