Cheesy Pizza Soup

5 from 1 vote

Cheesy pizza soup made with rich tomato sauce, melted cheese, and classic pizza flavors, an easy, comforting meal the whole family will love.

Prep Time45

Cook Time16

Total Time1 1

Course: Lunch, Main Dish

Cuisine: American/Italian

Servings: servings

Calories: 445kcal

Author: Rosemary Molloy

Ingredients

2 tablespoons olive oil
1 small onion or shallot (finely chopped)
½ cup sliced mushrooms
½ cup slivered bell peppers
1 can plum tomatoes (14.5 ounces)
1 cup beef stock/broth
1 cup chopped prosciutto or salami
½ teaspoon basil
½ teaspoon oregano
2-4 pinches salt (I would start with a couple of pinches of salt, add if needed depending on the saltiness of the prosciutto and broth)
1 cup shredded firm mozzarella

US Customary - Metric

Instructions

In a large skillet or pan add the olive oil, garlic clove, chopped onion, mushrooms and green pepper, stirring often until softened and lightly browned, remove the clove. Add the tomatoes, broth, prosciutto, basil, oregano and salt if needed. Cook for 10-15 minutes.
Pre-heat oven to broil.
Ladle the soup into 4 oven proof bowls, sprinkle with the cheese and broil for a couple of minutes or until the cheese melts and is bubbly, serve with cheese sticks or crusty bread. Enjoy!

Notes

How to store the leftover pizza soup?

Let the soup cool, then transfer to an airtight container and store in the fridge for up to 3 days. It's best to store the soup and cheese topping separately, if possible. The base freezes well. Let it cool completely, then freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.

How to reheat the soup?

Warm the soup gently on the stove or in the microwave. If you’ve stored the cheese separately, ladle the hot soup into oven-safe bowls, top with shredded mozzarella, and broil again just until bubbly.

Nutrition