Pizza night just got a cozy Italian twist with this cheesy pizza soup! Made with a rich tomato base, savory prosciutto, and golden broiled mozzarella, it’s a warm and comforting bowl you’ll crave all season.
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Pizza meets soup in this cozy and comforting bowl of goodness. With a rich tomato base, sautéed vegetables, and salty prosciutto or salami, it’s finished under the broiler with melty mozzarella, just like your favorite slice.
If your family loves a cheesy pull-apart pizza bread but also enjoys a warm bowl of something hearty like my prosciutto and bean soup, then this cheesy pizza soup is sure to be a hit.
Why You’ll Love This Recipe
- It has all the cozy flavors of my mushroom pancetta pizza, from a savory tomato sauce to bubbly mozzarella, but it’s in spoonable form.
- Whether you’re serving it for a quick lunch or pairing it with crusty Italian bread or Italian crescente bolognese for dinner, it’s a comforting meal that always hits the spot.
Ingredients Needed
- Plum tomatoes: Look for canned whole plum tomatoes for the best flavor and texture. They’ll simmer down into a rich base that gives this soup its deep tomato flavor.
- Prosciutto or salami: Either cured meat works well here. Prosciutto adds a delicate saltiness, while salami brings a bit more boldness.
- Mozzarella: Use a firm block of mozzarella that can be shredded and melts nicely under the broiler. Fresh mozzarella holds too much moisture and won’t brown as well.
- Vegetables: Onion (or shallot), mushrooms, and bell pepper add heartiness and balance the savory notes of the meat and cheese. You can slice them thin or chop finely depending on the texture you prefer.
- Beef broth: Adds depth and richness that water or vegetable broth doesn’t quite match. If using a low-sodium version, taste and adjust the salt as needed.
How to Make Cheesy Pizza Soup
To start, warm the olive oil in a large skillet or saucepan, then add a whole garlic clove for flavor. Toss in the chopped onion, mushrooms, and bell pepper, and sauté everything until it’s soft and lightly golden.
Next, stir in the tomatoes, broth, prosciutto or salami, and a good sprinkle of oregano and basil. Let it simmer gently so the flavors come together and the soup thickens slightly.Â
While the soup finishes, turn on the broiler and get out four oven-proof bowls. Ladle the soup into each one, top generously with shredded mozzarella, and broil just until the cheese is melted and bubbling.
Serve cheesy pizza soup hot, with warm cheesy breadsticks or a hearty bread for dipping!Â
Recipe Tips
- Don’t forget to remove the garlic clove after sautéing. It adds subtle flavor without overpowering the soup.
- Taste the soup before adding more salt. The prosciutto and broth can vary in saltiness, so it’s best to season at the end.
- When broiling the cheese, keep a close eye on the bowls. The mozzarella melts and browns quickly once it starts bubbling.
- Let the cheesy pizza soup recipe rest for a couple of minutes before serving. This helps the flavors settle and prevents any burned mouths from that hot cheese topping.
Variations
- Swap the meat: Instead of prosciutto or salami, you could use cooked ground sausage for a heartier soup. Just be sure to brown and drain it first before adding it to the pot.
- Add more cheese: Stir in a handful of grated Parmesan for extra richness, or sprinkle some on top with the mozzarella before broiling.
- Make it more filling: For a more substantial meal, add a small handful of cooked pasta like ditalini or elbow noodles to each cheesy pizza soup bowl before broiling.
This cheesy pizza soup is everything you love about a classic slice, served up warm and comforting in a bowl. Loaded with melty cheese, savory tomato flavor, and all your favorite pizza toppings, it’s the perfect cozy meal for busy weeknights or relaxed weekend dinners. Just add a sprinkle of extra cheese and a slice of crusty bread, and enjoy every delicious spoonful! Buon Appetito!
- 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
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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.
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Pre-heat oven to broil.
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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!
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.
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Calories: 445kcal | Carbohydrates: 12g | Protein: 17g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 1122mg | Potassium: 578mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1020IU | Vitamin C: 35mg | Calcium: 193mg | Iron: 2mg | Phosphorus: 246mg
Recipe FAQs
How should I store leftovers?
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.
Can I freeze pizza soup?
Yes, 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 do I reheat it?
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.
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