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Easy 30-Minute Pizza Soup
5 from 24 votes

Easy 30-Minute Pizza Soup

Easy 30-Minute Pizza Soup combines sautéed onions, bell peppers, garlic, meatballs, pepperoni, and tomato-rich broth seasoned with Italian herbs and a touch of sugar to balance acidity. This hearty soup captures the flavors of pizza toppings in a comforting, warm broth garnished with mozzarella, Parmesan, parsley, and optional garlic toast or croutons.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 521 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 or 4 pieces garlic toast or 18 large croutons or as desired, for garnishing; divided
  • 2 tablespoons olive oil
  • 1 onion diced small, small, white or yellow
  • 1 green bell pepper seeded and diced small, or red bell pepper
  • 3 to 4 cloves garlic finely minced
  • 32 ounces beef broth reduced sodium
  • 32 ounces marinara sauce two 16-ounce jars
  • 6 ounces tomato paste
  • 2 to 3 teaspoons Italian seasoning or to taste
  • 1 to 2 teaspoons granulated sugar or to taste*
  • 26 ounces meatballs easiest to use a bag of frozen meatballs that are thawed before using, cooked
  • 6 ounces pepperoni halved or quartered (or use mini pepperoni, slices
  • salt optional and to taste
  • black pepper optional and to taste
  • 1 cup mozzarella cheese for garnishing; divided, shredded
  • ¼ cup Parmesan Cheese for garnishing; divided, grated
  • 2 tablespoon parsley optional for garnishing; divided, fresh
  • red pepper flakes optional for garnishing

Instructions

    Cup of Yum
  1. If you're going to bake garlic toast, garlic bread, French bread, or similar do it now according to package directions which likely means preheating your oven to 350F and cube the garlic toast now into 1 1/2-inch cubes (or do it after baking if desired), and bake for 5 minutes, flip, and bake for 5 more minutes. Get started on the rest of the recipe while it toasts. If you're using croutons, no need to bake or toast anything and just start the rest of the recipe.
  2. To a large soup pot or Dutch oven, add the olive oil, onions, bell peppers, and cook over medium-high heat to saute for about 3 to 4 minutes, or until vegetables are softening; stir frequently.
  3. Add the garlic and cook for 1 minute, or until fragrant; stir continuously.
  4. Add the beef broth, marinara sauce, tomato paste, Italian seasoning, sugar*, and stir to combine.
  5. Add the meatballs**, pepperoni, and simmer for about 15 minutes; stir occasionally.
  6. Taste the soup and if it needs salt, pepper, or more sugar, add it now. Tips - If the soup tastes at all flat or bland, it likely needs salt. if it tastes acidic or has too much of a bite, it needs more sugar. Pepper is always nice to give flavor without adding spiciness.
  7. Ladle the soup into bowls and evenly distribute the baked garlic toast or croutons over the top of each bowl as desired.
  8. Garnish as desired with the mozzarella, Parmesan, parsley, and optional red pepper flakes to taste, and serve immediately. Soup will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Reheat gently in the microwave. Store any garlic toasts or croutons airtight at room temp and apart from the soup or they will get soggy and disintegrate into the soup. See Notes for Slow Cooker*** instructions.

Notes

  • Add sugar gradually to balance tomato acidity, starting with 1 teaspoon and adjusting after simmering.
  • Use thawed, cooked meatballs of any preferred protein for convenience and flavor.
  • Slow cooker option: sauté onions, peppers, and garlic first, then combine all ingredients and cook on low for 4 hours or high for 2 hours.
  • The soup mainly requires simmering since ingredients are precooked, focusing on melding flavors.

Nutrition Information

Serving 1serving Calories 521kcal (26%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 38g (58%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 17g (85%) Trans Fat 0.3g (15%) Cholesterol 101mg (34%) Sodium 1494mg (62%) Potassium 1150mg (24%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1040IU (21%) Vitamin C 15mg (17%) Calcium 163mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 521

% Daily Value*

Serving 1serving
Calories 521kcal 26%
Carbohydrates 17g 6%
Protein 29g 58%
Fat 38g 58%
Saturated Fat 14g 70%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Trans Fat 0.3g 15%
Cholesterol 101mg 34%
Sodium 1494mg 62%
Potassium 1150mg 24%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1040IU 21%
Vitamin C 15mg 17%
Calcium 163mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.