Pizza Soup (Instant Pot & Stovetop)

Imagine all the pizza flavor that you love, packed in a bowl of comforting soup.

Pizza is comfort food. The problem with pizza is that while it tastes good in the moment, afterwards you can kind of feel like crud. I mean, unless you’re eating my paleo pizza that is.

My recipe for pizza soup is crust-free which automatically makes it gluten-free, low carb and lower in calories. You can of course always serve this with some toasty bread if you’d like or you can do what I do and eat a bowl on its own. This soup is hearty, meaty and filling so you won’t feel like you’re missing out at all.

And if you can do dairy, then by all means go ahead and top it with some shredded mozzarella cheese. Fresh mozzarella also tastes delicious on top – I’ll sometimes cut fresh mozz into pieces and stir it in.

This meaty pizza soup also has plenty of veggies in it: onion, bell peppers, mushrooms and tomatoes. And it’s loaded with flavor thanks to the Italian seasoning, dried oregano, crushed red pepper and garlic powder.

This would be a great game day soup! It’d also be a great snowy/rainy day soup! Really, it’s a good soup to enjoy whenever you want. Especially on days when what you want is pizza but what you want even more is to make healthier choices. And pizza soup can definitely be a healthier choice because YOU control what you put into it. I always opt for organic and pastured meats and veggies if possible because they are ingredients that I personally feel good about eating. Plus good quality ingredients make food taste so much better.

Go on and grab yourself a bowl of pizza. Yes, a bowl of pizza is now a thing.

Pizza Soup (Instant Pot and Stovetop)

Pizza Soup (Instant Pot and Stovetop)

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Servings 6

Ingredients

 

• ▢ 2 tablespoons oil
• ▢ 1 pound hot Italian sausage
• ▢ 1 onion diced
• ▢ 2 ½ ounces pepperoni chopped (I suggest ½ package of applegate uncured pepperoni)
• ▢ 1 8 ounce package mushrooms
• ▢ 2 bell peppers chopped
• ▢ 1 14.5 ounce can diced tomatoes
• ▢ 4 cups broth
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon crushed red pepper
• ▢ 1 teaspoon garlic powder

Toppings:

• ▢ 1 cup shredded mozzarella cheese
• ▢ Parsley

Instructions

 

Instant Pot Directions

• Press the sauté button, add the oil and hot sausage to the pot and cook until mostly browned, then add onion and pepperoni and stir-fry for another minute.
• Add the remaining ingredients to the pot (except for the toppings).
• Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
• Naturally release pressure (or wait 10 minutes, then release remaining pressure).
• Garnish with cheese and parsley.

Stovetop Directions

• Heat oil in a dutch oven over medium heat, then add the hot sausage and cook until mostly browned.
• Add the add onion and pepperoni and stir-fry for another minute, then add the remaining ingredients to the pot (except for the toppings).
• Reduce the heat to low, cover with a lid and simmer for 10 minutes.
• Garnish with cheese and parsley.

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