This pizza soup packs all the flavors everyone loves from a classic slice into one easy bowl, no crust required. Add your favorite toppings, everything cooks together in one pot, and when pizza is involved, dinner tends to be a win.
If pizza night is always a yes at your house, you're in good company over here too. From my family-favorite pizza casserole to homemade garlic free pizza sauce, easy gluten free pizza crust, and even pizza pot pie. This soup fits right in with that lineup: familiar flavors, fun twists, and dinner that everyone actually wants to eat.
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Why You'll Love This Recipe
- All the flavors of pizza in one easy dinner
- Customizable with the toppings your family loves
- One pot with minimal cleanup
- A fun way to change up pizza night without takeout
What You'll Need
- Garlic Infused Olive Oil - Adds savory flavor without onion or garlic.
- Italian Sausage + Mini Pepperoni - Classic pizza meats that bring bold, familiar flavor.
- Green Pepper - Add texture and balance to the soup without overpowering it.
- Chicken Broth - Creates a savory base that pulls everything together.
- Diced Tomatoes + Tomato Sauce - The foundation for that familiar pizza sauce broth.
- Black Olives + Mushrooms - Salty, briny flavor that instantly says pizza night.
- Italian Seasoning + Crushed Red Pepper Flakes - Delivers pizza flavor with optional heat.
- Sea Salt + White Granulated Sugar - Balances and rounds out the tomato base.
- Mozzarella + Parmesan Cheese - Melty, cheesy, and essential for pizza vibes.
- Fresh Basil - Bright finish that brings everything to life.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Brown the sausage.
Heat a 5-quart stock pot or Dutch oven over medium heat.
Add the garlic infused olive oil and Italian sausage. Break it into small pieces and cook until no pink remains.
Step 2: Dice the pepper.
While the sausage cooks, dice the green pepper.
Then add and stir. Cook for about 5 minutes, just until it starts to soften.
Step 3: Deglaze the pot.
Pour in a small splash of chicken broth and scrape up any browned bits from the bottom of the pot.
Add the remaining chicken broth, diced tomatoes, tomato sauce, drained mushrooms, and drained black olives.
Step 4: Season, simmer, and serve.
Add the Italian seasoning, white sugar, sea salt, and crushed red pepper flakes. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until everything is hot and the flavors come together.
Ladle into bowls and top with shredded mozzarella, grated Parmesan, and fresh basil.
Tips and Tricks
Shred Your Own Cheese. I know, it's another dish to wash and another step, but freshly shredded cheese melts better. That said, this is a judgment-free zone. Use what works.
It's Flexible! Build a pizza soup that everyone will love, and leave out what they don't.
Why deglaze? Using chicken broth, scrape the bottom of the pot. All of those brown bits are flavor! Plus, it will be easier to wash, trust me.
Ingredient Swaps
- Meat Options: Try homemade Italian sausage, turkey Italian sausage, turkey pepperoni, Canadian bacon, ground beef, or crumbled bacon.
- Veggie Options: Try red bell peppers, zucchini, or baby spinach.
Special Diet Variations
Gluten Free
This soup is naturally gluten free as written. Just double-check sausage, pepperoni, and broth labels to be sure they're certified gluten free.
Low FODMAP
Use garlic infused olive oil, canned mushrooms (well drained), and keep toppings within Low FODMAP portions. Skip onion and garlic entirely and stick with lactose free cheeses if needed. (see additional low FODMAP notes below)
Dairy Free
Leave out the cheese toppings or swap in your favorite dairy free mozzarella-style shreds. The soup itself is still full of pizza flavor without the cheese.
Vegetarian
Skip the sausage and pepperoni and add extra vegetables like bell peppers, zucchini, or olives. Use vegetable broth in place of chicken broth.
Lower spice
Omit the crushed red pepper flakes for a mild, kid-friendly version that still tastes like pizza.
Lower Fat
Use turkey Italian sausage, turkey pepperoni, and omit the garlic oil.
Pizza Soup Toppings
Adding toppings to individual bowls is a great way to customize each bowl and keep the picky eaters happy!
- Shredded Provolone Cheese
- Parmesan Cheese Crisps
- Fresh Parsley or Green Onions
- Gluten Free Ravoli
- Cottage Cheese - Trust me, the combination is a house favorite! Bonus: More Protein!
Slow Cooker Instructions
Step 1: Cook the Italian sausage until no longer pink.
Step 2: In a 6-quart slow cooker, add the cooked Italian sausage, diced green pepper, chicken broth, diced tomatoes, tomato sauce, drained mushrooms, and drained black olives. Stir. Next, sprinkle in the Italian seasoning, white sugar, salt, and crushed red pepper flakes. Cook on low heat for 4-5 hours.
Step 3: Ladle soup into a bowl and sprinkle with shredded mozzarella cheese, grated Parmesan cheese, and fresh basil.
Storing and Reheating
Storing - Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Store toppings separately for best texture.
Reheating - Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. Stir occasionally and add a splash of broth if the soup thickens.
Freezing - Freeze the soup without the cheese toppings in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating, and add cheese after warming.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
This pizza soup is designed to keep classic pizza flavors while using low FODMAP ingredients and portions.
- Garlic infused olive oil: Infused oils are low FODMAP because the fructans are not oil-soluble, allowing garlic flavor without the FODMAPs.
- Italian sausage (check ingredients): Make homemade Italian sausage or choose a brand without onion or garlic powder in the seasonings.
- Mini pepperoni: Safe in typical serving sizes when free of garlic/onion powder - check labels. I like the Hormel brand.
- Green pepper: Safe at 1 cup (75 grams) per meal.
- Chicken broth: Choose a low FODMAP option without onion or garlic listed or purchase a certified low FODMAP chicken broth.
- Diced tomatoes + tomato sauce: Canned tomatoes are safe at ½ cup (100 grams) per meal.
- Mushrooms: Use canned mushrooms and drain very well, safe at 6 pieces (75 grams) per meal.
- Black olives: Naturally low FODMAP and great for pizza flavor. Safe at ½ cup (60 grams) per meal.
- Italian seasoning + crushed red pepper flakes: Dried herbs and spices like these are tolerated in small amounts and add classic flavor. If spicy foods is a trigger for you, omit the red pepper flakes.
- White granulated sugar: Seasoning components that don't impact FODMAPs at recipe amounts.
- Mozzarella + Parmesan cheese: Hard and semi-hard cheeses are typically low in lactose and well-tolerated in moderate amounts.
- Fresh basil: Naturally low FODMAP and adds bright, fresh flavor.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes. This soup works great for make-ahead meals and tastes even better after the flavors have time to come together. Store it without the cheese toppings and add those right before serving.
Yes, the soup is naturally gluten free as written. Just be sure to check labels on sausage, pepperoni, and broth to confirm they are gluten free.
If the soup thickens as it sits, stir in a splash of chicken broth when reheating until it reaches your preferred consistency.
Absolutely. You can use just one meat or skip them entirely and add extra vegetables for a lighter or vegetarian version.
Yes. The flavors are familiar and mild, and you can skip the red pepper flakes to keep it gentle for younger eaters.
Yes. Freeze the soup without the cheese toppings for best results. Thaw overnight in the refrigerator and reheat gently before serving.
You can swap mozzarella for provolone, Italian blend, or a lactose free option. Parmesan adds extra flavor, but the soup is flexible.
What To Serve With Pizza Soup
Grilled Havarti Cheese - A grown-up take on grilled cheese with melty, buttery cheese that pairs perfectly with pizza flavors.
Parmesan Cheese Crisps - Crispy, salty, and simple. Great for dipping or sprinkling on top of the soup.
Big leafy salad with homemade Italian vinaigrette - Fresh, crunchy, and the perfect balance to a hearty bowl of soup.
More Loveable Soup Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Pizza Soup
Ingredients
- 1 tablespoon garlic infused olive oil
- 1 pound Italian sausage (Note 1)
- 5 ounces mini pepperoni (Note 2)
- ½ cup green pepper chopped
- 4 cups chicken broth (Note 3)
- 1 28 ounces canned diced tomatoes undrained
- 1 15 ounces canned tomato sauce
- 1 4 ounces canned mushrooms drained
- 1 2.25 ounces sliced black olives drained
- 2 teaspoons dried Italian seasoning
- 1 teaspoon white granulated sugar
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- 2 cups mozzarella cheese shredded (Note 4)
- ½ cup grated Parmesan cheese
- fresh basil
Instructions
- Heat a 5-quart stock pot or Dutch oven over medium heat. Add the garlic infused olive oil and Italian sausage. Break the sausage into small pieces and cook until no pink remains.
- Add the diced green pepper to the pot and stir. Cook for about 5 minutes, until slightly softened.
- Pour in a small splash of chicken broth and scrape the bottom of the pot to release any browned bits. Add the remaining chicken broth.
- Stir in the diced tomatoes, tomato sauce, drained mushrooms, and drained black olives.
- Add the Italian seasoning, white sugar, sea salt, and crushed red pepper flakes. Stir, bring to a gentle simmer, and cook for about 5 minutes, stirring occasionally.
- Ladle into bowls and top with shredded mozzarella, grated Parmesan, and fresh basil before serving.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Venessa Mandelkow says
Love this soup with a spoonful of cottage cheese, seriously try it!