Pepperoni Pizza Soup

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: Makes: 8 servings
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3 3/4 ounces thinly sliced pepperoni

16 medium white button mushrooms, sliced

3 cloves garlic, finely chopped

1 small red onion, sliced 1/8-inch thick

1 teaspoon dried oregano

Kosher salt

6 cups low-sodium chicken broth or stock

One 32-ounce jar marinara sauce

1/4 cup grated Parmesan, plus more for serving

4 slices sourdough whole wheat bread, halved

1 tablespoon olive oil

1 1/2 cups shredded mozzarella

1/4 cup torn fresh basil leaves, for serving, optional


  1. Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
  2. Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
  3. Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
  4. Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.