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Judi's Pizza Soup


During the fall and winter I make homemade soup once a week. I’ve got dozens of delicious soup recipes, but the Pizza Soup was the favorite of our sons, Keith and Mark. It’s really easy to make. I apologize for the inexact quantities, but this is another recipe that I’ve never written down…and haven’t made it since last winter! I’ve given the basic recipe, but don’t be afraid to add other items you enjoy on your pizza…including a dash of red pepper sauce!















2 pounds turkey italian sausage
spicy or mild
1 package pepperoni
1 red onion
3 sweet bell peppers
1 of each - yellow / red / orange
4 garlic cloves
1 mushrooms, canned
drained, rinsed, sliced
1 can black olives
drained, rinsed, sliced
½ package tortellini
or mini-ravioli, cooked according to package instructions, drained and rinsed with cool water
1 jar pasta sauce
2 cans vegetarian chicken broth, non-fat, low-sodium
1 tomatoes, canned
2 tablespoons italian seasoning
salt and black pepper
to taste
Parmesan cheese
garlic bread


Cook mini-raviolis or tortellinis according to package instructions, drain and rinse with cold water, set aside.

Remove sausage from casings and sauté until no longer pink.

Remove sausage from pan and clean pan.

Add olive oil to bottom of sauté pan.

Sauté onions and peppers, and fresh mushrooms if you are using them. After the onions and peppers are almost done, add the garlic. Sauté for a few more minutes.

Add sausage to pan.

Add drained and rinsed olives and mushrooms (if you are using canned)

Open and add pasta sauce and 2 cans of chicken broth.

Add canned tomatoes….don’t drain!

Slice about half the package of the sliced pepperoni into ½ to ¾ inch strips; Add to soup mixture.

Add Italian seasonings.

Add drained and rinsed mini-raviolis. Just add a bit at a time to see how thick you want your soup.

Add additional pasta or pizza sauce or chicken broth to create the consistency you want.

Taste and adjust seasonings. You may want to add more Italian seasoning, salt, pepper.

Simmer on low heat for up to 45 minutes. Stir occasionally so the raviolis don’t stick to the bottom.

Serve bowls of soup with parmesan cheese and garlic toast.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 50% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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