Pizza Soup
Pizza Soup is everything you love about pizza transformed into a comforting low-carb gluten free delicious soup recipe. It includes a deliciously rich tomato broth filled with lean protein-packed chicken Italian sausage, pepperoni, and mushrooms. This pizza soup recipe gets better by the day, making it perfect for meal prep or freeze for a quick dinner.
Equipment
- 5 1/2 quart Dutch Oven or Soup Pot
Ingredients
- 1 lb chicken Italian sausage links casings removed
- 1 4.5 ounce package of sliced pepperoni chopped into bite-sized pieces
- 1 medium white onion chopped
- 4 garlic cloves chopped
- 16 ounce package of sliced mushrooms
- 2 teaspoons Italian seasoning
- 32 ounce container of chicken broth
- 1 14.5 ounce canned diced tomatoes
- 1 14.5 ounce canned tomato sauce
- 1/4 cup tomato paste
- salt and pepper to taste
- shredded mozzarella cheese
Instructions
- Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Place the chicken sausage in the pot and cook until almost cooked through - breaking up the sausage as it cooks.
- When the pink color in the sausage is just about gone, add the pepperoni and cook together until there is no pink left, about 3 minutes. Remove the sausage and pepperoni from the pan and place them into a bowl.
- Add another tablespoon of olive oil to the same pot and saute the onion until translucent and fragrant, about 3 minutes. Stir in the garlic and cook for another 2-3 minutes or until fragrant.Sir in the mushrooms and cook until soft, about 5 minutes.
- Stir the Italian seasoning, sausage, and pepperoni into the mushrooms, onion, and garlic.
- Pour the chicken broth, diced tomatoes, tomato sauce, and paste.
- Bring the soup to a boil, reduce it to a simmer, and cook for 45 minutes. Give it a taste and add salt and pepper, if needed.
- Ladle into individual bowls and serve with shredded mozzarella.
Notes
Make-ahead tips
This pizza soup recipe stores and reheats excellently, so it’s perfect for weekly meal prep and freezer cooking. I recommend storing the soup in individual containers for easy portioned-out lunches and dinners.
For the week: After the pizza soup cools, spoon it into large or small airtight containers. Individual containers work best if you’re planning on taking this for lunches. Store in the fridge for five days and either reheat on the stovetop or in the microwave.
For the freezer. After the pizza soup cools, spoon it into 1-2 cup airtight containers, so it’s easier to reheat for individual lunches or dinners. You can also use 1-cup silicone trays like Souper Cubes to freeze soup into portions. See my freezing soup tutorial for more tips.
Nutrition
Serving: 1.5cupsCalories: 207kcalCarbohydrates: 9gProtein: 18gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 55mgSodium: 1193mgPotassium: 444mgFiber: 2gSugar: 5gVitamin A: 408IUVitamin C: 21mgCalcium: 174mgIron: 6mg
Tried this recipe?Let us know how it was!