Name: Pizza Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 cup sliced mushrooms; 1 zucchini, chopped; 1 (28 oz) can crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes (optional); 3 cups vegetable broth; 1/2 cup dairy-free shredded mozzarella (or regular); 1/4 cup nutritional yeast (or grated Parmesan); Salt and pepper to taste; Fresh basil for garnish; Optional: vegan or regular pepperoni or sausage slices for topping

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All the cheesy, herby, tomato-rich flavors I love in a classic slice of pizza—transformed into a warm, comforting bowl of soup. This Pizza Soup takes everything I crave in comfort food and turns it into a healthier, one-pot meal that’s perfect for busy weeknights. Whether I keep it vegan or add some classic toppings, it always hits the spot.

Pizza Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 bell pepper, chopped

1 cup sliced mushrooms

1 zucchini, chopped

1 (28 oz) can crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon crushed red pepper flakes (optional)

3 cups vegetable broth

½ cup dairy-free shredded mozzarella (or regular)

¼ cup nutritional yeast (or grated Parmesan)

Salt and pepper to taste

Fresh basil for garnish

Optional: vegan or regular pepperoni or sausage slices for topping

Directions

I heat olive oil in a large pot over medium heat, then sauté the diced onion for about 3–4 minutes until it turns translucent.

I stir in the garlic, bell pepper, mushrooms, and zucchini, cooking everything together for 5–6 minutes until the vegetables are soft.

Next, I add the crushed tomatoes, tomato paste, oregano, basil, thyme, red pepper flakes (if using), and vegetable broth. I give everything a good stir.

I bring the soup to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes.

I stir in the shredded mozzarella and nutritional yeast, letting the soup simmer for another 5 minutes until the cheese is melted and the soup thickens slightly.

I season with salt and pepper to taste, then ladle the soup into bowls and top it off with pepperoni or sausage if I'm in the mood. A sprinkle of fresh basil seals the deal.

Servings and timing

This recipe makes 4 servings and takes a total of 35 minutes from start to finish.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per serving: Approximately 210 kcal

Variations

I like adding cooked lentils or white beans for extra protein.

Sometimes I swap the zucchini for spinach or kale for more greens.

For a heartier feel, I stir in a handful of cooked quinoa or small pasta at the end.

When I want a meatier version, I sauté some Italian sausage or pepperoni with the onions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over medium heat or in the microwave for 1–2 minutes per bowl. If the soup thickens too much in the fridge, I just add a splash of broth or water while reheating to loosen it up.

FAQs

How can I make this soup even more filling?

I often add cooked pasta, rice, or beans to bulk it up. Even just a scoop of quinoa adds texture and protein.

Can I freeze Pizza Soup?

Yes, I freeze this soup in individual portions for up to 3 months. I make sure to let it cool completely before storing, and I avoid freezing it with the optional cheese or toppings added.

What kind of cheese works best?

I usually go with dairy-free mozzarella, but regular shredded mozzarella or even provolone works great. Nutritional yeast gives it a cheesy flavor boost too.

Is this soup low-carb?

Yes, it’s naturally low in carbs—especially if I skip any added pasta or grains. It fits nicely into a low-carb or keto-inspired meal plan.

Can I use different vegetables?

Absolutely. I’ve swapped in broccoli, spinach, kale, or even eggplant depending on what I have in the fridge. This soup is very forgiving.

Conclusion

This Pizza Soup is my go-to when I want the comfort of pizza without the guilt. It’s quick, customizable, and loaded with flavor. Whether I’m making it vegan, vegetarian, or adding some classic meat toppings, it always satisfies that pizza craving in a nourishing, spoonable way. It’s one of those weeknight dinners I keep coming back to—because it’s just that good.

Recipe:

Pizza Soup

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

All the cheesy, herby, tomato-rich flavors of pizza transformed into a warm, comforting, and healthy bowl of soup. This one-pot meal is vegan-friendly, gluten-free, and ready in just over 30 minutes—perfect for cozy weeknights.

Instructions

Heat olive oil in a large pot over medium heat.
Sauté the diced onion for 3–4 minutes until translucent.
Stir in garlic, bell pepper, mushrooms, and zucchini. Cook for 5–6 minutes until vegetables are soft.
Add crushed tomatoes, tomato paste, oregano, basil, thyme, red pepper flakes (if using), and vegetable broth. Stir well.
Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
Stir in shredded mozzarella and nutritional yeast. Simmer for an additional 5 minutes until cheese melts and soup slightly thickens.
Season with salt and pepper to taste.
Ladle into bowls and top with optional pepperoni or sausage. Garnish with fresh basil and serve warm.