# What you'll need:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 1 cup mushrooms, sliced
→ Meats (optional)
05 - 7 oz Italian sausage or pepperoni, sliced (substitute with plant-based sausage for vegetarian)
→ Soup Base
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 14 oz canned diced tomatoes
13 - 3 cups low-sodium chicken or vegetable broth
14 - 1/2 cup tomato or pizza sauce
15 - 1 tablespoon tomato paste
→ Dairy
16 - 1 cup shredded mozzarella cheese
17 - 1/4 cup grated Parmesan cheese
18 - 1/2 cup ricotta cheese (optional, for topping)
→ Bread Topping
19 - 1 sheet refrigerated pizza dough or 4 small biscuits
20 - 2 tablespoons melted butter
21 - 1 teaspoon garlic powder
22 - 1 tablespoon chopped fresh parsley (optional)
# How to make it:
01 - Heat olive oil over medium heat in a large pot or Dutch oven. Add diced onion and cook for 3 minutes until translucent.
02 - Incorporate bell pepper, mushrooms, and minced garlic; sauté for 4 to 5 minutes until softened.
03 - Add sliced Italian sausage or pepperoni if desired and cook until browned. Drain excess fat if necessary.
04 - Mix in oregano, basil, crushed red pepper flakes, salt, and black pepper.
05 - Add diced tomatoes, tomato sauce, tomato paste, and broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes to blend flavors.
06 - Preheat oven broiler if using an oven-safe pot; otherwise, prepare to bake bread topping separately.
07 - Stir shredded mozzarella and grated Parmesan into the soup until melted. Adjust seasoning if needed.
08 - If oven-safe, lay pizza dough or biscuits over the soup. Brush with melted butter, sprinkle garlic powder and parsley, then broil or bake for 5 to 8 minutes until golden and puffed. If not oven-safe, bake separately following package instructions and serve atop each bowl.
09 - Ladle soup into bowls and top with a scoop of ricotta cheese if desired and a piece of golden bread topping. Serve immediately.
