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 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.
Tried this recipe?Let us know how it was!