Best 5 Bens Pizza Soup Recipes
Pizza soup? Yes, you read it right! This unusual dish takes two comfort food favorites, pizza and soup, and combines them into one delicious and hearty meal. Savor the delightful blend of classic pizza flavors, including tangy tomato, savory herbs, and gooey melted cheese, perfectly suspended in a rich and creamy broth. Served steaming hot, this innovative soup captures the essence of a comforting pizza night, all in a cozy bowl.
Check out the recipes below so you can choose the best recipe for yourself!
CONTEST-WINNING PIZZA SOUP
This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. -Jackie Brossard Kitchener, Ontario
Provided by Taste of Home
Time 45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 884mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
EASY PIZZA SOUP
Take one bite of this pizza soup, and it tastes just like your favorite pie in bowl form! Serve with crusty bread for an outrageously delicious meal.
Provided by Sonja Overhiser
Categories Soup
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Dice the onion. Mince the garlic. Dice the bell peppers. Destem and chop the mushroom caps into bite-sized pieces.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, mushrooms, and peppers and sauté for 4 minutes, until translucent. Add 1/2 teaspoon kosher salt, the garlic, oregano, fennel, and red pepper flakes and cook 2 to 3 minutes until fragrant and the veggies have softened.
- Add the pizza sauce, canned tomatoes and their liquid, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in the cheese and simmer 5 more minutes until it is melted. Taste and add additional kosher salt if necessary.
- Serve warm topped with homemade croutons, additional Parmesan cheese, and fresh basil leaves (or simply serve with crusty bread or a gluten free bread substitute).
Nutrition Facts : ServingSize without bread, Calories 233 calories, Sugar 13.1 g, Sodium 1167.9 mg, Fat 11.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 5.6 g, Protein 8.9 g, Cholesterol 7.2 mg
BEN'S PIZZA SOUP
This recipe is inspired by my son. When he had his wisdom teeth taken out he desperately wanted pizza and I refused to put some in the blender. I searched and combined a few other recipes to come up with this. I think it would be good with green pepper and mushrooms but my family is picky!
Provided by Angie Rubeck Ward
Categories Noodle Soup
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir beef-onion mixture, beef broth, marinara sauce, pepperoni, Parmesan cheese, garlic, minced onion, and oregano together in a large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 20 minutes.
- While soup is simmering, bring a pot of lightly salted water to a boil. Cook the ravioli at a boil, stirring occasionally, until cooked through yet firm to the bite, about 14 minutes; drain.
- Stir ravioli into soup and cook until heated through, 3 to 5 minutes. Ladle soup into bowls and top with mozzarella cheese.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 16.6 g, Fiber 3.3 g, Protein 16.3 g, SaturatedFat 6.5 g, Sodium 1126.7 mg, Sugar 8.9 g
PIZZA SOUP
This family favorite is done in no time at all. I like to serve it with a crusty bread or garlic bread, and I'll sometimes use bacon or salami instead of pepperoni (just like a pizza!).-Janet Beldman, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook the beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink and vegetables are almost tender; drain. Stir in the tomatoes, broth, pepperoni and basil. Cook until heated through. , Ladle into ovenproof bowls; top with cheese. Broil or microwave until cheese melts and is bubbly.
Nutrition Facts :
BEN'S PIZZA SOUP
This recipe is inspired by my son. When he had his wisdom teeth taken out he desperately wanted pizza and I refused to put some in the blender. I searched and combined a few other recipes to come up with this. I think it would be good with green pepper and mushrooms but my family is picky!
Provided by Angie Rubeck Ward
Categories Noodle Soup
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir beef-onion mixture, beef broth, marinara sauce, pepperoni, Parmesan cheese, garlic, minced onion, and oregano together in a large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 20 minutes.
- While soup is simmering, bring a pot of lightly salted water to a boil. Cook the ravioli at a boil, stirring occasionally, until cooked through yet firm to the bite, about 14 minutes; drain.
- Stir ravioli into soup and cook until heated through, 3 to 5 minutes. Ladle soup into bowls and top with mozzarella cheese.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 16.6 g, Fiber 3.3 g, Protein 16.3 g, SaturatedFat 6.5 g, Sodium 1126.7 mg, Sugar 8.9 g
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh vegetables, herbs, and spices. Avoid using canned or frozen ingredients whenever possible.
- Brown the Meat Well: Browning the meat adds flavor and depth to the soup. Cook the meat over medium-high heat until it is browned on all sides.
- Sauté the Vegetables: Sautéing the vegetables helps to bring out their flavor and soften them. Cook the vegetables over medium heat until they are tender.
- Use a Good Quality Broth: The broth is the base of the soup, so it's important to use a good quality broth. Use a broth that is flavorful and has a rich flavor.
- Season the Soup Well: Season the soup to taste with salt, pepper, and other spices. You can also add a touch of acidity with lemon juice or vinegar.
- Let the Soup Simmer: Simmering the soup for 30 minutes or more allows the flavors to meld together and develop. The longer you simmer the soup, the better it will taste.
- Serve with Toppings: Serve the soup with your favorite toppings, such as shredded cheese, sour cream, or croutons.
Conclusion:
This pizza soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and can be made with a variety of different toppings. Whether you like your pizza soup classic or with a twist, there is a recipe in this article that is sure to please everyone at the table.
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