About 10 years ago I went out to lunch with a few co-workers and had the most interesting soup I have ever tasted in my life, pizza soup. I raved on and on about it to my husband and we have gone back to that same restaurant several times since then and they have never had it again. For 10 years I have still been able to taste that soup and I have craved it many, many times.
Since I am an ambassador for the Ragu Mom’s the Word on Dinner program, I figured what better time to experiment and try to make pizza soup myself!
I searched online for pizza soup recipes and didn’t find any that seemed to be like the one I decided to mix and match, taking clues from several recipes I found. I NAILED IT! I couldn’t believe I got it perfect on the first try, I am not much of a kitchen scientist, but I did! Here is my recipe for pizza soup. Enjoy!
- 1 24 oz jar of Ragu Traditional Pasta sauce
- 1 26 oz can of tomato soup
- 1 pound of ground meat
- 2 cups pepperoni, chopped (use more or less, depending on how much you like pepperoni)
- 16 oz finely shredded mozzarella cheese
- Pint heavy whipping cream
- 2 tsp Italian seasoning
- salt and pepper to taste
- Loaf of Italian bread
- Garlic powder
- Parsley flakes
- Brown the ground meat and drain the fat
- Stack the pepperoni slices and cut into smaller pieces
- Combine the ground meat and pepperoni into a stock pot
- Add the jar of Ragu pasta sauce, can of tomato soup and pint of heavy whipping cream
- Add the Italian seasoning and salt and pepper to taste.
- Stir everything together and bring the soup to a slow simmer for about 30 minutes to allow all the flavors to blend together
- While your soup is simmering prepare the bread. Slice the loaf into 1 inch thick pieces
- Spread butter on bread, and sprinkle with garlic powder and parsley flakes.
- Bake until the bread is nice and brown and crisp
- allow the bread to cool and crisp up a bit more and then cut into crouton size pieces, set aside
- Once your soup has simmered for about 30 minutes , add 3/4 of the shredded mozzarella cheese and stir in, simmer about 10 more minutes until cheese is melted
- Serve soup topped with croutons and additional shredded cheese. Enjoy!!
Check back later this week, I will be sharing more yummy recipes using Ragu pasta sauce that I prepared for a birthday party a few weeks ago! I also will have an AWESOME giveaway for you all to enter that will help you experiment with your own Ragu recipes.
Disclosure ~ I am an ambassador for the Ragu Mom’s the Word on Dinner program, however, I was not required to create this recipe or post, I did it on my own.