Nashua: Soprano’s Pizzeria

The skinny: Every city needs a quality downtown pizza joint. Not one that just serves pizza, but sells it — and makes it well.

Soprano's Pizzeria Nashua potato bacon pizzaPizzas at Soprano’s come in mini, 12-inch and 18-inch sizes. A plain cheese will cost you $5.50 for the mini, $7.20 for the 12-incher and $9.70 for the 18-incher.

Adding on a topping brings the mini to $6.95, the 12-inch to $8.50 and the 18-inch to $11.45. You can opt for double crust here, too, which adds about a couple bucks.

If you’re looking for a quick bite, Soprano’s also offers daily specials for pizza by the slice, which you can get in cheese or pepperoni. If you’ve got a big hunger, drop in on Tuesdays for their all-you-can-eat slice special, which usually includes some specialty slices.

Like specialty pizzas? Soprano’s has a bunch. Opt for the locally named Daniel Webster ($14.99/$17.99), covered in pesto-basted grilled chicken, spinach, tomato, feta, mozzarella and provolone. You could try out the Florentine ($13.49/$16.99), with spinach, onion, mozzarella, feta and mushroom. And then there’s The Parmigiana ($14.49/$17.99), which offers a choice of chicken, meatball, eggplant or veal, then sauce, mozzarella, provolone and Parmesan.

Review: We opted for the specialty pie that immediately stood out to us: an 18-inch potato bacon pizza ($16.99). Though it would normally have a ranch dressing base, Deidre isn’t the biggest ranch fan, so we went with red sauce instead.

The first thing Andrew noticed were the potato slices, which we could hear being sliced out back; they were about 1/4 inch thin and spread around so most bites included a bit of potato. After a spin through the oven, they looked like homemade potato chips. Thankfully, they were plenty tender, and not crunchy at all. Deidre liked the potatoes at first, but got a little tired of them by the second slice. But pairing them with bacon was a fantastic idea.

The bacon topping was on the light side, but what it lacked in quantity, it made up for in quality. Andrew thought the bacon was perfectly done, and combined with the potato reminded him of a Boott Mill sandwich from his favorite little diner, Arthur’s in Lowell, Mass.

The cheese on the potato bacon pizza is a blend of mozzarella and cheddar. Andrew could definitely tell, but Deidre didn’t notice it. While the cheese has lots of flavor, it’s also fairly greasy — a product of the melted cheddar.

Deidre loved the tomato sauce here. While it was one of the sweeter sauces she’s had, it works. It’s also very thin, as expected with New York style.

The crust at Soprano’s was very thin and crunchy on the bottom — so crunchy that cutting through those first few hot-out-of-the-oven bites with a fork and knife is pretty difficult. Not that that’s a bad thing. That crispiness extends out to the crust on the end, but thankfully there is a nice chewiness hidden inside.

Andrew thought the cold pizza was excellent, with the potato and bacon packing a powerful punch. Powerful enough that he didn’t even mind that the thin crust was starting to dry out just a bit. Andrew also found himself wanting an even purer Boott Mill pizza — potato, bacon, cheese and egg. Alright pizza places, make it happen.

Rating: Deidre: 4.5 / Andrew: 4.5 = 9/10 slices

Soprano’s Pizzeria
23 Main St., Nashua


  1. I’ve considered ordering this pizza so many times and haven’t done it. Maybe this weekend… thanks for the review 🙂

  2. If nothing else, this review has prompted me to head to Arthur’s to get a Boott Mill sandwich. Disclaimer: It is a nearly unforgivable offense that someone who has spent almost his entire life in Lowell has never had a Boott Mill. Maybe then I can have a true appreciation of the Potato Bacon Pizza at Soprano’s.

    • Thanks for commenting, Steve. You may have to turn in your Lowell accent for never having been to Arthur’s. Go there immediately, then go to Soprano’s. We may have to meet you there.

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