Feastical

 

Your Favorite Pizza, Now in a Cozy Bowl: Sausage & Pepperoni Pizza Soup

Hey friends, Beau here! Let’s be real for a second. Is there anything in this world that hits the spot quite like a perfect, cheesy, loaded pizza? The savory sausage, the spicy kick of pepperoni, that rich tomato sauce… it’s a symphony of comfort in every single bite. But some days, you just don’t have the energy to fuss with dough or preheat the oven. Some days, the weather turns chilly, and what you’re truly craving is a big, steaming bowl of something that feels like a warm hug from the inside out.

Well, my foodie friends, today is the day we bring these two iconic comfort food worlds together. I’m so excited to share with you what might just become your new go-to recipe: my Double-Batch Sausage & Pepperoni Pizza Soup. This isn’t just a soup with some pizza flavors tossed in; this is the soul of a meat-lovers pizza, transformed into a spoonable, dippable, incredibly satisfying masterpiece. Every ladleful is packed with bold Italian sausage, crispy pepperoni, tender veggies, and a tomato broth that’s so good, you’ll want to drink it straight from the pot (no judgment here!).

And the best part? I’ve designed this as a double batch from the get-go. This means you’re not just making dinner; you’re making a plan. You’re prepping for a hectic Wednesday, stocking the freezer for a rainy day, or getting ready to feed the entire soccer team without breaking a sweat. It’s simple, soulful, and guaranteed to have everyone asking for seconds. So, grab your favorite soup pot and let’s get cooking!

The Night We Soup-ified Pizza

This recipe was born out of pure, unadulterated kitchen chaos, and I love it all the more for it. It was a typical Friday night a few years back. My friends had descended on my place, the kind of hungry that only a Friday after a long week can create. The plan was homemade pizza, a Collier family tradition. I had the dough rising, the toppings prepped… and then I opened my oven to a cold, dark, and very broken interior. A heating element had given up the ghost.

Panic? For a second. But then I looked at that glorious mound of Italian sausage, the piles of pepperoni, and my rich, homemade tomato sauce. The dream wasn’t dead; it just needed a new vehicle. I grabbed my biggest Dutch oven, fired up the stovetop, and started browning that sausage. I thought, “What if we just… drink the pizza?” An hour later, we were all huddled around the counter, dipping thick, garlicky bread into steaming bowls of this chunky, cheesy, miraculous soup. It was a bigger hit than the pizza ever would have been. It taught me that sometimes, the best recipes come from happy accidents and a willingness to get a little creative.

Gathering Your Pizza Soup Squad

Here’s your shopping list for this flavor fiesta. Remember, cooking is about intuition, so don’t be afraid to make swaps based on what you have and love!

• 6 oz sliced pepperoni, chopped – This is our secret weapon! Chopping the pepperoni lets it render its delicious, spicy oils right into the soup base, amplifying the flavor in every single spoonful. If you can find it, I love using a stick of pepperoni and dicing it yourself for an extra meaty bite.
• 2 lbs ground Italian sausage – Hot or mild, you choose the heat level! The sausage is the star of the show, providing that signature pizza-topping savoriness. For a leaner option, you can use turkey or chicken Italian sausage.
• 2 medium onions, chopped & 2 green bell peppers, deseeded and chopped – The dynamic duo of flavor! They build our aromatic base and add a sweet, slightly crisp texture that perfectly balances the rich meats.
• 2 (28 oz) cans diced tomatoes, undrained & 2 (15 oz) cans tomato sauce – This combo gives us the perfect soup body—chunky and substantial from the diced tomatoes, smooth and rich from the sauce. Using fire-roasted diced tomatoes is a fantastic chef’s hack for a smoky undertone.
• 4 cups beef bone broth – Bone broth adds a incredible depth of flavor and a protein boost that regular broth just can’t match. It creates a richer, more luxurious base. Of course, regular beef broth works beautifully too!
• 5 tsp Italian seasoning – Our all-in-one flavor bomb! This blend of oregano, basil, thyme, and rosemary is the heart of that classic pizza-parlor taste.
• 2 tbsp Worcestershire sauce – Don’t skip this! It’s our “what is that amazing flavor?” ingredient. It adds a complex, savory, umami depth that makes the tomato base truly sing.
• 2–4 tbsp sugar – This is our acidity balancer. Canned tomatoes can be quite tangy, and a bit of sugar smooths everything out into a harmonious, well-rounded flavor. Start with 2 tablespoons and add more to your taste!
• 2 cups shredded mozzarella cheese & 1/2 cup grated Parmesan cheese – The glorious, gooey finish! Stirring the cheese in at the end creates a slightly creamy, incredibly indulgent texture. For the best melt, shred your own mozzarella from a block—it doesn’t have the anti-caking agents that pre-shredded bags do.

Let’s Make Some Soup Magic!

Okay, team, let’s fire up the stove. This whole process is as easy as, well, pie! But soup. You get it.

1. Brown the Meats: In your largest soup pot or Dutch oven, toss in the chopped pepperoni and ground Italian sausage. Cook it over medium heat, breaking up the sausage with your spoon as it cooks. We’re looking for a beautiful brown color and for the pepperoni to get a little crispy around the edges. Chef’s Hack: Don’t drain all the fat! Leave about a tablespoon or two in the pot. That rendered fat is pure flavor gold—it’s going to cook our veggies and make the entire soup richer.
2. Sauté the Aromatics: Now, add your chopped onions and bell peppers right into that flavorful meaty goodness. Cook them for about 5-7 minutes, stirring occasionally, until the onions turn translucent and the peppers start to soften. You’ll smell the most incredible aroma starting to build. This step is called “sweating” the veggies, and it’s crucial for developing a sweet, deep flavor base.
3. Build the Broth: Here’s where it all comes together! Pour in the diced tomatoes (with their juices), tomato sauce, beef bone broth, Worcestershire sauce, Italian seasoning, and your starting amount of sugar. Give it one big, enthusiastic stir to combine everything. Chef’s Tip: Now is the time to taste your broth base. Too tangy? Add the remaining sugar, a tablespoon at a time, until it tastes balanced to you. Want some heat? This is the perfect moment to stir in those red pepper flakes or smoked paprika.
4. The Simmering Spell: Bring your pot up to a lively bubble, then immediately reduce the heat to low. Let it simmer uncovered for 25-30 minutes. Don’t rush this! This simmering time is non-negotiable. It’s when the magic happens—the flavors get to know each other, the broth reduces slightly and thickens, and everything melds into one cohesive, delicious masterpiece.
5. The Cheesy Finale: Turn off the heat. Now, gradually stir in the shredded mozzarella and grated Parmesan. Stir constantly as the cheese melts into the hot soup. It will create a wonderfully creamy and luscious texture. Pro Tip: Adding cheese to a boiling soup can sometimes make it seize up or get stringy. By taking the pot off the heat first, you ensure a smooth, velvety melt every single time.

How to Serve This Souper-Star

Presentation is part of the fun! Ladle this gorgeous, steamy soup into deep, wide bowls. The perfect finishing touch is a little shower of extra Parmesan cheese and a sprinkle of fresh, chopped basil or oregano. The fresh herbs add a pop of color and a bright, fragrant note that cuts through the richness beautifully.

Now, what to serve on the side? You have options, all of them glorious:

• The Classic: Thick, buttery, toasted garlic bread for dipping. This is non-negotiable for the ultimate experience.
• The Hearty Twist: Spoon the soup over a mound of cooked pasta, like rotini or shells, for a “pizza pasta soup” that will satisfy the biggest appetites.
• The Lighter Option: For a low-carb version, serve it over a bed of zucchini noodles (“zoodles”) or with a simple side salad with a tangy Italian vinaigrette.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its flexibility. Feel free to play around and create your own signature version!

• Supreme Pizza Style: Add 1 cup of sliced mushrooms and a ½ cup of sliced black olives when you add the onions and peppers. It’s like your favorite delivery pizza in a bowl!
• Spicy Arrabbiata Vibe: Kick up the heat! Use hot Italian sausage, add a full teaspoon of red pepper flakes, and finish with a drizzle of chili oil on top.
• Veggie-Packed Powerhouse: Sneak in more veggies! Diced zucchini, spinach, or chopped kale can be stirred in during the last 10 minutes of simmering.
• White “Pizza” Soup: For a wild twist, swap the tomato sauce and diced tomatoes for 4 cups of creamy Alfredo sauce and 4 cups of chicken broth. Omit the sugar and Worcestershire. Use chicken sausage and finish with mozzarella and Parmesan as usual. Divine!
• Gluten-Free & Dairy-Free: This soup is naturally gluten-free! For dairy-free, simply omit the cheese or use your favorite plant-based mozzarella shreds at the end.

Beau’s Back-Pocket Notes

Over the years, this soup has become a Feastical fan favorite, and I’ve learned a thing or two. First, this soup tastes even better the next day—the flavors have more time to party together in the fridge. It’s a meal-prepper’s dream! Secondly, don’t be shy with the garnishes. A little fresh basil, a dollop of ricotta, or even some buttery, homemade croutons can take it from a 10 to an 11.

I also have to laugh remembering the first time I made it for my nephew. He looked into his bowl, looked at me, and said, “Uncle Beau, you broke the pizza.” Then he ate three bowls. I consider that the highest praise.

Your Pizza Soup Questions, Answered!

Q: My soup turned out a bit greasy. What happened?
A: Great question! This usually means we were a little too generous with the rendered fat from the meats. It’s an easy fix! Next time, just drain a bit more fat after browning the sausage and pepperoni. For this batch, you can gently skim the top with a spoon, or drop a few ice cubes in, let them sit for a minute to solidify the fat on the surface, and then remove them. Chilling the soup and scooping off the solidified fat layer is also a foolproof method.

Q: Can I make this in a slow cooker?
A: You absolutely can! It’s a fantastic set-it-and-forget-it meal. Brown the sausage and pepperoni in a skillet first (this step is key for flavor!), then drain the excess fat. Transfer the meats and all the remaining ingredients except for the cheese to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the cheeses just before serving.

Q: How long does it last, and can I freeze it?
A> Stored in an airtight container, it will be perfect in the fridge for 4-5 days. It also freezes like a champ for up to 3 months! Let it cool completely, then portion it into freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stovetop. You may need to add a splash of broth when reheating if it has thickened up.

Q: My cheese clumped up when I added it. Help!
A> No worries! This usually happens if the soup is at a rolling boil. The high heat can cause the proteins in the cheese to tighten up too quickly. Always remember to take the pot off the heat before stirring in the cheese. Also, shredding your own cheese from a block (instead of using pre-shredded) helps immensely, as pre-shredded cheese is coated to prevent clumping in the bag, which also prevents it from melting smoothly.

Print

Nourishment in a Bowl

While this soup is the epitome of comfort food, it’s also packed with wholesome, satisfying ingredients. The Italian sausage and pepperoni provide a solid source of protein to keep you full and energized. The tomatoes are a fantastic source of vitamins like Vitamin C and Lycopene, an antioxidant. Using bone broth not only adds incredible flavor but also provides collagen, which is great for gut health and joints.

This is an estimated nutritional breakdown per serving (based on 12 servings):

• Calories: ~380
• Fat: 26g
• Carbohydrates: 10g
• Protein: 24g

Remember, these are estimates and can vary based on the specific brands of ingredients you use and any modifications you make. For a lighter version, opt for turkey sausage, leaner pepperoni, and low-fat cheeses.

Dig In & Enjoy!

Well, there you have it, my friends. My heart and soul in a bowl—Sausage & Pepperoni Pizza Soup. It’s a recipe built for sharing, for cozying up with, and for making a regular weeknight feel just a little bit more special. It proves that you don’t need fancy techniques or complicated ingredients to create a meal that truly brings people together.

I hope this recipe finds its way into your regular rotation and becomes a story you tell in your own kitchen. When you make it, I’d love to see it! Tag me @Feastical on social media so I can share in the deliciousness.

Now, go grab that fork (or your favorite spoon) and dig in. Happy cooking!

With love and a full pot,

Final Thoughts: More Than Just a Meal

So there you have it, friends—the story, the method, and the magic behind a recipe that’s so much more than the sum of its parts. This Sausage & Pepperoni Pizza Soup is more than just dinner; it’s a solution. It’s the answer to a broken oven, a chilly evening, and the universal craving for a meal that feels like coming home.

It proves that the soul of a dish isn’t in its shape, but in its spirit. You don’t need a crust to capture the heart of a great pizza—just a big pot, a few simple ingredients, and the willingness to embrace a happy accident. This soup is a testament to the fact that the most beloved recipes in our collections are often the ones born from a little bit of chaos and a whole lot of love.

It’s hearty, it’s flexible, and it’s built for real life. Whether you’re feeding a crowd, stocking your freezer, or simply treating yourself to a bowl of pure comfort, this soup delivers. So go ahead, break the pizza, and dive in with a spoon. I have a feeling this cozy, dippable, incredibly satisfying masterpiece is about to become a new classic in your kitchen.

As always, I’d love to hear how it turns out! Tag me on social with #Feastical so I can see your beautiful bowls. Until next time, stay cozy and keep cooking!

Yours in good food,
Beau