Easy Pizza Soup

Easy Pizza Soup

Here’s a pretty quick and easy way to put a bowl of warm comfort on the table – pizza soup! Classic pizza elements like pepperoni, sausage, onion, peppers, and tomato come together to delight your taste buds.

Prep work for this one is pretty quick. Dice an onion, dice a pepper, unwrap a pack of sliced mushrooms, open a few cans, and Bob’s your uncle. If you have loose/uncased sausage meat, that saves you a few minutes too. But squeezing the meat out of the sausage casings can be therapeutic too, even if it adds a few minutes of prep time.

Serve it up hot, with a slice or two of garlic toast for dipping, and shredded cheese for those who want to add the gooeyness of a hot slice of pizza, and you have a meal that even fussy kids should enjoy! Or fussy husbands/wives/relatives/friends/neighbours/co-workers/random homeless people … the list goes on.

I’ll shut up now and give your the recipe. Cheers!

Easy Pizza Soup

The flavours of your favourite meaty pizza in a hot bowl of comfort soup!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: comfort, onion, pepperoni, peppers, pizza, sausage, soup, tomato
Author: Chris Pollard


  • Soup pot
  • Cutting board
  • Knife


  • 2 lbs sausage meat mild Italian
  • ¾ package pepperoni pizza slices
  • 1 medium onion white/yellow/sweet/your choice
  • 1 bell pepper (green/yellow/red/etc) diced
  • 2 cans condensed tomato soup
  • 2 cans water use tomato soup cans as measures
  • 1 can diced tomatoes 540mL
  • 227 grams mushrooms sliced (½ pound)
  • ground black pepper to taste
  • kosher salt to taste
  • 1 big pinch basil dried
  • 1 big pinch oregano dried
  • 1 big pinch sage ground


  • Add sausage meat to pot, fry on high heat. If you don't have loose sausage meat, squeeze the meat out of the casings of regular old mild Italian sausages and you're golden. It's what I do most of the time.
  • Break up sausage as it cooks. Not too fine though. Leave it a little chunky.
  • Once sausage is almost cooked through, add diced onions to the pot.
  • Reduce heat to between medium and medium-high. (One a 1-10 scale, about a 7.)
  • Take your pepperoni slices and cut them up. I make stacks and slice them in 8 wedges, like a pizza slice! But I'm weird. Cut them any way you want. I just find that a good size.
  • Add the pepperoni to the pot.
  • Dice up a large bell pepper and add it to the pot. Green peppers will give you the most colour contrast, and look nicer, but I used a yellow pepper for the soup in the photo, because I had one in the fridge. Use what you have. Green is just a little 'prettier' in the pot.
  • Add both cans of condensed tomato soup.
  • Stir it all together with the contents of your soup pot to coat everything.
  • Fill both cans with water (I use hot water to keep things from cooling down too much) and stir them into the pot.
  • Add can of diced tomatoes to the pot.
  • Add the package of sliced mushrooms to the pot.
  • Stir it all together and bring it back up to a boil.
  • Add salt, pepper, oregano, sage, and basil to the pot.
  • Reduce heat to low, cover, and let simmer for about 30 minutes. Stirring every 10 minutes or so to make sure nothing sticks/burns to the bottom of the pot.
  • When the mushrooms have shrunk down to about half their size (right around that magic 30 minute mark), give it a little taste, add any extra seasoning you think it needs, and serve.


If you like things spicier, you can substitute in spicy Italian sausage – or add a pinch or two of crushed chili flakes. 
We serve it with thick slices of garlic toast for dipping. My wife also likes to add a big pile of shredded mozzarella cheese while it’s piping hot for gooey, cheesy goodness. It’s really tasty, I’m just not a fan of melted cheese in my soup and how it always ends up sticking to the spoon. But it’s REALLY good that way. 
If you have other favourite pizza toppings, try adding them in! It’s a great recipe to experiment with.

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