Description
This hearty Pizza Soup with Pepperoni Rolls combines the comforting flavors of classic pizza in a warm, savory soup paired with freshly baked pepperoni rolls. The soup is simmered with tomato puree, chicken broth, and Italian spices, creating a flavorful base accented with sautéed mushrooms, carrot, and onion. The accompanying pepperoni rolls, stuffed with crisp pepperoni and mozzarella, add a deliciously cheesy and crispy bread element, perfect for dipping and enjoying alongside the soup.
Ingredients
For the Soup
- 1 (6-ounce) package sliced pepperoni
- 1 (8-ounce) package sliced button mushrooms
- 1 carrot, grated
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 (28-ounce) can tomato puree
- 1 quart chicken broth
- 1 tbsp sugar
- 1 Parmesan cheese rind
For the Pepperoni Rolls
- 1 (13.8-ounce) tube refrigerated pizza dough
- Vegetable oil, for the baking sheet
- 1 cup shredded mozzarella cheese (about 4 ounces)
Instructions
- Preheat and cook pepperoni: Preheat the oven to 425°F. Heat a large Dutch oven over medium-high heat and cook the sliced pepperoni until the fat is rendered and the pepperoni is crisp, about 6 minutes. Use a slotted spoon to transfer the cooked pepperoni to a paper towel-lined plate to drain excess grease.
- Sauté vegetables and build soup base: In the same pot with the pepperoni drippings, add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 6 minutes. Add the grated carrot and diced onion, cooking until softened, about 3 minutes. Stir in minced garlic, Italian seasoning, salt, and black pepper, cooking until fragrant for 30 seconds.
- Simmer the soup: Add the tomato puree, chicken broth, sugar, and the Parmesan cheese rind to the pot. Bring the mixture to a simmer, then reduce the heat and let it gently simmer for about 20 minutes, allowing the soup to thicken slightly and flavors to meld.
- Prepare the pepperoni roll dough: While the soup simmers, roll out the refrigerated pizza dough onto a lightly oiled baking sheet. Evenly crumble the cooked pepperoni onto the dough and sprinkle with shredded mozzarella cheese. Starting from one long side, carefully roll the dough into a log, pinching the ends to seal. Place the roll seam-side down and cut three slits on top to allow steam to escape.
- Bake the pepperoni rolls: Bake the prepared dough in the preheated oven for about 20 minutes or until golden brown and cooked through. Remove from the oven and allow to cool for 5 minutes before slicing.
- Finish and serve: Remove the Parmesan rind from the soup and adjust seasoning with additional salt and pepper as needed. Ladle the hot soup into bowls and serve alongside slices of the warm pepperoni roll for dipping and enjoying together.
Notes
- Use a Dutch oven or heavy-bottomed pot to develop deep flavor with the pepperoni drippings and vegetables.
- Peeling the Parmesan rind from the soup before serving avoids any unwanted texture in the finished dish.
- For a vegetarian version, substitute vegetable broth and omit the pepperoni or use a plant-based alternative.
- The pepperoni rolls can be made ahead of time and reheated before serving.
- Make sure to pinch the dough ends tightly to prevent cheese from leaking during baking.
- Adjust the seasoning of the soup at the end after simmering, as flavors concentrate.