Supreme pizza soup topped with melted mozzarella and ricotta

It might sound a little crazy, but just give it a chance, will ya?

Jessica Holmes, the host of “California Cooking” at Nexstar’s KTLA, swears by this supreme pizza soup, which combines all the flavors you love from a supreme pizza with the warming comfort of a hearty soup.

“Think about it. On a supreme pizza, you’ve got the sausage, mushrooms, green pepper, onions — and that all is going to go into a soup with mozzarella cheese and then some pepperoni on top,” she explains.

Of course, no bowl of supreme pizza soup would be complete without some toasty bread for dipping.

Not a fan of supreme pizzas? Feel free to sub any veggies or toppings you like.

Supreme pizza soup

Yield: About 4 servings. Cook time: 45 minutes. 

Ingredients

• 2 Tablespoons olive oil
• 2-3 mild or hot Italian sausage links, casings removed
• 1/2 large onion, diced
• 1 medium green pepper, chopped into bite-sized pieces
• 2 garlic cloves, grated
• 8 ounces baby portabella mushrooms, sliced
• 1 pinch salt
• 1 carton (32 ounces) chicken or vegetable stock
• 32-ounce jar of marinara sauce
• Campanelle pasta (or a bite-size pasta of your choice)
• 12-ounces mozzarella cheese, shredded
• One 12–15-ounce package of ricotta cheese
• 1 package sliced pepperoni
• 3–4 ounces of Parmesan cheese, grated
• A few sprigs of Italian parsley, chopped
• Toasted slices of French of Italian bread, for serving

Instructions

1. Add 1 tablespoon of olive oil to a large pot, and set over medium heat. In another smaller pot, begin boiling two quarts of salted water for the pasta.
2. Add the sausages to the large pot with the olive oil. Break them into small pieces with a wooden spoon, then continue to cook until browned. Remove the sausages, but keep the fat in the pot.
3. Add the diced onion and chopped green pepper to the fat, and cook for 1–2 minutes. Add more oil to the pot, if necessary. 
4. Add the grated garlic and stir. Cook until fragrant, about 30 seconds more. Add a splash of chicken or veggie stock, and continue to cook, turning the heat to low. When the veggies have softened, transfer to a plate and set aside.
5. Add another tablespoon of olive oil to the large pot, then add the sliced mushrooms. Allow them to brown, then season with salt. Add the veggies back to the pot, along with the marinara sauce and the remainder of the chicken or vegetable stock, and stir to combine. Bring to a boil, then turn the heat down and allow the soup to simmer for 20 minutes.
6. Add 1/2-pound of pasta (any bite-size variety of your choice) to a pot of salted boiling water and cook according to the package directions. Drain and set aside.
7. Ladle the soup into 4 thick oven-safe bowls. Add a small handful of cooked pasta to each bowl, then top evenly with mozzarella, a dollop of ricotta, and 4–5 slices of pepperoni each.
8. Place the bowls under the broiler for 1–2 minutes, or until the cheese is melted.
9. Remove from oven and top with grated Parmesan cheese and a sprinkle of parsley. Serve with toasted bread.