Pizza Soup
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
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.”
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 1 19-ounce package Italian sausage, hot or mild, casings removed
- 6 garlic cloves, smashed and chopped
- 1 24.5-ounce jar of marinara, or homemade
- 2 cups beef stock, lower sodium
- 1 green bell pepper, chopped
- 2-3 ounces pepperoni, rounds sliced into halves
- 4 ounces mushrooms, sliced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 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.
Nutrition Facts
Pizza Soup
Amount per Serving
Calories
410.79
% Daily Value*
Fat
30.63
g
47
%
Saturated Fat
11.73
g
73
%
Trans Fat
0.2
g
Polyunsaturated Fat
4.38
g
Monounsaturated Fat
13.38
g
Cholesterol
77.21
mg
26
%
Sodium
1261.63
mg
55
%
Potassium
571.3
mg
16
%
Carbohydrates
13.48
g
4
%
Fiber
2.39
g
10
%
Sugar
6.43
g
7
%
Protein
20.33
g
41
%
Vitamin C
13.58
mg
16
%
Calcium
194.6
mg
19
%
Iron
3.12
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
I think this is my 2nd time trying out your pizza soup recipe. I love it because it’s fairly simple, yet so flavorful. It really does taste like a slice of pizza. This time, I used Italian chicken sausage and a little bit of smoked sausage. Alongside the pepperonis. Unfortunately, the night I went grocery shopping was a couple nights before this “massive” snowstorm that we are currently experiencing. Thus, grocery stores were wiped out. I had to settle for a yellow bell pepper instead of green–not a big deal. I plan to eat the soup with some mozzarella cheese sticks. Hopefully, the soup ties me over for a few meals since folks are shut in and stores are limited. Thank you for sharing this recipe!
I’m so happy you chose this recipe to enjoy while snowed-in! I love your subs and additions! And a side of Mozzarella sticks?? Wow!