This Deluxe Pizza Soup is brimming with all the flavors of a classic and cheesy deluxe or supreme pizza, but in comforting soup form! Perfect for a weeknight meal, it can be served as a regular soup, or topped with crostini and cheese and baked until gooey and melted (like French onion soup).
This is one of my Soup recipes I know you’ll want to keep on hand!
It’s the about to be winter in the Midwest, which means it’s time for soup season!
Not only are soups delicious, but they absolutely hit the spot on a cold evening.
If you’re a pizza lover, this is absolutely the soup for you. It has all the flavors of an ultra cheesy deluxe pizza, but in a comforting soup!
We love to top this pizza soup with some crostini, slices of cheese, and bake it until ultra gooey and melty, just like a crock of french onion soup.
But, you absolutely don’t have to bake this soup if you would prefer not to.
How to make deluxe pizza soup?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cook sausage. There’s no set time for this, just cook and crumble until there’s no pink remaining.
- Add veggies. Cook until softened.
- Season and add tomatoes. Add all the seasonings, diced tomatoes, and pizza sauce.
- Add stock. Pour in the chicken stock and stir well to combine.
- Simmer. Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes.
- Finish. Stir in basil and parmesan cheese.
- Ladle. Add some pizza soup to each oven-safe crock.
- Add crostini. Two baguette slices should fit just fine. Alternately you could use a handful of croutons.
- Top with cheese. I like to use two slices of mozzarella cheese.
- Add pepperoni. Sprinkle with some diced pepperoni.
- Bake. Baking at a high temperature melts the cheese and gets the cheese nice and golden brown.
While we love the presentation and added flavor of adding the crostini and cheese and baking the soup, it’s not a necessary step. Please feel free to serve this soup unbaked, with some croutons and a generous sprinkle of cheese.
Variations of this recipe
- Protein – feel free to use mild Italian sausage, a mixture of half sausage and half ground beef, or all ground beef.
- Veggies – I chose classic deluxe pizza toppings as the veggies for this recipe, but if you’d prefer something else, please feel free to sub for the veggies you like best!
- Homemade pizza sauce – to make things easier, I chose to use jarred pizza sauce, but if you’d like to use some homemade, use about 1 3/4 cup.
- Stock/broth – this recipe calls for stock, but if you have chicken broth on hand, that’ll work just fine. If you’d prefer to use beef broth or stock, that will also work well.
- Fresh basil alternative – fresh basil is one of my favorite herbs, but it typically doesn’t have a long shelf life. If you don’t have any on hand, my favorite substitute is the freeze-dried fresh basil (Gourmet Garden is the brand I use). For this recipe, use about 1 Tbsp.
For the soup topping, you want either a crostini, or some croutons. You can easily make crostini by thinly slicing a baguette at a 45° angle, brushing them with olive oil, and broiling until toasty and golden brown.
If you want to bake the soup to finish and give it that melty cheese topping, you’ll need oven-safe crocks. You could search online for “french onion soup crock” and it should pull up some good results. Without oven-safe crocks, you won’t be able to bake the soup.
Making soup ahead of time
Soups are amazing to make ahead of time, since most of the time, they actually taste better the next day! All the flavors have had time to really meld together, and this soup recipe is no exception.
The only thing I don’t recommend doing ahead of time, is adding the crostini/cheese and baking.
How to prep ahead for this recipe
To cut down on prep time, you can also do the following:
- Veggies – the bell peppers, onion, mushrooms, garlic, and pepperoncinis can be chopped and stored in the refrigerator.
- Seasonings – the spices can all be combined and stored at room temperature.
- Cheese – the Parmesan cheese can be grated and stored in the refrigerator.
- Crostini – the bread can be sliced and stored at room temperature.
Leftover unbaked soup should be refrigerated and enjoyed within 5-7 days.
I don’t recommend storing leftover baked soup, as the bread will soak up too much of the liquid and get mushy.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 lb. hot Italian sausage
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 medium red onion diced
- 4 oz baby bella mushrooms cleaned and roughly chopped
- 4 cloves garlic minced
- 1/2 cup sliced pepperoncini banana peppers are a good substitute
- 1 cup pepperoni slices diced and divided
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 15 oz can diced tomatoes undrained
- 14 oz jar or can pizza sauce I typically use Classico
- 5 cups reduced sodium chicken stock broth may be substituted
- 1/4 cup chopped fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 12 slices baguette toasted
- 12 slices mozzarella cheese
- Heat a dutch oven or heavy bottomed soup pot over MED HIGH heat. Once hot, add a drizzle of olive oil if desired, then add sausage.
- Cook until well browned, breaking up the meat as it cooks. If there's excess grease, drain and return to the pot.
- Reduce heat to MED. Add both bell peppers, red onion, mushrooms, garlic, and pepperoncini peppers, and cook, stirring occasionally, for 3-5 minutes, or until softened.
- Add 3/4 cup of the diced pepperoni, the salt, black pepper, dried oregano, red pepper flakes, diced tomatoes, pizza sauce, and chicken stock. Stir well to combine. Increase heat to MED HIGH.
- Bring the soup up to a gentle boil, then reduce heat to LOW and simmer for 10-15 minutes.
- Preheat oven to 475°F. When soup is finished simmering, add basil and Parmesan cheese, stirring to combine.
- Divide the soup among oven-safe crocks, then top with 2 slices of baguette, 2 slices of mozzarella cheese, and sprinkle with some of the remaining 1/4 cup of diced pepperoni.
- Place crocks on a rimmed baking sheet and bake in preheated oven for several minutes, or until cheese is melted and golden brown.
- Serve soup hot, garnished with a sprinkle of fresh basil or parsley (if desired). Please use caution, as the crocks will be very hot.
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- I’ve estimated this soup will serve approximately 6, but the exact number of servings will be up to you.
- Baking the soup isn’t required; if not baking, follow the directions below.
- Omit baguette slices and mozzarella cheese slices.
- Ladle soup into regular serving bowls.
- Top with a few of your favorite croutons and a generous sprinkle of shredded mozzarella (or Parmesan) cheese.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.