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Pizza Soup

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Love pizza? This pizza soup is hearty, delicious and full of your favorite pizza flavors! It is a great variation of your favorite meal! 

 

Friday nights at my house are always pizza night. I make my dough, throw on some toppings and we love it!

But those tasty pizza flavors don’t have to be reserved for just pizza night! So today I present you with a tasty, hearty soup, that walks the line between soup, pasta dish, and pizza quite beautifully.

This is perfect to throw together on a weeknight it’s easy and delicious.

The recipe as it is written makes a big pot of soup. If you’re only feeding a small family, or your kids are small and not human vacuum cleaners like my teenager, you may want to halve it.

This could easily be made into a vegetarian version by omitting the pepperoni & using vegetable stock! My homemade vegetable bullion works beautifully! 

 

 
If your family is anything like mine you can get in a bit of a meal rut. 
 
Sometimes week after week I write down the same thing in my meal plan. I have go-to’s that I know everyone loves and they are quick easy and I can make them pretty much with my eyes closed. 
 
One of the things I like to do to break the rut is to take something that we all love and make a variation of it. Things like taco mac & cheese, or chicken Caesar pasta salad
 
That way I know I’m starting with flavors my family loves, but it is just different enough that we’re not bored! 
 
That is how this pizza soup was born.  I had a bag of frozen pasta in the fridge, and leftover toppings from a pizza night and thought that combining them would be a pretty good idea. 
 
Turns out it was a great idea! 
 
Everyone in my family loves this (even my oldest who is not a fan of soup) it is so quick and easy to throw together and have a delicious dinner on the table with a quickness. If you serve it up with a side salad and some bread you’ll feel like you’ve been out to your favorite Italian restaurant! 
 

Here’s what you’ll need for this Pizza Soup 

 
30 oz.- Diced Stewed Tomatoes undrained
32 oz. – Chicken or Beef Stock
1/2- Cup Pepperoni Slices quartered
1- Med Onion Diced
1- Med Green Pepper Diced
2- Tbsp Olive Oil
1/2 tsp Red Pepper Flakes (These pack a punch so use less if you have little ones)
1- Tbsp Dried Oregano
1- Pkg. Frozen Ravioli or tortellini (I used cheese filled, the filling is up to you)
Salt & Pepper to taste
Shredded Mozzarella & sliced black olives for garnish
 
In a nice big stew pot heat your olive oil and throw in the onions and green peppers. Saute them until the onions are clear and the green peppers are slightly soft.
 
Now dump in your canned tomatoes juice and all, your stock, pepperoni slices, red pepper flakes and oregano. Bring it to a boil and then reduce to a simmer. Let simmer for 15-20 minutes.
 
Now is a good time to taste it & add any salt or pepper you’d like.
 
Bring it back up to a boil and add your pasta. Boil for about 4-5 minutes (It can be a low boil) until the pasta is cooked.
 
Now serve it up topped with mozzarella and sliced olives. YUM!!
 
 
 
 
 

 

 
Pizza Soup

Pizza Soup

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This hearty soup is easy to make and full of pizza flavor!

Ingredients

  • 30 oz.- Diced Stewed Tomatoes undrained
  • 32 oz. - Chicken or Beef Stock
  • 1/2- Cup Pepperoni Slices quartered
  • 1- Med Onion Diced
  • 1- Med Green Pepper Diced
  • 2- Tbsp Olive Oil
  • 1/2 tsp Red Pepper Flakes (These pack a punch so use less if you have little ones)
  • 1- Tbsp Dried Oregano
  • 1- Pkg. Frozen Ravioli or tortellini (I used cheese filled, the filling is up to you)
  • Salt & Pepper to taste
  • Shredded Mozzarella & sliced black olives for garnish

Instructions

  1. In a large soup pot heat olive oil over medium heat, add in onions and peppers saute until onions are clear and slightly soft.
  2. Add in all other ingredients except ravioli, olives and shredded cheese.
  3. Bring to a boil, reduce heat and simmer for about 15 minutes.
  4. Bring back to a boil, add in ravioli and boil for 4-5 minutes.
  5. Garnish with olives and mozzarella cheese and serve!

Notes

This can be made vegetarian by omitting the pepperoni and using vegetable stock

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 869Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 254mgSodium: 1349mgCarbohydrates: 32gFiber: 4gSugar: 11gProtein: 70g
© Krista
Cuisine: American / Category: Soups & Salads

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Comments

  3. Chrystal Mahan says

    This looks so simple and amazing. I love pizza but don’t always want to mess with making dough. Stopping by from the Tasty Tuesday party and yumeating.com my non blogger site.

  5. EmmaT says

    The title of this brought me over to check out what it actually was. Something a bit different, but looks delicious. Reckon my son would love this.

  6. Misty Marroquin says

    Those look so good! Thanks for sharing your post on our Bloggers Brags Pinterest Party. I can’t wait to see more posts from you. I pinned this so I can try them later.

  8. Tammy @ creativekkids says

    My husband is not a soup lover, but this would be one even he would like! Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!

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