Best 8 Pepperoni And Sausage Pizza Soup Recipes

PEPPERONI AND SAUSAGE PIZZA SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.

LOADED PIZZA SOUP

Steps:

• In a dutch oven or large saucepan over medium heat add Italian sausage and chopped onion. Continue to cook and stir until sausage is cooked through and onion is translucent.
• Add diced tomatoes, pizza sauce, water and Italian seasoning.
• Reduce heat and simmer for 15- 20 minutes.
• Serve in bowls topped with shredded mozzarella and Parmesan. Enjoy alongside a side salad and a loaf of bread.

EASY PEPPERONI PIZZA SOUP

Steps:

• Heat a large soup pot or Dutch oven over medium heat and brown sausage, breaking it up into small pieces with a spatula. If your sausage generates too much grease to your liking, drain it a little bit.
• Add onion and garlic. Sauté until fragrant, about 2-3 minutes.
• Add mushrooms and bell peppers, followed by dried oregano and Italian seasonings. Combine well.
• Add crushed tomatoes and beef bone broth into the saucepan, followed by pepperoni slices. Stir to combine. Turn the heat up to high and bring to a boil, then simmer for 15-20 minutes.
• Ladle into serving bowls and top with mozzarella and parmesan cheeses. Optionally, serve with avocado slices and fried eggs. Enjoy!
• Brown sausage over medium-high heat in a nonstick skillet.
• Drain the grease from the sausage and place the meat in a slow cooker.
• Add all the other ingredients (except the cheese and toppings) to the slow cooker.
• Cover and cook on low for 6-8 hours.
• Dish and serve with cheese, avocado slices, or even fried eggs if desired.

PEPPERONI PIZZA SOUP

Steps:

• Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
• Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
• Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
• Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.

SAUSAGE PIZZA SOUP

Steps:

• In a large saucepan, cook the sausage, zucchini, mushrooms and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, water, broth, dried basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sprinkle with fresh basil and pepper flakes if desired.

PIZZA PASTA BAKE WITH SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil and cook the pasta according to package directions.
• While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
• When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta.
• Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like.
• Bake until the cheese has melted and the pasta is heated through, about 15 minutes.

SAUSAGE AND PEPPERONI PIZZA "PIE"

Steps:

• Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
• Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.

SAUSAGE PIZZA SOUP

Steps:

• In a large Dutch oven, cook sausage over medium heat about 8 minutes, stirring occasionally, until no longer pink; drain.
• Stir tomatoes, broth, water, tomato paste, onion, pepper, and mushrooms into sausage. Heat to boiling; reduce heat to medium-low. Cook about 10 minutes or until green peppers are tender.
• Stir in the pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender.
• Serve topped with cheese.