Pizza Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
All the Pizza Flavors, in a Bowl
A spoonable, kid-friendly weeknight soup that packs pepperoni, melty cheese, and ditalini into a cozy tomato broth so dinner feels like pizza without the fuss.
Think of this as pizza traded its crust for a cozy bowl: bright crushed tomatoes, a garlicky onion base, and oregano-and-basil notes that smell like a pizzeria on a cold night. Browning ground turkey keeps the dish lean and family-friendly while tiny rounds of pepperoni render just enough fat to give the broth that familiar, slightly smoky pop—exactly the kind of flavor kids recognize and adults appreciate.
The technique is simple but worth following: soften the onion and red pepper, brown the turkey, then let the pepperoni sizzle briefly before stirring in tomato paste to deepen the tomato flavor. A gentle simmer with chicken broth lets the herbs and red pepper flakes mellow into a balanced, spoonable sauce. Short ditalini pasta makes each spoonful satisfyingly chunkable, and it holds up well in the saucy broth.
Finishings are where this soup gets charmingly pizza-like: stir in mozzarella so it melts into soft ribbons and shave or grate Parmesan at the table for a salty, nutty lift. Offer extra pepperoni, torn basil, or garlic-toast crostini on the side for dunking—kids love the ritual of piling their bowls with toppings.
Make-ahead note: this soup stores beautifully, but pasta will soak up liquid over time—if you’re planning leftovers or want to freeze, cook and add the ditalini only when reheating. Ready in about 45 minutes from start to finish, it’s the sort of dependable, crowd-pleasing dinner that turns a busy weeknight into something a little bit celebratory.
Ingredients
How to Make Pizza Soup
- Heat a large Dutch oven or heavy pot over medium heat and add the olive oil; when shimmering, add the onion and red bell pepper and sauté until softened, about 5 minutes.
- Add the garlic and cook 30–45 seconds until fragrant, then push vegetables to the side and add the ground turkey; brown and break up with a spoon until no pink remains, 5–7 minutes.
- Stir in the pepperoni and cook 1–2 minutes to render a little fat and develop flavor, then add the tomato paste and cook, stirring, for 1 minute.
- Pour in the crushed tomatoes and chicken broth, then add the dried oregano, dried basil, red pepper flakes, salt, and black pepper; bring the soup to a simmer.
- Once simmering, add the ditalini pasta and continue to simmer until the pasta is tender (check package instructions), about 8–12 minutes.
- When the pasta is cooked, stir in half the mozzarella so it melts into the soup for a slightly creamy texture; taste and adjust seasoning with more salt or pepper if needed.
- Ladle soup into bowls and top each serving with remaining mozzarella, a sprinkle of Parmesan, and chopped fresh basil; serve hot with crusty bread if desired.
- If you prefer a thicker, more pizza-like bite, simmer an extra 5 minutes uncovered to reduce liquid slightly before serving.
Recipe Card
Pizza Soup
Pizza Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Heat a large Dutch oven or heavy pot over medium heat and add the olive oil; when shimmering, add the onion and red bell pepper and sauté until softened, about 5 minutes.
- Add the garlic and cook 30–45 seconds until fragrant, then push vegetables to the side and add the ground turkey; brown and break up with a spoon until no pink remains, 5–7 minutes.
- Stir in the pepperoni and cook 1–2 minutes to render a little fat and develop flavor, then add the tomato paste and cook, stirring, for 1 minute.
- Pour in the crushed tomatoes and chicken broth, then add the dried oregano, dried basil, red pepper flakes, salt, and black pepper; bring the soup to a simmer.
- Once simmering, add the ditalini pasta and continue to simmer until the pasta is tender (check package instructions), about 8–12 minutes.
- When the pasta is cooked, stir in half the mozzarella so it melts into the soup for a slightly creamy texture; taste and adjust seasoning with more salt or pepper if needed.
- Ladle soup into bowls and top each serving with remaining mozzarella, a sprinkle of Parmesan, and chopped fresh basil; serve hot with crusty bread if desired.
- If you prefer a thicker, more pizza-like bite, simmer an extra 5 minutes uncovered to reduce liquid slightly before serving.
Nutrition
- Carbohydrates
- 32
- Saturated Fat
- 8
- Sodium
- 1000
- Fiber
- 4
- Unsaturated Fat
- 14
- Protein
- 34
- Fat
- 22
- Cholesterol
- 95
- Trans Fat
- 0.3
- Calories
- 460
- Sugar
- 6