Recipes & Cooking Dinner & Meal Ideas Soup & Chili Soup Supreme Pizza Soup 4.0 (15) 3 Reviews The next time you're craving a slice, try this pizza soup instead. It features all of the Italian flavors you adore and doesn't require any fuss with a crust. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2013 Rate PRINT Share Prep Time: 40 mins Cook Time: 20 mins Total Time: 1 hr Servings: 12 Yield: 18 cups Jump to Nutrition Facts Ingredients 1 pound bulk Italian sausage, cooked* 2 3.5 ounce packages sliced pepperoni, chopped and cooked** 2 tablespoon olive oil 2 8 ounce packages fresh button mushrooms, coarsely chopped and cooked*** 1 cup chopped red onion (1 large), cooked*** ¾ cup chopped red sweet pepper (1 medium), cooked*** ¾ cup chopped green sweet pepper (1 medium), cooked*** 2 tablespoon bottled minced garlic or minced roasted garlic 1 teaspoon crushed red pepper 6 14.5 ounce cans diced tomatoes, undrained 2 14.5 ounce cans reduced-sodium chicken broth ½ cup pitted black olives, halved 1 tablespoon dried Italian seasoning, crushed Grated Parmesan cheese 1 package purchased croutons Directions In a large skillet cook sausage over medium heat about 10 minutes or until brown, using a wooden spoon to break up meat as it cooks. Using a slotted spoon, remove sausage from skillet and drain on a paper towel-lined plate. Set aside. In the same skillet, add pepperoni; cook over medium heat about 5 minutes or until pepperoni starts to crisp, stirring occasionally. Remove from skillet and drain on a paper towel-lined plate. Meanwhile, in an 8- to 10-quart Dutch oven heat 1 tablespoon olive oil over medium-low heat. Add mushrooms, red onion, red sweet pepper, and green sweet pepper; cook about 10 minutes or until crisp-tender, stirring occasionally. Push vegetables aside with a wooden spoon and add remaining 1 tablespoon olive oil to the bottom of the Dutch oven; add garlic and crushed red pepper flakes to the oil and cook 30 seconds or until garlic is aromatic, stirring frequently. To the vegetable mixture add the canned tomatoes, broth, sausage, pepperoni, olives, Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. To serve, ladle soup into bowls. Sprinkle with cheese and top with croutons. Jason Donnelly Rate It Print Nutrition Facts (per serving) 372 Calories 25g Fat 21g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 372 % Daily Value * Total Fat 25g 32% Saturated Fat 9g 45% Cholesterol 55mg 18% Sodium 1207mg 52% Total Carbohydrate 21g 8% Total Sugars 7g Protein 15g 30% Vitamin C 38.5mg 43% Calcium 127mg 10% Iron 2.9mg 16% Potassium 382mg 8% Folate, total 45.7mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.