pizza in a soup bowl

I remember when I had this soup for the first time…it was at a school carry-in. and I remember requesting the recipe from Ann Hall.  You’ve heard her name before mentioned in a previous post.  She has shared some amazing recipes in the past.  The first recipe that comes to mind when I think of Ann is her absolutely, wonderful Mounds Chocolate Cake!  I must get that recipe from her, as Ann no longer works at our school.  I know where to find her, though, when I need a good recipe.  This soup is what I call “pizza in a bowl.”  You start with mushrooms and onions and end with chopped pepperoni.  Another key ingredient that tops a good pizza is Italian sausage and you’ll find it in this soup recipe too!  My son and his wife recently made this soup for a United Way fundraiser (contest).  While this soup didn’t win, it has won in the hearts of everyone who has eaten it in our family.  My grandson is actually sitting beside me as I write this post and he said…”I love this soup!”  What more can I say?

The recipe calls for fresh.
Sometimes I do fresh, but 
I prefer canned mushrooms.

 The recipe calls for regular pepperoni.
I wasn’t paying attention and accidently
purchased turkey pepperoni.
Initially, I was worried, but since
I had no desire to drive into town to swap
the wrong bag for the right one, I went
ahead and put the turkey 
pepperoni in.  AND to my surprise…
there is no difference in the taste.  
Oh…yes there is one difference…
not in taste, but in nutrition!  
Turkey pepperoni has 70% less fat
than the real stuff.  I just made this
a healthier soup.  
 This picture doesn’t do this soup justice!
I’m having some difficulty adjusting to the time
change.  I now cook in the dark!  Working
with flash and my camera have put forth a challenge!
Mozzarella tops this soup, just like a pizza!

Pizza Soup
1 1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onions
1 teaspoon vegetable oil
2 cups water
1 can 15 oz pizza sauce
1 cup chopped pepperoni
1 cup chopped tomatoes
1/2 cup cooked Italian sausage
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
shredded mozzarella cheese for topping 

In a large soup pot, saute mushrooms and onions in oil for 2-3 minutes, or until tender.  Add water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning.  Bring to a boil over medium heat.  Reduce, cover and simmer for 20 minutes.  Before serving, stir in Parmesan cheese.  Top with mozzarella cheese.  

  • This recipe serves 4-6 people, so for a crowd, I suggest doubling or tripling all ingredients.   
  • I use canned, petite diced tomatoes
  • Canned mushrooms work just as well.  


  1. I can't wait to try this recipe!

  2. LauraLee Moore says:

    On the pizza soup – I don’t like mushrooms (yicch) – what else could I exchange them for – sweet red peppers, or zucchini, ?????

    • Missouri Farm Chick says:

      I think you will be fine to leave out the mushrooms and your substitution suggestions are great! I like the sweet red peppers idea the best! Let me know what you use and what the results are. I might have to make that change to make things interesting. Thanks for your question!