Pizza Soup

Pizza Soup is everything you love about pizza transformed into a comforting low-carb soup recipe. To keep you full, 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 healthy dinner.

5 from 4 votes

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Course: Main Course

Cuisine: American

Keyword: pizza soup, pizza soup recipe

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: people

Calories: 311kcal

Author: Tammy Overhoff

Equipment

5 1/2 quart Dutch oven or pot

Ingredients

1 lb Italian chicken sausage casings removed
1 4.5-ounce package sliced turkey pepperoni chopped into bite-sized pieces
1 medium white onion chopped
4 garlic cloves chopped
16 ounces sliced white mushrooms
2 teaspoons Italian seasoning
32 ounces chicken broth
1 14.5 ounces 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.
Stir in the mushrooms and cook until soft, about 5 minutes.
Stir the Italian seasoning, sausage, and pepperoni into the mushrooms, onion, and garlic.
Pour in the chicken broth, diced tomatoes, tomato sauce, and paste.
Bring the pizza 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

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