Pizza Soup is a hearty, robust tomato soup filled with Italian flavors and ingredients. It’s supremely delicious and can be served as an appetizer or as an entree with a side salad or grilled cheese sandwich.
Inspired by a supreme pizza, this meaty Pizza Soup is a nourishing meal that feeds a crowd. Its great for lunch or dinner and an excellent freeze ahead meal because it makes a gallon of soup!
Last fall, it got cold fast, which meant that I had to harvest what I could from the garden before everything froze. So I ended up with tons of tomatoes, peppers and basil. Sounds like a pizza, right? But when it gets cold I go into a soup making frenzy. Nothing is as comforting in cold weather as a hot bowl of soup. It warms you from the inside out.
So being the soup whisperer, I made up a soup without a recipe using what was on hand. And that’s just how Pizza Soup was invented. Trouble is when you just wing it, you can’t share the recipe!
Lucky for you, it’s that soup making time of year again because it’s cold. But there is not much to harvest because the garden did not produce as well as I would have liked.
See those tomatoes? They came from a volunteer plant that did better than all my other tomato plants this year, most of which produced NOTHING! This little plant that could grew up through weed block plastic late in August. I just couldn’t pull it, so when the cold weather came, I took mercy upon this little plant and covered it in plastic. It has repaid me by continuing to produce these gorgeous cherry tomatoes. Not enough to make soup, but enough to garnish it!
I moved my potted basil plant inside too late, but it’s in a sunroom trying to make a comeback. So this basil came from the grocery store, as did everything but a few purple peppers. It’s a sad time of year for me as the little garden I’ve planted slips quietly into winter. I love that garden where I sow my tears of joy and sadness.
So now starts the time of year where I start obsessively cooking and baking. The kitchen is cozy and the warmth helps during these short days.
It being November, I am very thankful for grocery stores. We are lucky to be able to find fresh ingredients year round…things like fire roasted canned tomatoes, because nothing is as sad as winter tomato if you’re a cook! Fresh peppers, onions, sausage, ready made pasta….Simple ingredients can become a tasty pot of soup that the family gathers around to ward off the chill.
- 1 lb sweet Italian sausage removed from casings
- 1 lb lean ground beef
- 8 cups thinly sliced green and red peppers
- 3 cups thinly sliced onions
- 5 cloves garlic thinly sliced
- 2 28 oz cans fire roasted diced tomatoes
- 5 cups beef stock or more
- 1 TB Italian seasoning see notes
- cup ¼ red wine
- 2 cups ditalini pasta
- Salt and pepper to taste
- Parmesan cheese grated
- Fresh basil or parsley
In a large soup, brown Italian sausage and ground beef over medium heat until mostly cooked.
Remove heat with a slotted spoon, leaving behind pan drippings.
Turn heat up to medium-high and sauté peppers, onions, garlic and spices until onions are translucent.
Add tomatoes, wine and beef stock and bring to a boil.
Return meat to the pan and reduce heat to a gentle simmer.
Meanwhile, cook ditalini according to package instructions, drain and set aside.
Let simmer until tomatoes have broken down and the flavors have come together, about 1-2 hours.
Add ditalini to soup and salt and pepper to taste.
Serve garnished with parmesan cheese and fresh herbs.
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