Chunky Pizza Soup

All the flavor of a pepperoni pizza, repackaged into a hot bowl of soup with a melty cheese cap that has to be broken with a spoon. Stewed tomatoes and beef stock build the base; sliced pepperoni, sauteed mushrooms, and green peppers do the work of pizza toppings. The whole thing comes together in one skillet, then ladles into ovenproof bowls topped with shredded mozzarella that goes under the broiler until it’s bubbly and just starting to scorch.

The pepperoni is the secret weapon. As it warms in the broth, it releases its rendered fat and signature spice mix (paprika, fennel, garlic) into the soup. By the time it gets to the table, every spoonful tastes like pizza without any actual dough involved.

Use ovenproof bowls (French onion soup crocks are perfect). Glass or plastic will crack or melt under the broiler. If you don’t have them, melt the cheese on toasted bread and float the croutons on top instead.

Pro Tips

• Buy whole pepperoni and slice it yourself slightly thicker than the pre-sliced kind for a meatier bite.
• Saute the pepperoni for 30 seconds with the vegetables to render some fat before adding broth.
• Watch the broiler carefully; cheese goes from golden to scorched in seconds.
• Skip the bay leaf removal step at your peril; it’s not edible and will surprise an unlucky bowl.

Variations

• Add 1 cup Italian sausage browned with the vegetables for a meatier soup.
• Stir in a handful of fresh spinach just before serving.
• Top with toasted garlic bread croutons instead of, or alongside, the cheese.