This pizza soup with pepperoni is like enjoying a slice of pizza served in a warm, comforting bowl. It’s an easy, family-friendly fall or winter soup that kids and adults both love. Serve with breadsticks, rolls, or crusty bread to soak up the rich, cheesy broth.
Pizza soup is the ultimate comfort meal: hearty, cheesy, and full of familiar pizza flavors. Most children are drawn to anything labeled “pizza,” and adults appreciate the cozy, satisfying combination of beef, tomato, pepperoni, and melted cheese. I like to serve this soup with breadsticks or a slice of toasted Italian bread for dipping. You can easily customize the recipe to suit your family’s tastes—add mushrooms, swap ground beef for sausage, or increase the pepperoni for more pronounced cured-meat flavor.
This one-pot recipe is straightforward and forgiving. It’s an ideal weeknight dinner because it comes together quickly and the ingredients are flexible. Below you’ll find an updated, clear recipe with simple steps, ingredient details, and helpful tips to get the best results.
Pizza Soup
I originally developed this pepperoni pizza soup recipe years ago. Over time I’ve refined the seasonings and method to boost depth of flavor and balance. The result is a robust soup that tastes like pizza—tomato-forward with savory beef, pepperoni, Italian herbs, cream, and Parmesan for richness. It’s an easy crowd-pleaser and makes great leftovers.
When you make this soup, prepare your toppings and cheese ahead of time so everything is ready when the pot is finished. If you want, reserve some mozzarella for sprinkling on each bowl when serving so each diner can add as much melted cheese as they like.
How to make it
If you’ve never made pizza soup before, don’t worry—it’s very simple. The key is to build flavor in layers: brown the meat, soften the vegetables, concentrate the tomato base, then finish with cream and cheese. Taste and adjust salt and pepper at the end, remembering that ingredients like beef base, Parmesan, and pepperoni contribute saltiness.
- Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add 1/2 lb ground beef and cook until browned, breaking it up with a spoon. Drain excess fat and remove the beef to a plate.
- In the same pot, sauté 2 diced red bell peppers for about 4–5 minutes until slightly softened. Add 1 medium diced onion and continue cooking until the onion is translucent and fragrant.
- Stir in 3 tablespoons tomato paste and one 14.5 oz can fire-roasted diced tomatoes. Cook, stirring occasionally, for about 5 minutes to deepen the tomato flavor.
- Add 4–5 teaspoons minced garlic and cook just until fragrant, about 30–60 seconds—don’t let the garlic burn.
- Return the cooked ground beef to the pot. Add 5 oz pepperoni (sliced or chopped), 2 tablespoons unsalted butter, beef base (or bouillon) to taste, and 4 1/2 cups water. Season with 2 1/2 teaspoons each onion powder and garlic powder, 2 teaspoons parsley flakes, 1 1/2 teaspoons dried oregano, 1 1/4 teaspoons crushed red pepper (adjust for heat), and 1 teaspoon sugar. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat and simmer, covered, for about 15 minutes to let flavors meld.
- Remove the lid and stir in 1/4 cup heavy whipping cream and 3 teaspoons grated Parmesan cheese. Simmer a few minutes until warmed through and slightly thickened. Taste and season with salt and pepper as needed, remembering the dish will already contain salty elements from the pepperoni and Parmesan.
- Ladle into bowls and serve with shredded mozzarella on the side, or sprinkle mozzarella over each bowl so it melts on top of the hot soup. Serve with breadsticks, rolls, or crusty bread for dipping.
Pizza Soup
Ingredients
- 1 tbsp vegetable oil
- 1/2 lb ground beef
- 1 medium onion, diced
- 1 red onion, finely diced (optional)
- 4 tsp minced garlic (about 4 cloves), finely minced
- 2 red bell peppers, diced
- 3 tbsp tomato paste
- 14.5 oz fire-roasted diced tomatoes (1 can)
- 5 oz pepperoni (I used turkey pepperoni), sliced or chopped
- 4 1/2 cups water (or use low-sodium broth for more flavor)
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 2 tsp parsley flakes
- 1 1/2 tsp dried oregano
- 1 1/4 tsp crushed red pepper (adjust to taste)
- 1 tsp sugar
- 3 tsp grated Parmesan cheese (plus more for serving)
- 2 tbsp unsalted butter
- 1/4 cup heavy whipping cream
- Salt and pepper, to taste
- Shredded mozzarella cheese for serving
Instructions
- Heat the oil in a large pot and brown the ground beef. Drain excess fat and set beef aside.
- Sauté the diced red bell peppers for about 5 minutes, then add the diced onion and cook until translucent.
- Add the tomato paste and fire-roasted tomatoes, cooking for about 5 minutes while stirring occasionally. Stir in the minced garlic and cook until fragrant.
- Return the beef to the pot along with the pepperoni, butter, beef base (if using), water, and all dried seasonings and sugar. Stir, bring to a boil, then reduce heat and simmer for about 15 minutes.
- Remove the lid, stir in the heavy cream and Parmesan, and simmer a few more minutes. Adjust seasoning with salt and pepper as needed. Serve topped with shredded mozzarella or offer mozzarella on the side for individual preference.
Notes
Nutrition (approximate per serving)
Variations and Tips
For a sausage-forward version, replace the ground beef with Italian sausage or use half beef and half sausage. Add sliced mushrooms with the peppers if you enjoy their texture and flavor. To make this lighter, use half-and-half instead of heavy cream or omit the cream entirely and finish with extra Parmesan for richness. Leftovers store well in the refrigerator for 3–4 days and reheat gently on the stovetop.
You may also like:
One Pot Lasagna Soup
Lazy Lasagna
Easy Tomato Bisque
Homestyle Ground Beef Casserole
Italian Mac and Cheese