Meat Lovers Pizza Soup
This hearty Meat Lovers Pizza Soup combines Italian sausage, crispy pepperoni, smoky bacon, tomatoes, and Italian seasonings in a rich, savory broth. Finished with shredded mozzarella and Parmesan cheese, it's an easy comfort food recipe that delivers all the delicious flavors of a loaded meat lovers pizza in one bowl.
Ingredients
- 1 lb ground Italian sausage
- 3 oz sliced pepperoni
- 3 oz chopped bacon
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 1 can 28 oz diced tomatoes
- 1 can 15 oz tomato sauce
- 2 cups beef bone broth
- 2½ teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoon sugar
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Before cooking, prepare the ingredients. Chop 3 ounces of bacon. Cut 3 ounces of pepperoni slices in half. Dice 1 medium yellow onion. Dice 1 medium green bell pepper. Measure the seasonings, broth, tomato sauce, and cheese. Having everything prepared makes the cooking process easier.
- Place a large 6-quart soup pot or Dutch oven over medium heat. Add the chopped bacon. Cook for approximately 5 to 7 minutes, stirring occasionally, until the bacon becomes crispy. Using a slotted spoon, remove the bacon and transfer it to a paper towel-lined plate. Set aside. Carefully remove excess bacon grease from the pot, leaving approximately 1 tablespoon if needed for cooking the pepperoni.
- Add the sliced pepperoni to the same pot. Cook over medium-high heat for approximately 3 to 5 minutes, stirring occasionally. Allow the pepperoni to develop slightly crispy edges. Remove the pepperoni using a slotted spoon and set aside with the bacon.
- Add 1 pound of ground Italian sausage to the pot. Cook over medium-high heat for approximately 5 to 7 minutes. Use a wooden spoon or spatula to break the sausage into smaller pieces as it cooks. Continue cooking until the sausage is browned and reaches an internal temperature of 160°F. Drain excess grease if necessary.
- Add the chopped onion and green bell pepper to the sausage. Stir everything together. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften. The onions should become slightly translucent, and the peppers should remain tender with a little bite.
- Pour in: 1 can (28 ounces) diced tomatoes, including the juices, 1 can (15 ounces) tomato sauce, and 2 cups beef bone broth. Stir until everything is combined.
- Stir in: 2½ teaspoons Italian seasoning, 1 tablespoon Worcestershire sauce, and 1 tablespoon sugar. Mix thoroughly. Taste the broth and add the remaining tablespoon of sugar only if needed.
- Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to low. Allow the soup to simmer uncovered for approximately 10 minutes. Stir occasionally to prevent sticking. This allows the tomatoes, sausage, vegetables, and seasonings to blend together.
- While the soup simmers, prepare: 1 cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, Reserved crispy pepperoni, and Reserved crispy bacon. Divide the toppings evenly among the servings.
- Ladle the hot soup into individual serving bowls. Top each bowl with: Crispy pepperoni, Crispy bacon, Shredded mozzarella cheese, and Grated Parmesan cheese. Allow the cheese to soften and melt slightly from the heat of the soup. For additional flavor, garnish with chopped parsley or crushed red pepper flakes. Serve immediately.
Video
Recipe Tips
Crisp the Pepperoni Before Adding It to the Soup
One of the best things you can do for this recipe is cook the pepperoni separately before serving.
Heating the pepperoni releases some of its oils and intensifies its flavor.
It also gives the edges a slightly crispy texture.
If you add the pepperoni directly to the soup without cooking it first, you'll miss out on some of that texture and flavor.
Additional tips:
- Drain excess grease. Italian sausage, bacon, and pepperoni can release quite a bit of fat. Remove excess grease before adding the tomatoes and broth so the soup doesn't become overly oily.
- Use freshly shredded cheese. Freshly shredded mozzarella melts more smoothly than many packaged shredded cheeses.
- Don't overdo the sugar. Start with 1 tablespoon and taste the soup before adding more.
- Adjust the consistency. If you prefer a thicker soup, simmer it uncovered for an additional 5 to 10 minutes. For a thinner soup, add a little more beef broth.
- Add cheese when serving. For the best presentation, add the mozzarella and Parmesan directly to each bowl rather than mixing all the cheese into the pot.
