Supreme Pizza Soup

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Everything But Olives

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I did a small show on Friday night in Edmond, OK and debuted the soaps. I was very pleased at the response and of course, the Oklahoma Pastry Cloth™ was a hit. It was a fun time.

Last night, I had to cook for 25 young people, and considering that over half of them were young men, I figured that was the equivalent of 40 mouths. Guys eat – alot – I know that well. And what better food to fill 40 mouths on a cool night than soup? But not just any soup. This had to be a soup that would please the taste buds of the potato chip munching, coke guzzling, pizza party crowd. I found a recipe online that looked interesting, but when I made it, I was left kinda blah. Just not much taste. It was pretty, but that was the most I could say for it. So, in my usual “Let’s just dump the frig into the pot and call it supper”, I took the recipe and made it my own.


By the time I was finished, I had pizza in a pot – and I might say a really, really, really big pot. I made close to 20 quarts. I figured THAT should hold them!! So here is the result of my craziness. I have broken it down into a more reasonable amount for you that makes enough for about 8 people. Oh, and just a side note, I used my dehydrated veggies instead of fresh. They worked great.

Supreme Pizza Soup

3/4 lb Johnsonville Sweet Italian sausage (can use the turkery or chicken sausage too)
1/2 – 1 lb ground beef
1/2 teaspoon fennel seed
1/8 teaspoon pepper
1/2 teaspoon salt
1 medium green pepper chopped
1 small onion chopped
2 tbsp. minced garlic
8 cups chicken broth
28 oz Red Gold diced tomatoes with garlic and olive oil (other brands are fine too)
1 tbsp sugar
1 1/2 tablespoons Worchestershire sauce
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 can Hunts 4 cheese Spaghetti Sauce
2 1/2 cups large macaroni, farfalle or your favorite pasta
Parmesan Cheese
You can thicken this soup with cornstarch and cold water if you prefer a thicker soup. Make it first and then determine if you want it thicker. Add cornstarch mixed with cold water into boiling soup, stirring constantly to thicken.
Printable Recipe


I actually started the day before because I was going to be making so much, but you don’t have to do that. I browned the Italian sausages on both sides in a large skillet and then placed them on a baking sheet to bake at 350º for about 20 minutes. They were taken out of the oven, cooled and then put into a plastic bag in the frig to cool all the way down. This makes them easier to slice. All of the sausages were sliced realatively thinly and put into a bowl and set aside.


Brown the hamburger, mixing in salt and pepper and fennel seed before browning.


In a stock pot, add all ingredients except for the Italian sausage. All of the herbs here were grown in our garden and dried and are so pretty in the soup! Simmer on medium heat for two hours. Bring to a low boil and add sausage and pasta. Cook until pasta is tender, stirring occassionally to keep pasta from sticking to the bottom.


Serve with parmesan cheese sprinkled on top of the soup. Add some Italian bread and you have a meal!!

Happy Eating!

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