My Veggie Chef

Pizza Soup


Our Pizza Soup tastes like your favorite pizzeria pizza in a bowl! This dish features generous helpings of whole grain pasta, white beans, mushrooms, spinach, onions, peppers, and black olives in a tomato-based broth with Italian herbs and spices.


  • Black Olives
  • Daiya Vegan Cheese
  • Garlic Powder
  • Green Peppers
  • Italian Seasoning
  • Marinara Sauce
  • Mushrooms
  • Onions
  • Parsley
  • Penne
  • Spinach
  • Tomatoes
  • White Beans
Cook Time
20 min
Pairs With
Red Wine
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Heat a large soup pot over med/high heat. Add veggie/tomato mixture to pot and cook until veggies are soft, about 10 minutes.
  3. Add 4 cups water to pot and bring soup to a boil over high heat. Add pasta to pot and continue to simmer until pasta is al dente, about 10 more minutes. Add water if the soup becomes too thick. Season to taste with salt and pepper. Serve topped with Daiya vegan cheese (included).
  4. You may also cook the pasta separately in boiling water for 8-10 minutes and add it to the soup when ready to serve.


  • Red Wine
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