Pizza Soup

Soup season is upon us and I have been making many of my old standbys like Chicken and Wild Rice and Roasted Cauliflower Potato Leek. This week I decided to try something new. I came across a recipe for Pizza Soup in a Slow Cooker. I was intrigued, but not too impressed…it was basically open and dump. I knew that I could improve on a good idea, so I formulated a plan on my morning walk. Fresh veggies and good Italian sausage were the cornerstone. A crunchy bread and cheese topping would stand in for crust  and would be the crowning glory. Tomatoes and stock would be the foundation for the liquid with a little something to make it creamy. Now to make it happen.

I used  2 good sized links of Chicken Italian Sausage from Fresh Thyme (my personal favorite). Heirloom Peppers and Cremini Mushrooms along with Onions and Garlic rounded out the “toppings.” For good measure, I added some Ripe Olives and Pepperoni for that “Supreme” feel. I used Fire Roasted Tomatoes and plain old Tomato Sauce along with some Chicken Stock. To give the soup a creamier texture I added some cream cheese. Now for the “crust.”

I am a crust person, especially the crispy edges. How to replicate that? In a perfect world, I would have made my own crostini, but I had no beautiful crusty bread. I did however, have croutons and it was a premade shortcut that I could live with. What is pizza without cheese? That shouldn’t even be a question. I used a blend of Italian cheeses including Romano, Asiago, and Parmesan. So, it was now showtime.

It went together in the usual way, the sausage, which I pinched out of the casings into little bites that browned in olive oil. The sausage came out and the veggies went in. They cooked long enough to soften a bit and smell delightful. The stock and tomato products went in next and a short simmer got everyone well acquainted. The latecomers were the olives, pepperoni, and cream cheese. Now I had a sausage tomato soup. It was time to make the “Crust.”

I ladled the soup into oven proof bowls and topped each one with a handful of croutons and a generous sprinkling of cheese. Then it was off to the broiler where it took on the golden brown crunchiness I was looking for. While it was not a tasty slice, it was a tasty soup that tasted a whole lot like pizza.

Pizza Soup
Servings: 4
Author: binner216@comcast.net
Ingredients
  • 1 Tbsp. Olive Oil
  • 2 Links Italian Sausage Pork, chicken, or turkey
  • 1 Medium Onion Coarsely chopped
  • 3 Cloves Garlic Chopped
  • 1 Cup Cremini Mushrooms Sliced
  • 1 Cup Sweet Peppers Your choice, sliced
  • 1 Can Diced Tomatoes
  • 1 Can Tomato Sauce 15 ounce size
  • 2 Cups Stock Beef or chicken
  • 1 Tsp. Italian Herb Blend More or less to taste
  • 2 Ounces Cream Cheese
  • 2 Ounces Pepperoni Sliced
  • 1 Can Sliced Olives Your choice, small
  • 4 Ounces Italian Cheese Blend
  • 1-1/2 Cups Croutons
Instructions
  1. Heat the olive oil in a large soup pot. Pinch off small bits of sausage from the casing and drop them into the pan. Brown lightly. Remove from pot , leaving the drippings.

  2. Add the onions to the pot and cook for about 3-4 minutes, just until they begin to soften. Add the garlic, mushrooms, and peppers. Cook a few minutes just until they start to soften. Add the Italian herb blend, diced tomatoes and the tomato sauce, along with the stock. Stir to blend and allow to simmer for about 15 minutes.

  3. Stir in the drained olives and the pepperoni. Cut the cream cheese into small pieces and add to the pot. Cook and stir until the cheese melts.

  4. Spoon the soup into 4 oven proof soup bowls. Top with a handful of croutons and sprinkle with the Italian cheeses. Broil 3-4 minutes or until the cheese is melted and the croutons are golden.

This is my version. Choose the ingredients that you enjoy on your pizza. This soup is yummy and doesn’t take much time to get in your tummy.