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 first tried mixing pizza flavors into soup on a chilly weekend. The result was a family favorite that made dinner feel both fun and satisfying, especially with the golden bread topping.

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

Sauté Vegetables:

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

Soften & Flavor:

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

Add Meats:

Add Italian sausage or pepperoni, if using, and cook until browned. Drain excess fat if necessary.

Season the Soup:

Stir in oregano, basil, red pepper flakes, salt, and black pepper.

Simmer:

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 Finish:

Stir in mozzarella and Parmesan cheese until melted. Adjust seasoning if needed.

Bake Topping:

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.

Save

We shared this pizza pot pie soup at a family game night. Everyone loved personalizing their bowls with extra cheese and bread, making dinner interactive and memorable.

Required Tools

Large pot or Dutch oven, knife and cutting board, ladle, oven or broiler (for bread topping), baking sheet (for baking bread separately)

Allergen Information

Contains wheat/gluten in dough/biscuits and dairy in cheeses. Meat toppings may contain soy or other allergens; always check labels if unsure.

Nutritional Information

Calories: 480, Total Fat: 24 g, Carbohydrates: 44 g, Protein: 22 g (per serving)

Save

This mashup delivers all the comfort of pizza and pot pie in each spoonful. Serve hot and enjoy that stretchy cheese moment with every bite.

Recipe FAQs

→ Can I make this without meat?

Yes, you can substitute plant-based sausage or omit the meat entirely to keep it vegetarian.

→ What type of bread works best for the topping?

Refrigerated pizza dough or small biscuits work well and create a golden, puffed bread topping.

→ How long should I simmer the soup?

Simmer the soup for 15–20 minutes to meld all the flavors together.

→ Can I prepare the bread topping separately?

Yes, if your pot is not oven-safe, bake the dough or biscuits separately then add them on top before serving.

→ What are good additions for extra flavor?

Chopped spinach or black olives can be added for a flavor boost.