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  • Prep
    30 min
  • Total
    60 min
  • Serving

Margherita Soup with Cheesy Pizza Sticks


For the soup

  • 1 can (796 ml) whole peeled Italian tomatoes, preferably San Marzano variety
  • 15 mL (1 tbsp) olive oil
  • 60 mL (1/4 cup) minced onion
  • 2 cloves garlic, minced
  • 15 mL (1 tbsp) tomato paste
  • 250 mL (1 cup) vegetable broth, or water
  • 2 sprigs fresh basil (each with about 6 to 8 leaves attached)
  • 5 mL (1 tsp) sea salt
  • Freshly ground black pepper
  • Pinch of sugar
  • 125 mL (1/2 cup) Dairyland milk


For the pizza sticks (optional)

  • 1 ball fresh pizza dough (homemade or store-bought)
  • 15 mL (1 tbsp) extra-virgin olive oil
  • Freshly ground black pepper
  • 250 mL (1 cup) Saputo Italiano 4 Formaggi Shredded Cheese


To serve

  • 6 slices Saputo Mozzarelle Fresca cheese
  • Extra-virgin olive oil
  • Fresh basil leaves, minced
  • Red pepper flakes


For the soup

  1. Empty the can of tomatoes in the container of a food processor or in a blender, then blend until smooth. Set aside.
  2. In a large pot set over medium heat, heat the olive oil. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is fragrant, about 2 minutes. Add the blended tomatoes, broth, basil, salt, black pepper, and sugar. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes.
  3. Taste the soup and adjust the seasoning, if needed. Stir in the milk and keep warm until service.


For the pizza sticks

  1. Preheat the oven to 220°C (450°F). Line two baking sheets with parchment paper. Roll the pizza dough out to a rectangle of approximately 36 x 20 cm (14 x 8 in). Brush both sides of the dough with olive oil, then season one side with black pepper. Sprinkle with about half the cheese, then use a pizza cutter or a sharp knife to cut the dough into 18 thin strips. Twist each strip several times and transfer to one of the baking sheets. Repeat to create all the sticks, dividing them between the baking sheets. Sprinkle the remaining cheese (including the cheese that fell off the dough as you twisted the dough) over the sticks. Bake for about 10 minutes, or until the pizza sticks are golden brown.


To serve

  1. Garnish each serving of hot soup with a slice of Saputo Mozzarella Fresca cheese, a drizzle of olive oil, a pinch of basil, and some red pepper flakes. Serve immediately, with warm pizza sticks on the side.

Products in this recipe

2 Regular Milk

2% Regular Milk

Carton: 1L, 2L
Jug: 4L
Bag: 3L, 4L