Supreme Pizza Soup

  • Bechamel:
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter
  • kosher salt and freshly ground pepper, to taste
  • Soup:
  • 12 slices bacon
  • 1 (8 oz.) package mixed mushrooms, roughly chopped
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 pounds ground sausage
  • 1 (6 oz.) package pepperoni
  • 1/4 cup tomato paste
  • 1 (6 oz.) can sliced black olives, drained
  • 1 (20 oz.) can crushed tomatoes with basil
  • 2 cups beef broth
  • 1 tablespoon Italian seasoning
  • 1/4 cup red pepper flakes
  • 2 cups Italian blend cheese (or 50/50 mozzarella and parmesan cheese)
  1. In a medium saucepan, melt butter over medium heat, then sprinkle flour in to create a roux. Whisk together and cook for 2-3 minutes, or until golden, and season with salt and pepper.
  2. Gradually stir in milk, whisking until thickened.
  3. Remove from heat and set aside until ready to use later.
  4. In a large stock pot or Dutch oven, cook bacon slices (working in batches, if necessary) until crispy, then set aside on a paper towel-lined plate. Cut into small pieces or crumble and save for later use.
  5. Add mushrooms and onion to Dutch oven and sauté for 6-8 minutes, or until softened.
  6. Season with salt and pepper and Italian seasoning, then add garlic and cook for another 1-2 minutes, or until fragrant.
  7. Stir in ground sausage and cook until browned, then add pepperoni and mix in tomato paste and red pepper flakes, cooking for 2 minutes, or until tomato paste is fully incorporated into sausage.
  8. Pour in olives and tomatoes and beef broth and stir together until combined.
  9. Bring mixture to a boil, then reduce heat and let simmer, covered, for 15 minutes. Taste and adjust seasoning, if necessary.
  10. Stir in roux and Italian cheese and cook for another 5 minutes, or until melted and incorporated.
  11. Serve hot (optional: topped with bacon crumbles) and enjoy.

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