Judi's Pizza Soup Recipe

Name: Judi's Pizza Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 pkg spicy or mild Turkey Italian Sausage. (I like the Jennie-O Turkey Store variety, because thats my husbands company!!); 1 pkg Hormel Pepperoni (I usually use the turkey variety to lower fat content of the soup); 1 each red onion, yellow bell pepper, red bell pepper, orange bell pepper diced, but not too small.; Several cloves of garlic chopped (I actually use the garlic already crushed); 1 small can sliced black olives, drained and rinsed; 1 small can sliced mushrooms, drained and rinsed (I leave these out for Mark, or use fresh, sauteed mushrooms if I am making it for friends.); 1/2 package mini-ravioli or tortellini, cooked according to package instructions, drained and rinsed with cool water. (I buy the packages of dry at Trader Joes. Cook according to package instructions); 1 2 jars of my favorite pasta sauce. I like Arrabiata or Spicy Red Pepper by Classico. Could also use condensed tomato soup or jarred pizza sauce.; 2 cans of fat free chicken broth; 1-2 cans of diced canned tomatoes (I like the variety with Italian seasoning and peppers and onions.)Dont drain; 1-2 tablespoons dried Italian seasonings(or use fresh, if you prefer); Salt and Pepper to taste.; Grated parmesan cheese and garlic bread

Warm up with this hearty Judi's Pizza Soup recipe. Made with Turkey Italian Sausage, Hormel Pepperoni, red onion and garlic. Easy step-by-step instructi…

This Judi's Pizza Soup relies on simple, everyday ingredients such as of fat free chicken broth and salt and pepper to taste.. It comes together quickly and makes 4 servings, at about 416 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1-2 pkg spicy or mild Turkey Italian Sausage. (I like the Jennie-O Turkey Store variety, because thats my husbands company!!)
1 pkg Hormel Pepperoni (I usually use the turkey variety to lower fat content of the soup)
1 each red onion, yellow bell pepper, red bell pepper, orange bell pepper diced, but not too small.
Several cloves of garlic chopped (I actually use the garlic already crushed)
1 small can sliced black olives, drained and rinsed
1 small can sliced mushrooms, drained and rinsed (I leave these out for Mark, or use fresh, sauteed mushrooms if I am making it for friends.)
1/2 package mini-ravioli or tortellini, cooked according to package instructions, drained and rinsed with cool water. (I buy the packages of dry at Trader Joes. Cook according to package instructions)
1 2 jars of my favorite pasta sauce. I like Arrabiata or Spicy Red Pepper by Classico. Could also use condensed tomato soup or jarred pizza sauce.
2 cans of fat free chicken broth
1-2 cans of diced canned tomatoes (I like the variety with Italian seasoning and peppers and onions.)Dont drain
1-2 tablespoons dried Italian seasonings(or use fresh, if you prefer)
Salt and Pepper to taste.
Grated parmesan cheese and garlic bread

1
Cook mini-raviolis or tortellinis according to package instructions, drain and rinse with cold water, set aside.
2
1.
3
Remove sausage from casings and saute until no longer pink.
4
2.
5
Remove sausage from pan and clean pan.
6
3.
7
Add olive oil to bottom of saute pan.
8
4.
9
Saute onions and peppers, and fresh mushrooms if you are using them.
10
After the onions and peppers are almost done, add the garlic.
11
Saute for a few more minutes.
12
5.
13
Add sausage to pan.
14
6.
15
Add drained and rinsed olives and mushrooms (if you are using canned) 7.
16
Open and add pasta sauce and 2 cans of chicken broth.
17
8.
18
Add canned tomatoes....dont drain!
19
9.
20
Slice about half the package of the sliced pepperoni into 1/2 to 3/4 inch strips; Add to soup mixture 10.
21
Add Italian seasonings 11.
22
Add drained and rinsed mini-raviolis.
23
Just add a bit at a time to see how thick you want your soup.
24
12.
25
Add additional pasta or pizza sauce or chicken broth to create the consistency you want.
26
12 1/2 Taste and adjust seasonings.
27
You may want to add more Italian seasoning, salt, pepper.
28
13.
29
Simmer on low heat for up to 45 minutes.
30
Stir occasionally so the raviolis dont stick to the bottom.
31
14.
32
Serve bowls of soup with parmesan cheese and garlic toast.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-2 pkg spicy or mild Turkey Italian Sausage. (I like the Jennie-O Turkey Store variety, because thats my husbands company!!), 1 pkg Hormel Pepperoni (I usually use the turkey variety to lower fat content of the soup), 1 each red onion, yellow bell pepper, red bell pepper, orange bell pepper diced, but not too small., Several cloves of garlic chopped (I actually use the garlic already crushed), and more.

Yes, Judi's Pizza Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
416 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Cabbage Soup With Sausage
Busy Day Beef Stew
Rice Casserole
Picante Sauce