Sausage and veggie pizza soup

By Abbey Sharp
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  • 1 tablespoon extra virgin olive oil
  • 1 large sweet onion, diced
  • 5 cloves garlic, minced
  • 455 grams turkey sausages, casing removed and pulled into pieces
  • 2 cups mushrooms, thinly sliced
  • 2 bell peppers, diced
  • 2 tablespoons tomato paste
  • 1 can 28 san Marzano tomatoes, cut up with scissors
  • 1 tablespoon dried oregano
  • 2 cups reduced sodium beef broth
  • 115 grams mozzarella cheese, grated
  • Whole wheat baguette


  1. To a large sauce pot, heat the olive oil over medium heat. Add the onion and garlic and stir until fragrant, about three minutes.
  2. Add the sausage, mushrooms, bell peppers and tomato paste, and cook for about five minutes.
  3. Add the tomatoes, oregano and broth and cook, uncovered, until the vegetables are tender and the sausage is cooked through, about ten minutes. Season with salt and pepper, to taste.
  4. Transfer to an oven/ heat safe bowl (crock bowl) and top with a slice of whole wheat baguette and the grated cheese. Using a kitchen torch, brulee the topping or pop under the broiler and broil until the cheese is bubbly and golden brown.  Enjoy immediately.

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