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
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
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