Pizza Pot Pie Soup

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 created this soup mashup on a chilly evening when everyone was craving both pizza and something warm. It quickly became a weeknight staple for its fun twist and easy vegetarian swaps.

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

Prepare Vegetables:

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent.

Sauté and Add Meats:

Add bell pepper, mushrooms, and garlic. Sauté for 4 to 5 minutes until softened. 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 to 20 minutes to meld flavors.

Prepare Bread Topping:

Preheat oven broiler if using oven-safe pot or prepare to bake bread topping separately.

Cheese and Final Assembly:

Stir in mozzarella and Parmesan cheese until melted. Adjust seasoning. 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 to 8 minutes until golden and puffed. If not oven-safe, bake dough or biscuits separately according to package instructions and serve atop each bowl.

Serve:

Ladle soup into bowls. Top with a scoop of ricotta cheese if using and a piece of golden bread topping. Serve hot.

Pin

This soup is now a family favorite for Friday game nights. The fun bread topping always gets everyone excited to help serve and share around the table.

Required Tools

Large pot or Dutch oven, knife and cutting board, ladle, oven or broiler if using bread topping in-pot, and baking sheet if baking bread topping separately.

Allergen Information

Contains wheat/gluten in the bread topping, dairy from the cheeses, and potential soy in processed meats. Always check ingredient labels if allergies are a concern.

Nutritional Information

Per serving: Calories: 480, Total Fat: 24 g, Carbohydrates: 44 g, Protein: 22 g.

Pin

This mashup is perfect for cozy nights and fast weeknight dinners. The extra cheese and bread make every bite irresistible.

Recipe Q&A

→ Can I make this dish vegetarian?

Yes, simply omit the sausage or pepperoni and use plant-based alternatives or extra vegetables to keep it flavorful.

→ What type of cheese works best?

Mozzarella and Parmesan provide creamy and sharp flavors, while ricotta adds a smooth topping if desired.

→ How do I prepare the bread topping?

Use refrigerated dough or biscuits brushed with butter and garlic powder; bake or broil until golden and puffed.

→ Can I cook this without an oven-safe pot?

Yes, bake the bread topping separately and add it atop the dish before serving.

→ What herbs enhance the flavor?

Dried oregano and basil complement the tomato base, with optional red pepper flakes for a mild kick.