Pin A comforting, hearty soup that combines the cheesy, savory flavors of pizza with the cozy, spoonable texture of a pot pie—ready in under an hour on your stovetop.
This soup was an instant hit in my kitchen—the cheesy topping and rich tomato broth remind me of pizza get-togethers, but with the homey feel of a classic pot pie. Everyone always comes back for seconds.
Ingredients
- Vegetables: 1 medium yellow onion, diced, 1 red bell pepper, diced, 2 cloves garlic, minced, 1 cup mushrooms, sliced
- Meats (optional): 200 g (7 oz) Italian sausage or pepperoni, sliced (substitute with plant-based sausage for vegetarian)
- Soup Base: 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, 1 can (400 g/14 oz) diced tomatoes, 3 cups (720 ml) low-sodium chicken or vegetable broth, 1/2 cup tomato sauce or pizza sauce, 1 tablespoon tomato paste
- Dairy: 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 cup ricotta cheese (optional, for topping)
- Bread Topping: 1 sheet refrigerated pizza dough or 4 small biscuits, 2 tablespoons melted butter, 1 teaspoon garlic powder, 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare Vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent.
- Saute Aromatics:
- Add bell pepper, mushrooms, and garlic. Sauté for 4–5 minutes until softened.
- Add Meats:
- Add Italian sausage or pepperoni, if using, and cook until browned. Drain excess fat if necessary.
- Season Soup Base:
- Stir in oregano, basil, red pepper flakes, salt, and black pepper.
- Simmer:
- Add diced tomatoes, tomato sauce, tomato paste, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes to meld flavors.
- Prepare Bread Topping:
- Preheat oven broiler (if using oven-safe pot) or prepare to bake bread topping separately.
- Add Cheese:
- Stir in mozzarella and Parmesan cheese until melted. Adjust seasoning if needed.
- Bake or Broil Bread:
- If using an oven-safe pot, lay pizza dough or biscuits over soup. Brush with melted butter, sprinkle with garlic powder and parsley. Broil or bake for 5–8 minutes until golden and puffed. If not oven-safe, bake dough/biscuits separately according to package instructions and serve atop each bowl.
- Serve:
- Ladle soup into bowls. Top with a scoop of ricotta cheese (if using) and a piece of golden bread topping. Serve hot.
Pin One rainy weekend, my family all pitched in to create this soup together—mixing toppings and sneaking extra cheese. Even the picky eaters went for seconds!
Required Tools
Large pot or Dutch oven, knife and cutting board, ladle, oven or broiler (if using bread topping in-pot), baking sheet (if baking bread separately).
Allergen Information
Contains wheat/gluten (pizza dough/biscuits), dairy (cheeses), and potential soy (in processed meats). Meat toppings may contain additional allergens; always check labels.
Nutritional Information
Per serving: 480 calories, 24 g total fat, 44 g carbohydrates, 22 g protein.
Pin Pizza Pot Pie Soup brings comfort and fun to the table. Enjoy it fresh from the pot and don't forget an extra sprinkle of shredded mozzarella on top.
Recipe Q&A
- → Can I make this without meat?
Yes, substitute Italian sausage or pepperoni with plant-based alternatives or omit entirely for a vegetarian option.
- → How do I achieve a crispy bread topping?
Use refrigerated pizza dough or biscuits placed atop the mixture, brushed with butter and broiled or baked until golden and puffed.
- → Which herbs enhance the flavor best?
Dried oregano and basil provide a classic Italian aroma that complements the cheesy and tomato base wonderfully.
- → Can I prepare this on the stovetop only?
Yes, the soup can be fully cooked on the stovetop; bake the bread topping separately if your pot is not oven-safe.
- → Are there any suggested additions for extra flavor?
Chopped spinach or black olives can be added for additional layers of taste and texture.
- → What pairings complement this dish?
A light Italian red wine, such as Chianti, pairs nicely with the savory and cheesy elements.