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Pizza in a Bowl

Easy recipe
Pizza in a Bowl

If you’re like me, pizza is one of those foods that you could eat everyday but of course you never would. I have come up with this molto delizioso soup which I call Pizza in a Bowl and you can definitely eat this one every day without the guilt.

I start with a delicious tomato base with lots of oregano. Next, I  add Italian chicken sausage, tiny balls of mozzarella, black olives and finally, finish it off with a fresh basil chiffonade. Fortunately, this soup is low in calories and carbs and it really tastes like pizza – especially with the croutons (recipe below).

The variations are endless depending on how you like your pizza. Consider the following options:

  • Artichokes and Parmesan
  • Bell peppers, mushrooms, olives and feta cheese
  • Pepperoni and sausage
  • Anchovies anyone???

Once you have the soup base down, just experiment with the additions and have fun.

And for a complete healthy meal, serve this soup with an Italian Tricolore Salad or the Radicchio Salad.

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Pizza in a Bowl


  • Author: Lisa @ My Studio Kitchen
Scale

Ingredients

Soup

  • 3 tablespoons olive oil
  • 1 pound Italian raw chicken or pork sausage (removed from casing)
  • 1 medium onion
  • 5 cloves garlic
  • 228 oz. cans Italian tomatoes, crushed
  • 2 cups water or chicken stock
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 cup small fresh mozzarella balls
  • 1/2 cup fresh basil, chiffonade (thin ribbons)
  • Salt and pepper

Croutons

  • 1  baguette, sliced into 1/41/2 inch diagonal pieces
  • 1/2 cup olive oil
  • 34 garlic cloves, minced
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup grated Parmesan

Instructions

Soup

  1. Cut the end of the sausages and squeeze out the meat into a bowl.
  2. Heat a large soup pan, add olive oil, when hot add onions and sauté for 5 minutes, then add garlic and sausage. Stir and break up the sausage into small pieces with a firm spoon. Cook for 5-6 minutes.
  3. Add tomatoes, chicken stock or water and oregano, red pepper flakes and salt. Bring to a boil then turn heat to low and simmer for 15-20 minutes.
  4. Optional: Remove from heat and cool for 5 minutes. Blend half the soup in batches, then add back to the soup pan.
  5. Add the mozzarella and basil, stir and serve in large soup bowls with croutons.
  6. Croutons

Croutons

  1. Preheat the broiler or toaster oven.
  2. Mix olive oil, garlic, salt and pepper in a small bowl, set aside.
  3. Place bread on a cooking sheet in a single layer, place under the broiler, 8-inches from flame. Cook until golden brown and toasty. Watch carefully because this will happen quickly. Remove from heat and flip pieces over.
  4. On the untested side of the bread, brush lightly with the oil mixture then sprinkle with Parmesan. Place back under the broiler for a few minutes until they look golden and toasty.

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

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