10-Minute Pizza Soup


I feel kinda funny calling this a recipe because it’s so dead easy. But I’ve made it three times, and every time, Dave exclaims about how delicious it is. Seems worth sharing.

The first time I made it, we’d just returned from Prague, along with the head colds we picked up on the airplane. I really wanted soup, but thought I didn’t have anything in the house to make some. I walked out of the kitchen forlornly, and Dave said, “I bet you’ll think of something.”

A few minutes later, I was back in the kitchen grabbing ingredients.

10-Minute Pizza Soup

Makes two generous servings.

  • 1 teaspoon cooking fat

  • 4 Italian sausage links, cut into coins

  • 1 (14.5 ounce) can chopped tomatoes (I like Muir Glen fire-roasted.)

  • 1 tablespoon Homemade Pizza Seasoning

  • half bag frozen chopped broccoli

  • 3 cups broth (I like to use half beef, half chicken.)


Heat a soup pot over medium-high heat and allow the fat to melt. Add the sausage coins to the pot and cook until browned.


Add the canned tomatoes and the pizza seasoning. Stir to combine. Pour in the broth, then add the broccoli. It can be frozen or defrosted; doesn’t matter.


Bring to a boil, then simmer for 10 minutes.


Ladle into deep bowls, then drizzle with a teaspoon of high-quality olive oil and a sprinkle of black pepper. Mange!

The small print:

Yes, you can make it with fresh broccoli and/or tomatoes, but then it’s not 10-minute soup ’cause of the chopping. Yes, you can use other kinds of meat or sausage. If you have some sliced mushrooms around, toss those in while browning the sausage = yum!

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  • Steph H says:

    I am goin to try this this week! Thanks!

    steph h

  • Ehsa says:

    Ok, I've ordered pizza seasoning from Penzey's, so next week's menus will be featuring this delicious-sounding soup!

  • Melissa 'Melicious' Joulwan says:

    Hey, guys! Be sure to let me know what you think — and if you make any cool mods to it.

  • Angie says:

    Just in time for "soup weather"! YUM!

  • Steph H says:

    Hey Mel

    would this be considered a paleo style recipe?

  • Melissa 'Melicious' Joulwan says:

    Steph, absolutely! Be careful with the sausage… the kind I buy has only chicken and spices in it, no chemicals or additives. If you can't find 'clean' sausage, I'd recommend using ground beef. Just saute it with garlic and oregano, then follow the rest of the instructions for the soup.

    Be sure to use high-quality ingredients: organic broth, frozen veggies that have nothing in them but the veggie, Muir Glen tomatoes (or similar… again, you're looking on the label to make sure there's nothing funky hiding in the ingredients list).

  • Steph H says:

    Thanks –i am starting to explore the world of paleo eating for my entire family!

  • Melissa 'Melicious' Joulwan says:

    Fantastic! Good for you. Email if you have questions.

  • amy sayre-roberts says:

    Do you have a gazpacho recipe to recommend? I have a few but am always looking for the perfect gazpacho to end all gazpacho questing. I love cold soup in the heat wave.

    • Mel says:

      I’m sorry, Amy, I don’t have a gazpacho recipe because (shhh…) I don’t particularly like gazpacho.

      My favorite resources for recipes are Cook’s Illustrated and SimplyRecipes.com.

      Cook’s Illustrated
      This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

      3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
      2 small red bell peppers (about 1 pound), cored, seeded, and cut into slices (following illustrations below), then into 1/4-inch cubes (about 2 cups)
      2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
      1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
      2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
      2teaspoons table salt
      1/3cup sherry vinegar
      Ground black pepper
      5cups tomato juice , preferably Welch’s
      1teaspoon hot pepper sauce (optional)
      8 ice cubes
      Extra-virgin olive oil for serving


      1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

      2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes.


      Simply Recipes has two:

      Hope you like ’em!

  • Beth says:

    This is my new favorite week night meal. So easy, fast, and filling. I made mine with frozen spinach instead of broccoli as I had some on hand and it was great. Slowly making my way through all the Penzeys spices I can’t keep myself from ordering. 🙂

    • Mel says:

      Thanks for letting me know you like it, Beth! It’s a super nutrition band-aid, right?! I usually have all the ingredients in the freezer and pantry so it saves the day a lot. Love the spinach mod!

      I just discovered a new spice vendor, and I’m going to try some of their blends. I’ll keep you posted on if they’re yummy.

  • Heidi says:

    Oh man oh man oh man.

    Melissa, this soup was THE BEST!!!!

    I didn’t have official pizza seasonings so I just added the flavours I put on a traditional pizza and happened to use crushed tomatoes instead of diced (kids didn’t want added stuff, so that was sufficient to fool them. Suckers) I added a whack of broccoli and mushrooms to my bowl and am dreaming of having it again for tomorrow for breakfast.

    Cuz cold pizza for breakfast is good but I’m thinking cold Pizza Soup is going to be even better

    • Mel says:

      I’m so glad you like it. Thanks for letting me know! I made it one night out of desperation, and it’s become a favorite. Love the idea of eating it for breakfast. It would be really good with a fried egg on top!

  • Andrea says:

    Made a version of this last night…I cut up some onions and let those cook in the broth (chicken was all I had) while I made little meatballs, then threw those in to cook too. Broccoli wouldn’t fit in my pot (next time I’ll use a bigger one!), so I left it out, but threw in a handful of spinach I had leftover. Yummy!

  • Mindy A says:

    That looks yummy… I’d love to give this a try sometime! I’ve just started learning about paleo after reading your article in the statesman. I’ve already loved eating split pea soups and broccoli soups with diced turkey sausages added. However, is split pea considered legumes? If so, that would suck giving up this soup if I were to go paleo! Let me know…

    • Mel says:

      Sorry to be the bearer of bad news: lentils are legumes, so they’re out for strict paleo. Bummer, right?!

      The thing that’s great about paleo is that if you avoid inflammatory foods most of the time (80-90% of the time), you can indulge once a in a while. So you don’t have to give up lentils forever and ever — they just can’t be an everyday food. And lentils are way, WAY better indulgence than, say, anything with gluten in it.

  • Erica says:

    Made this last night….sooooo yummy and bonus: a great hit with my kids. Definitely a keeper. Thanks so much for posting this and all your awesome recipes!!

  • Susan says:

    I just looked up the pizza seasoning to check it out, and I noticed that Penzey’s has sugar in it. Boo. It’s probably a miniscule amount, but I might try to come up with a sugar free pizza blend though since I’m doing a whole 30.

    • Mel says:

      Hey, Susan! Yes, it’s a sad truth that Penzeys pizza and sausage seasonings both include trace amounts of sugar.

      I created sugar-free versions of both that are in my cookbook Well Fed. They’ll eventually make it to the blog, but if you want them now, pick up a copy of Well Fed.

  • Joan says:

    Made this tonight and it was a hit even with my picky, vegetable-avoiding, children. I also tried your comfort “pasta” dish which was also excellent! I’ve been enjoying your blog this weekend. I am trying to move our whole family towards a lower carb diet, not only because it’s healthier, but also because our 11 year old son was recently diagnosed with type 1 diabetes and I think his blood sugars will be more stable if he restricts carbs. Not sure how to make a paleo diet work on a budget however; we have 9 kids!

    • Mel says:

      I love when recipes turn out to be kid-pleasers, too! That’s awesome. Good luck with creating your paleo family. Nine kids! That is a lot of blessings 😉

  • Katie says:

    I went to Penzy’s today and bought the Pizza Seasoning so I could make this tonight!

  • Katie says:

    AND….I made this last night instead of Monday night. SO GOOD. I bet leftovers will be even better today after the seasoning blend more. And it was ridiculously easy to make.

    Thank you for a great soup idea!

  • Geri Lynn says:

    I made this for us this past Friday night- and almost made it again last night, because it’s SOOO GOOD! Thanks a million!

  • Cindy says:

    Love this soup! just made it today, was quick, simple and DELICIOUS! such a great soup for any chilly day!

  • 2LsRBetterThan1 says:

    Just finished this soup with 1, one-added-minute variation: I chopped half an onion and added it to brown with the sausage and diced mushrooms. Delicious. Thanks for the idea!

  • Sara says:

    Was looking for something quick and easy to do with some Italian Sausage I had and this looked perfect. It was SO easy and so delicious. I didnt have the seasoning so I used italian herbs, garlic powder and red pepper flakes. Used spinach instead of broccoli and our sausage was zesty which added some spice. This will quickly become a new staple in our house. Looking forward to a lunch of leftovers tomorrrow!

  • pjean says:

    Love this soup…I always have it on hand because it is so satisfying. The Penzy’s absolutely makes a huge difference. Thanks for this great recipe.

  • Dorie says:

    Needed a quick lunch and threw this together. I didn’t have any broccoli so I used Kale. Yummy

  • Eleanor says:

    Wow this is delicious. I subbed out the broccoli (since I didn’t have any) I put in cup of frozen onions and peppers, cup of portabella mushrooms, and a cup of spinach. It is actually more the like the pizza toppings that I like anyways. I will be having leftovers for lunch and thinking about when I am going to make it again.

  • Therese says:

    I can’t believe how good this was. I’m sorry to say I wasn’t very optimistic, but I told my husband you haven’t steered us wrong yet. Next time I make it I’m going to do half broccoli and half cauliflower. Love the idea of kale in it as well. Super easy and so delish – thanks again for another great meal!

    • Mel says:

      I understand your skepticism, but rest assured, I will NEVER post a recipe for something I don’t love. I’m glad you gave this a try because it’s awesome for a last-minute dinner.

  • Alicia says:

    I was also skeptical of this one after seeing how simple it was, but had to try it based on the reviews. Unbelievably delicious. I made just a few small tweaks. Unreal how good it is!!! Thank you for being so awesome. Can’t wait for Well Fed 2!

  • Heather says:

    Just made this with trader joes Italian chicken sausage, spinach and the penzeys pizza seasoning – it tasted so much like pizza that I could practically taste the cheese! Thanks for another great recipe.

  • Scott says:

    Yum. Recommend additional crushed red pepper ( tsp if you like gusto) and bulk italian sausage stir fried with evoo and onions before tomato addition. (Love sulphur vegs.) Wanna walk wild? Beef carpaccio over the top when served with crushed capers and fresh minced thyme. [melt….]

  • renee Clock says:

    Hi I’m new to this whole thing.
    Actually my first day on Whole30.
    Where do you buy Italian Sausage without the additives? Also Bacon Pancetta Etc.
    I LOVE to cook so I hope this is a plus on the plan!! I ordered your cookbook today. Thanks so much

  • Veronica says:

    didn’t spend time reading all of these posts..anyone notice Penzeys pizza seasoning lists sugar as an ingredient? Though that was a no no for Paleo?

  • kristina says:

    hi mel!
    shhhh, just saw that penzey’s pizza seasoning ingredient list has sugar! on whole30 so being very careful 🙂

  • Anastasia Beaverhausen says:

    but could i just other spices instead of penzeys?
    (i’m a kidder don’t shoot me)

    Made this and wept with joy. Perfect lunch fare cause the smell makes my co nurses jealous! BONUS!

  • Sue Owenson says:

    Day 9 on Whole30! Can you tell me a brand of beef or chicken broth that does not contain sugar? Also, if, for instance, the brand of tomato sauce has no sugar or names for sugar listed in the ingredients can you assume that it is OK even though on the nutrients is says sugars 1 gm?- that the sugar is just what God put in the tomato?

    • I’m sorry to say I haven’t yet found a brand without sugar, so for Whole30, you have to make it from scratch. 🙁

      Yes, canned tomatoes and sauce without ADDED sugars are fine.

  • Kristi says:

    Melissa – you are 3 for 3! First I fell in love with the chocolate chili. Then I discovered the gingered zucchini soup. And now your pizza soup. I didn’t have Penzey’s spice, but hey, I’m italian – I figured out what would work well 🙂 Kudos!

  • Lauren says:

    Made this last night and it rocked!! Instead of slicing the sausage in coins I took it out of the casing and just broke it up so it was kind of crumbly. Then, instead of making it on the stovetop I just threw it in the crock pot overnight! It came great. Can’t wait to make it again! 🙂 ps. In ADDICTED to your parsnip fries!!

  • I’ve been dying to try this and finally did, though I totally winged it with substitutions. I used Applegate Farms chicken apple sausage, roasted butternut squash, onion, garlic and spinach. Still great!

  • Cheyenne says:

    What kind of cooking fat do you recommend? I’m new to paleo and would love to follow your recipe as close as possible

  • Owen E Rasmussen says:

    Mel! I made this tonight and it’s awesome. I’m a little surprised by your recipe list on this one, as I feel like “half a bag” of chopped frozen broccoli isn’t super helpful. How big of a bag are we talking about? I saw a few sizes in the freezer section.

    • HA! It’s an old recipe… you can see how far my recipe-writing skills have come 🙂 I think I used a 10-ounce bag, but really, it doesn’t matter. Go nuts with the broccoli if that makes you happy.

  • Julie J says:

    I was gifted exactly half a bag of frozen broccoli from my dear mother-in-law back in December when we had the flu, and it stayed in the freezer, waiting patiently. For what, I did not know.

    Then Valentine’s Day rolled around and I was planning an Italian dinner date at home with my sweetie. I was combing your site for inspiration, when I came across this recipe and thought, “Could it be that good? Could it really be Valentine-worthy?” and most important, “Could I use up that half bag of broccoli?!?”

    Well, you have triumphed yet again! It was danged easy and danged good. We slurped up the leftovers the following day, and I just want to thank you for making me a Valentine’s Day kitchen goddess.