Illinois Deep Dish Pizza Soup – Marinara, Italian Sausage, Mozzarella Foam – Illinois

Did you know that over 1.5 million deep dish pizzas are enjoyed in Illinois each year? I’ve transformed that classic into a hearty soup with marinara and Italian sausage, topped with a light mozzarella foam. You’ll see how this twist adds a surprising comfort that might just become your go-to for chilly nights.

Ingredients

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Alright, let’s jump into this cozy twist on Illinois Deep Dish Pizza Soup—imagine taking all that hearty, cheesy goodness from a classic deep dish pie and turning it into a warm, slurpable bowl of comfort. You know, on those chilly evenings when you’re craving something that feels like a hug in a pot, this recipe pulls together simple ingredients to mimic those bold flavors without the fuss of actual pizza dough. It’s all about layering in the tastes you love, like tangy tomatoes and a hint of spice, so you end up with a soup that’s satisfying and fun to whip up, even if you’re just experimenting in the kitchen like I might do on a lazy afternoon.

• 2 tablespoons olive oil, for sautéing those onions and garlic to get that rich base going
• 1 medium onion, chopped, because who doesn’t love that sweet, savory crunch it adds to the mix
• 3 cloves garlic, minced, for that punchy aroma that wakes up the whole dish
• 4 cups diced tomatoes, fresh or canned, to bring in that juicy, tomatoey heart of the soup
• 2 tablespoons tomato paste, which thickens things up and amps up the flavor without overwhelming the pot
• 4 cups vegetable broth, as the liquid foundation that keeps everything soupy and not too thick
• 1 tablespoon Italian seasoning, a blend of herbs like oregano and basil for that authentic pizza vibe
• 1/2 teaspoon red pepper flakes, just enough for a little kick, but you can adjust if you’re sensitive to spice
• 1 bay leaf, for subtle depth that you remove later, making the soup feel more professional than it is
• 2 cups cooked pasta, like penne or rigatoni, to soak up all those flavors and give it that hearty feel
• 1/4 cup fresh parsley, chopped, for a bright, fresh finish that ties everything together nicely
• Salt and pepper, to taste, because every good recipe needs that final tweak to make it just right

Now, when it comes to these ingredients, there are a few things worth chatting about—substitutions can be your best friend if you’re missing something, like swapping out vegetable broth for chicken broth if you’re not strictly vegetarian, or using dried parsley in a pinch because, let’s face it, fresh herbs don’t always cooperate with our plans. You might wonder, have you ever tried bumping up the red pepper flakes for a playful extra zing, turning this into a soup that teases your taste buds just a bit? Oh, and don’t forget to keep an eye on quantities; going overboard with the garlic could make things a tad overwhelming, as I imagine it might for anyone not chasing vampires that day, but that’s the beauty of cooking—it’s forgiving, especially with humor on your side to laugh off any minor mishaps along the way.

Cooking Steps

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Alright, let’s jump into whipping up this Illinois Deep Dish Pizza Soup, where simple steps turn everyday ingredients into a hearty bowl of comfort that feels like a clever kitchen hack. You’ll start by heating up 2 tablespoons of olive oil in a large pot over medium heat, which sets the stage for all those rich flavors to bloom without any fuss. Think of it as giving your soup a solid foundation, like building a pizza from the crust up, but with way less effort than dealing with actual dough.

To make this soup come together smoothly, follow these numbered steps for a detailed walkthrough that keeps things straightforward and fun:

1. Heat the oil and sauté the veggies: Warm 2 tablespoons of olive oil in a large pot over medium heat, then add 1 medium chopped onion and 3 minced garlic cloves. Cook them for about 5 minutes until they’re soft and fragrant, stirring occasionally to avoid any browning—because nobody wants burnt garlic stealing the show in this cozy mix.
2. Build the soup base: Stir in 4 cups of diced tomatoes, 2 tablespoons of tomato paste, 4 cups of vegetable broth, 1 tablespoon of Italian seasoning, 1/2 teaspoon of red pepper flakes, and 1 bay leaf. Bring the whole pot to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, giving the flavors time to mingle like old friends at a casual get-together.
3. Finish with pasta and seasoning: Toss in 2 cups of cooked pasta and 1/4 cup of chopped fresh parsley, then season everything with salt and pepper to taste. Let it simmer for another 5 minutes so the pasta soaks up all that tomatoey goodness, and remember to fish out the bay leaf before serving—it’s like a sneaky ingredient that does its job and then bows out quietly.

And there you have it, a soup that’s ready to warm you up with minimal drama, though you might pause and think, is this really easier than ordering takeout? With these steps, you’ll end up with a dish that’s packed with flavor and just a touch of that deep dish magic, perfect for experimenting on a quiet evening.

Serving and Pairing Suggestions

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Once you’ve prepared this hearty Illinois Deep Dish Pizza Soup, serve it piping hot in bowls topped with mozzarella cheese and pepperoni slices for that authentic pizza vibe. I love pairing it with bold wine pairings like a Chianti to enhance the sausage flavors. For dessert options, I’ve found that a light tiramisu or gelato keeps things balanced without overwhelming the meal.

Tips and Variations

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While I’ve shared ideas for serving and pairing this soup, I often tweak the recipe for fun variations. Here are some easy ways to adapt it:

• For Freezing Tips, I cool the soup completely, portion it into airtight containers, and freeze for up to three months—thaw overnight in the fridge.
• Allergy Variations let me swap Italian sausage for turkey or plant-based options to avoid common allergens while keeping the flavor bold.
• Add bell peppers for a veggie boost that enhances the marinara’s sweetness.
• Experiment with herbs like basil or oregano to create a fresher, personalized twist.

Calories per serving

When I prepare my Illinois Deep Dish Pizza Soup, each serving typically clocks in at around 450 calories, depending on the ingredients I use. Don’t fall for nutritional myths; I’ve explored dietary alternatives like lean sausage or veggie swaps to cut calories without losing taste.

Tools

Troubleshooting

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Even with the right tools for making Illinois Deep Dish Pizza Soup, I’ve run into a few snags myself, so here’s how we’ll handle common problems like overly thick broth or undercooked pasta to keep your recipe on track. In problem solving, begin with error analysis: If broth thickens too much, stir in extra stock; for undercooked pasta, extend simmering time and check doneness regularly.

Conclusion

As I conclude this guide to Illinois Deep Dish Pizza Soup, I’ve shared tips from start to finish, ensuring you can create a hearty, flavorful dish that brings a twist on a classic favorite—now it’s your turn to jump in and savor the results. In my blog reflection, the final verdict is positive; this soup’s innovative and delicious—don’t hesitate to try it.