Pizza Pasta Soup

A soup version of everyone's favorite food: pizza! This veggie-filled meal is delicious and nutritious.

Pasta is a great choice for an inexpensive source of whole grains that keeps well in the pantry for a long time.

Right now, I have 6 boxes of pasta in my pantry, all different kinds, but my personal favorite is either penne or rotini.

Pasta is a great foundation for nutritious meals and the perfect vehicle for veggie-packed sauces and for pairing with some lean protein.

I love that adding pasta into my meals makes it seem a lot more substantial and when having about 1 to 2 ounces of pasta per person, it fits into a healthy lifestyle.

And last but certainly not least, this Pizza Pasta Soup is chock full of veggies, and it's glorious. Just glorious. I mean there are almost 10 cups of veggies in this soup! Woah baby!

I decided to include all my favorite pizza toppings in the soup - mushrooms, onions, tomatoes, bell peppers, and basil. Feel free to add your own personal favorites to the soup.

Topped with a little extra fresh basil and some parmesan, and you have a one-pot meal that will delight anyone's taste buds.

I love how this takes less than 45 minutes and that everything is done in one pot (which is obviously awesome because only having one pot to wash = the best thing ever).

Just a little note: don't add in the pasta until the end and base the amount of time on the recommendations from your pasta box. I gave my whole wheat penne 10 minutes to cook and it was perfect.

Leftovers of this soup (if there are any) are wonderful and the soup keeps well in the fridge for up to 3 days or in the freezer for about 6 weeks. I ♥ leftover Pizza Pasta Soup.

And there you have it: a veggie-full meal that is delicious and nutritious. This Pizza Pasta Soup is a great way to celebrate Pasta Month!

Pizza Pasta Soup

A soup version of everyone's favorite food: pizza! This veggie-filled meal is delicious and nutritious.

5 from 1 vote

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Author: Meme

Ingredients

• ▢ 1 lb ground turkey
• ▢ 1 large onion diced {about 2 cups}
• ▢ 1 red bell pepper diced {about 1 cup}
• ▢ 1 green bell pepper diced {about 1 cup}
• ▢ 8 ounces mushrooms chopped {about 4 cups}
• ▢ 1 pint tomatoes halved {about 1 ½ cups}
• ▢ 4 cloves garlic minced
• ▢ 1 tablespoon Italian seasoning
• ▢ ½ teaspoon salt
• ▢ 4 cups chicken broth
• ▢ 1 ¾ cups pizza sauce or pasta sauce
• ▢ ¼ cup red wine or additional chicken broth
• ▢ 2 cups dry pasta about 6 ounces
• ▢ ¼ cup chopped fresh basil optional
• ▢ 1 cup grated parmesan cheese 4 ounces, optional

Instructions

• Heat a soup pot or Dutch oven over medium heat. Add ground turkey, onions, red bell peppers, and green bell peppers. Cook, stirring occasionally, until turkey is done. Transfer to a strainer and drain grease.
• Meanwhile, sauté mushrooms in the pot over medium heat until they release their juices. Add the cooked turkey, onions, and bell peppers back into the pot with the mushrooms.
• Stir in tomatoes, garlic, Italian seasoning, and salt. Stir well, and add in chicken broth, pizza sauce, and wine {or more chicken broth}. Bring to a boil and reduce heat to a simmer. Let simmer for 10 minutes, stirring occasionally.
• Stir in pasta and cook for about 10-12 minutes, until pasta is al dente. Stir in basil and serve. Sprinkle with parmesan cheese if desired.

Notes

*Makes 10 cups

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Nutrition Facts

Meme

Looking for more pasta inspiration? Here are some of my favorites from the blog:

Easy Peanutty Pasta

Lemon Chicken Pasta Casserole

Crispy Pasta with Kale and Parmesan

Shrimp Nicole

BLT Pasta Salad

Chicken and Mushroom Pasta

Crawfish Monica