Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 6 – 8

This is a low carb dream come true. All the pizza flavor without the carbs from the dough. The ingredients I have listed are for what I guess you could call a “super supreme.” This recipe can be adjusted for your favorite toppings. Meat lovers? – make it with bacon, sausage, ground beef, and pepperoni. Veggie lover? – make it with your favs… mushrooms, onion, bell pepper, red onion, black olives, etc… the options are endless!

When we lived in Nashville there was a pizzeria called Chanellos. I don’t know if they still exist. That was the first time we ever had sliced banana peppers on a pizza. Oh, my. This pizza soup is delicious topped with shredded Mozzarella that will melt into yummy goodness and sliced banana peppers. The combination is incredible. (Just a tasty tip for you).

My pizza soup is full, I mean, full of flavor and yummy goodness. See notes after the recipe for some tips and brands that I used. Also, for those who are not on keto/low carb diets, here’s a recipe for what my family calls, “Buffalo Bread,” (aka cheese bread). It’s really yummy to dip into the soup and soak up some of that rich pizza flavor. Mmmmm.

Pizza Soup

Pantry To Table
This is a low carb dream come true. All the pizza flavor without the carbs of the dough. The ingredients I have listed are for what I guess you could call a “super supreme.”
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Italian
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 24.5-ounce jar of marinara, or homemade
  • 2 cups beef stock, lower sodium
  • 6 garlic cloves, smashed and chopped
  • 1 19-ounce package Italian sausage, hot or mild, casings removed
  • 1 green bell pepper, chopped
  • 2-3 ounces pepperoni, rounds sliced into halves
  • 1 onion, diced
  • 4 ounces mushrooms, sliced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1-2 teaspoons red pepper flakes, optional
  • 4 ounces black olives, (not Kalamata), sliced
  • 2-3 cups Mozzarella cheese, shredded, optional

Instructions
 

  • In a large pot or Dutch oven over medium-high heat, heat the oil. When the oil is hot, add the onions and stir.
  • Break apart the sausage links with your fingers as you add them to the onions and stir occasionally to brown the sausage.
  • Add the garlic to the onions and sausage and continue to stir occasionally until the sausage is no longer pink.
  • Drain off the grease and add the meat mixture back into the pot. (If you are wanting the extra fat for a Keto diet, don’t drain. With the brand of sausage that I used, there were just a couple of tablespoons of grease).
  • Add the marinara, beef stock, green pepper, pepperoni, mushrooms, Italian seasoning, and red pepper flakes, if using. Stir gently to combine. Lower heat to medium and allow to come to a gentle boil. Lower heat to low, cover, and simmer for 15 minutes.
  •  If you're wanting the addition of black olives, add them and stir.
  • You can serve this soup as is, or top with shredded Mozzarella cheese.
  • If not concerned about keeping this a low carb meal, you can serve this with my “Buffalo Bread.” 

Notes

I know that different brands of marinara will yield different flavors in this soup. I used Mezzetta brand marinara sauce. It’s what I would call “middle of the road” price range. It is a very good marinara for the money, in my opinion.
Same goes for the Italian sausage. I used Johnsonville mild Italian sausage links. I prefer the links instead of the ground meat just because I like big chunks of sausage in this soup. Other people may disagree and like the smaller pieces throughout their bowl. Whatever floats your boat. This brand still provides great flavor.
I chose “regular” size pepperoni slices that come in the sealed pouch. I cut mine into halves because I wanted something that would be substantial and still fit on my spoon.
You could add the diced green pepper to the onions and sausage if you wanted. I didn’t want mine cooked for super-long, so I added to the other ingredients to keep some firmness to this veggie.
I used fresh mushrooms, not jarred or canned. Precooked mushrooms from a container would be okay. This was just my preference.
Keyword pizza, soup, low carb
Tried this recipe?Let us know how it was!

0 Comments

5 from 1 vote (1 rating without comment)

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





The reCAPTCHA verification period has expired. Please reload the page.