Best 8 Pepperoni Cheese Soup Recipes

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Pepperoni cheese soup is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its combination of savory pepperoni, gooey cheese, and creamy broth, this soup is sure to become a family favorite. Whether you are looking for a quick and easy weeknight meal or a hearty and comforting dish to serve on a cold winter day, pepperoni cheese soup is the perfect choice.

Let's cook with our recipes!

PEPPERONI CHEESE SOUP



Pepperoni Cheese Soup image

Children and adults will go for this creative soup that tastes like pizza in a bowl. It's just as fresh and flavorful, and you don't have to fuss with making a crust. -Debbie Reid, Clearwater, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

1 pint grape tomatoes
2 tablespoons olive oil, divided
1/2 teaspoon dried oregano
1/2 teaspoon pepper, divided
3/4 cup chopped sweet onion
3/4 cup chopped carrots
3/4 cup chopped green pepper
1 carton (32 ounces) reduced-sodium chicken broth
1-1/4 cups cubed peeled potatoes
3 cups shredded part-skim mozzarella cheese, divided
2 cups shredded white cheddar cheese
1 package (8 ounces) cream cheese, cubed
1 cup whole milk
2 teaspoons pizza or Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 packages (one 8 ounces, one 3-1/2 ounces) sliced pepperoni, chopped, divided

Steps:

  • Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with 1 tablespoon oil, oregano and 1/4 teaspoon pepper; toss gently. Bake at 400° for 10-15 minutes or until tender; set aside., In a Dutch oven, saute onion in remaining oil until tender. Add the carrots, green pepper and remaining pepper; saute 4 minutes longer. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Stir in 2 cups mozzarella cheese, cheddar cheese, cream cheese, milk, pizza seasoning and pepper flakes until cheeses are melted. Add 1-1/3 cups pepperoni and reserved tomatoes; heat through. Serve with remaining mozzarella cheese and pepperoni.

Nutrition Facts : Calories 507 calories, Fat 40g fat (20g saturated fat), Cholesterol 102mg cholesterol, Sodium 1239mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.

PEPPERONI GRILLED CHEESE



Pepperoni Grilled Cheese image

This elevated recipe takes everything you know and love about garlic bread and pizza, and combines it into a grilled cheese sandwich unlike any other. We slather the outside of the bread with an assertive garlic Parmesan butter to create a delicious golden brown, crispy exterior. Layers of melted mozzarella and pepperoni make up the inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 stick softened butter
1/2 cup grated Parmesan cheese
1 clove garlic, grated
1 tablespoon minced fresh parsley
Kosher salt and freshly ground pepper
8 slices white bread
12 slices low-moisture mozzarella cheese
24 slices pepperoni

Steps:

  • Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
  • On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
  • In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.

PEPPERONI PIZZA SOUP



Pepperoni Pizza Soup image

Provided by Food Network Kitchen

Time 45m

Yield Makes: 8 servings

Number Of Ingredients 13

3 3/4 ounces thinly sliced pepperoni
16 medium white button mushrooms, sliced
3 cloves garlic, finely chopped
1 small red onion, sliced 1/8-inch thick
1 teaspoon dried oregano
Kosher salt
6 cups low-sodium chicken broth or stock
One 32-ounce jar marinara sauce
1/4 cup grated Parmesan, plus more for serving
4 slices sourdough whole wheat bread, halved
1 tablespoon olive oil
1 1/2 cups shredded mozzarella
1/4 cup torn fresh basil leaves, for serving, optional

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.

PEPPERONI-TORTELLINI SOUP



Pepperoni-Tortellini Soup image

This soup is great on a cold night. I serve it with a crusty french bread. This is good without the pepperoni, also.

Provided by Jazz Lover

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup uncooked cheese tortellini (frozen works best)
1 minced garlic clove
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can whole tomatoes, undrained, cut up
1 ounce pepperoni slice, halved
1 teaspoon dried basil leaves
2 tablespoons grated parmesan cheese

Steps:

  • In a large, saucepan, combine tortellini, garlic and chicken broth; bring to a boil.
  • Reduce heat, simmer until tortellini is of desired doneness, approximately 15 minutes.
  • Stir in remaining ingredients except Parmesan cheese. Simmer an additional 5 minutes.
  • Ladle soup into serving bowls. Top each bowl with Parmesan cheese.

Nutrition Facts : Calories 102.2, Fat 5.3, SaturatedFat 1.9, Cholesterol 9.6, Sodium 836.4, Carbohydrate 5.6, Fiber 1.4, Sugar 3.6, Protein 8.1

PEPPERONI SOUP



Pepperoni Soup image

I have not tried this recipe. I got it from Columbia's Second Century Cookbook. The recipe was submitted by Ellen Stott.

Provided by internetnut

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

29 ounces crushed tomatoes (large can)
16 ounces tomato sauce (small can)
2 -3 small onions, chopped
4 -5 potatoes, diced
16 ounces pepperoni, sliced
salt
pepper
garlic
14 ounces yellow wax beans
12 ounces garbanzo beans

Steps:

  • Combine everything in saucepan except beans.
  • Simmer until potatoes are done. (You may want to add a small amount of water to the mixture).
  • When the potatoes are done, add one can each yellow wax beans and one can ceci beans.
  • Simmer for about 10 minutes and serve.

Nutrition Facts : Calories 922, Fat 47, SaturatedFat 18.3, Cholesterol 132.2, Sodium 3316, Carbohydrate 92.8, Fiber 18.5, Sugar 16.4, Protein 36.5

PEPPERONI PIZZA SOUP



Pepperoni Pizza Soup image

Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. -Estella Peterson, Madras, Oregon

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 package (9 ounces) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives

Steps:

  • In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours., Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1008mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

PEPPERONI CHEESE BALLS



Pepperoni Cheese Balls image

A delicious cheese ball that combines sour cream, butter, cream cheese, and Worcestershire sauce with finely chopped pepperoni. Try it with crackers or pretzels.

Provided by PFD3563

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 20m

Yield 12

Number Of Ingredients 5

8 ounces pepperoni sausage
8 ounces cream cheese
1 teaspoon Worcestershire sauce
2 tablespoons butter
½ cup sour cream

Steps:

  • Place pepperoni slices in a food processor or blender, and pulse until finely chopped. Set aside.
  • In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream. Mix well with a mixer. Add chopped pepperoni, and mix well. Form into small balls, place on a serving platter, and refrigerate.

Nutrition Facts : Calories 196 calories, Carbohydrate 1 g, Cholesterol 49.7 mg, Fat 18.7 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 387.8 mg, Sugar 0.1 g

PEPPERONI CHEESE BAKE



Pepperoni Cheese Bake image

Looking for an easy-to-make dinner? Then check out this pepperoni and cheese bake made with Original Bisquick® mix - ready in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 teaspoon Italian seasoning
1/2 package (3 1/4-ounce size) sliced pepperoni, cut in half
1/2 cup shredded mozzarella cheese (2 ounces)
Sliced ripe olives, if desired
Pizza sauce, heated, if desired

Steps:

  • Heat oven to 400°. Generously grease bottom and sides of square pan, 9x9x2 inches, with shortening.
  • Stir Bisquick, Parmesan cheese, water, Italian seasoning and pepperoni until moistened; spread on bottom of pan. Sprinkle with mozzarella cheese. Top with olives.
  • Bake uncovered 18 to 20 minutes or until edges are light golden and cheese is melted; cool slightly. Serve warm. Serve with pizza sauce.

Nutrition Facts : Calories 245, Carbohydrate 25 g, Cholesterol 15 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the soup will taste. Use fresh vegetables, flavorful cheese, and a good quality broth.
  • Don't overcrowd the pot: If you add too many ingredients to the pot, the soup will be too thick and the flavors won't be as well-blended.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten the flavor.
  • Serve the soup with your favorite toppings: Some popular toppings for pepperoni cheese soup include croutons, shredded cheese, and diced green onions.

Conclusion:

Pepperoni cheese soup is a delicious and easy-to-make soup that is perfect for a quick and satisfying meal. With a few simple ingredients and a little bit of time, you can create a soup that the whole family will love. So next time you're looking for a comforting and flavorful soup, give pepperoni cheese soup a try.

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