Dinner Tonight: Pepperoni Pizza Soup

The Shulls eat soup at least 3 times a week during the fall and winter, so I am always trying to create new and fun twists on basic soup.  Since my kiddos love pepperoni pizza, I decided a Pepperoni Pizza Soup only made sense. 
Here are a few things to know about this yummy soup:
1. You can make it in the slow cooker or on the stove.
2. You can use any ground meat you like (beef, turkey or chicken).
3. It reheats beautifully.
4. Instead of crust, I serve this “pizza” with a cheesy biscuit on top.
5. Make this how your family loves pizza!  If you like other veggies in there, add it.  If you like other types of meat (ham, salami, etc), add it!  
Whether you’re looking for a soup to simmer stove top or one to go in your slow cooker, this soup is a winner!  Your family will love eating their pizza with a spoon :).
This recipe serves 4 adults.
Shopping List
1 pound of ground beef
2 tablespoons Italian seasoning
a pinch of ground fennel (optional)
1 onion, chopped
1 green bell pepper, chopped
1 (6 oz) can of tomato paste
1 (28 oz) can of crushed tomatoes (I use San Marzano Tomatoes)
2 cups sliced pepperoni
1 1/2 cups Mozzarella cheese, shredded
Basil to garnish
1 can of biscuits (I used Grands)
1 cup of Parmesan cheese, grated

Slow cooker directions: 
First brown up your ground beef and then add the next six ingredients in the slow cooker.  Cook on low 6 to 8 hours or on high 3 to 4 hours.  When you’re ready to serve, stir in your pepperoni and then garnish with Mozzarella and basil.  Serve with a biscuit (method below).
Stove top directions:
In a large pot, brown your ground beef over medium-high heat until browned and crumbly.  Stir in your seasonings, onion and bell pepper.  Saute a few minutes.  Stir in tomato paste and crushed tomatoes.  Reduce heat to low and simmer about 10 minutes.  Break up the crushed tomatoes with a wooden spoon as you occasionally stir.  Add in the pepperoni slices.  
Ladle soup into bowls and serve with Mozzarella cheese on top and garnish with basil.  Top with one or two cheesy biscuits.
To make your biscuits, just follow the baking directions on your can of biscuits but before you place them in the oven, brush the tops with a little butter or olive oil and sprinkle Parmesan cheese on top.  Bake according to package directions and serve.
That’s it!  Your pizza dinner is done!
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  • Narci November 14, 2014 at 1:02 pm

    Looks delicious! My kids would love this!!

  • Haley @ Cupcakes and Sunshine November 14, 2014 at 3:57 pm

    THIS SOUNDS INCREDIBLE! And I think I have everything to make it!! WOW 🙂

  • Laurie S November 14, 2014 at 4:54 pm

    Ooooo – this looks so good! Thanks for the idea! Have a fab weekend!

  • Dori Schelhammer November 14, 2014 at 5:12 pm

    This sounds delish! Gotta give this a try.

  • Ashley April 25, 2015 at 1:04 pm

    Thank you so much for this great recipe! I made this last night (skipped the onions and peppers since we're not fans of them in our household). Served it with Pampered Chef cheesy biscuits…my husband said, "This is a keeper!" Thanks, Shay!

  • Terri Echols August 31, 2015 at 11:55 pm

    Hi Shay! I have a question please. I made the soup and the only things I left out was the bell pepper and fennel. My soup is so thick, it's not liquidy or "soupy" at all like I believe your picture looks. What could I have done wrong? I used the crushed tomatoes as it said but I had no tomatoes to break up with my wooden spoon like the recipe said either. Was I supposed to get like a can of stewed or while tomatoes rather than crushed? It tasted great but the consistency was like super thick chili or a spaghetti sauce. I love all your recipes that I've made (a lot of them by the way!) and I enjoy looking every day at what is new.