Pin It A comforting, hearty soup that combines the cheesy, savory flavors of pizza with the cozy, spoonable texture of a pot pie—ready in under an hour on your stovetop.
I first made this pizza pot pie soup mashup on a chilly evening when my family couldn't decide between ordering pizza or craving a comforting soup. The combination was such a hit, it's requested every week now.
Ingredients
- Vegetables: 1 medium yellow onion (diced), 1 red bell pepper (diced), 2 cloves garlic (minced), 1 cup mushrooms (sliced)
- Meats (optional): 200 g (7 oz) Italian sausage or pepperoni (sliced; substitute with plant-based sausage for vegetarian)
- Soup Base: 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon salt (or to taste), 1/4 teaspoon black pepper, 1 can (400 g/14 oz) diced tomatoes, 3 cups (720 ml) low-sodium chicken or vegetable broth, 1/2 cup tomato sauce or pizza sauce, 1 tablespoon tomato paste
- Dairy: 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 cup ricotta cheese (optional, for topping)
- Bread Topping: 1 sheet refrigerated pizza dough or 4 small biscuits, 2 tablespoons melted butter, 1 teaspoon garlic powder, 1 tablespoon chopped fresh parsley (optional)
Instructions
- Make the Soup:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent. Add bell pepper, mushrooms, and garlic. Sauté for 4–5 minutes until softened.
- Add Protein:
- Add Italian sausage or pepperoni, if using, and cook until browned. Drain excess fat if necessary.
- Season and Simmer:
- Stir in oregano, basil, red pepper flakes, salt, and black pepper. Add diced tomatoes, tomato sauce, tomato paste, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes to meld flavors.
- Prepare Bread Topping:
- Preheat oven broiler (if using oven-safe pot) or bake bread topping separately. Stir in mozzarella and Parmesan cheese until melted. Adjust seasoning if needed.
- Bake and Serve:
- If using an oven-safe pot, lay pizza dough or biscuits over soup. Brush with melted butter, sprinkle with garlic powder and parsley. Broil or bake for 5–8 minutes until golden and puffed. If not oven-safe, bake dough/biscuits separately according to package instructions and serve atop each bowl. Ladle soup into bowls. Top with ricotta cheese (if using) and a piece of golden bread topping. Serve hot.
Pin It 
This soup has become our go-to for pizza night with the kids. Watching my family break through the golden bread crust to reveal the cheesy soup underneath is a memory I cherish.
Flavor Variations
Add chopped spinach or black olives for extra flavor, or try different cheeses and toppings according to your family's pizza favorites.
Serving Suggestions
Serve alongside a light Italian red wine like Chianti, or pair with a simple green salad for a complete meal.
Allergen & Nutrition Info
Per serving: 480 calories, 24 g total fat, 44 g carbohydrates, 22 g protein. Contains gluten (dough), dairy (cheese), and possible soy; check meat or vegan alternatives for allergens.
Pin It 
This pizza pot pie soup delivers all the best parts of pizza and pot pie in one comforting spoonful. A delicious mashup that's perfect for family dinner any night!
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, simply omit the sausage or pepperoni and substitute plant-based alternatives for a meat-free version without compromising flavor.
- → What type of bread topping works best?
Refrigerated pizza dough or small biscuits work well, providing a crispy, buttery topping when broiled or baked until golden.
- → How long does it take to prepare this dish?
Preparation takes about 15 minutes with an additional 35 minutes of cooking, making it ready to serve in under an hour.
- → Can I add extra vegetables to enhance flavor?
Definitely! Chopped spinach or black olives are great additions that complement the existing vegetable mix and enhance depth.
- → Is it possible to make this gluten-free?
To make gluten-free, substitute the bread topping with a gluten-free dough or omit it entirely while maintaining the savory base.