Pizza Soup
Pizza Soup is an easy one-pot soup dish that takes your favorite pizza toppings and puts it in comforting soup form. Serve this hearty soup whenever you feel that urge for a pizza night but need a healthier alternative.
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Pizza Soup is a perfect recipe to have for soup season. With a ton of flavor, this soup is a great low carb alternative for one of everyone's favorite foods!
Why You'll Love this Recipe:
Bold, Layered Flavors: Cooking the Italian sausage and onions first creates a flavorful base, allowing the savory oils to coat the bottom of the pot and infuse every spoonful with deep, rich taste.
Quick & Easy Comfort Food: No need to wait hours for flavors to develop-this one-pot meal is ready in just 30 minutes, making it perfect for busy weeknights.
Protein-Packed & Satisfying: Loaded with Italian sausage, pepperoni, and cheese, keeping you full and satisfied.
Customizable: Add your favorite pizza toppings like jalapeños, spinach, or extra cheese to make it your own.
Keto & Low-Carb Friendly: Get all the classic pizza flavors without the crust, making this an easy, low-carb meal that satisfies your pizza cravings.
Ingredients to Make Pizza Soup:
- ground italian sausage. Adds bold, savory flavor to the soup. Use mild or spicy sausage depending on your preference.
- white mushrooms. Classic in a supreme pizza, they add umami richness. Feel free to use baby bella, white button, or even portobello mushrooms for a deeper, earthier taste.
- marinara sauce. A shortcut ingredient that gives the soup a true pizza-like flavor. Choose a high-quality brand or even homemade sauce for a fresher taste.
- vegetable broth. The base of the soup, keeping it lighter than using beef broth. You can also use chicken broth for extra richness.
- mozzarella cheese. Melts beautifully into the soup for that signature pizza stretchiness. If freezing the soup, leave the cheese out and add fresh mozzarella when reheating for the best texture.
- black olives. Classic for a supreme pizza, adding briny, salty bites. If you're not a fan, you can skip them or replace them with sliced green olives for a tangier taste.
- pepperoni. A signature pizza topping that adds a smoky, spicy kick. Use turkey pepperoni for a leaner option, or swap it with chorizo or salami for variety.
How to Make Pizza Soup:
- In a large pot over medium heat, cook the Italian sausage and diced onion until the sausage is browned and the onion is soft, about 5 minutes.
- Add the mushrooms, green bell pepper, and garlic. Cook for another 3-4 minutes until the vegetables soften.
- Stir in the oregano, salt, and black pepper. Pour in the pizza sauce, roasted tomatoes, and vegetable broth. Bring to a simmer and let cook for 15-20 minutes to blend flavors.
- Stir in the black olives and pepperoni. Let simmer for another 5 minutes.
- Ladle into bowls and top each serving with shredded mozzarella cheese.
Recipe Notes & Tips
- Build Flavor in Layers: Browning the Italian sausage and onions first creates a deep, savory base for the soup.
- Don't Skip the Simmer: Letting the soup simmer for 15-20 minutes allows the flavors to fully meld together.
- Customize Your Toppings: Add crispy bacon for a meat lovers' version, jalapeños for spice, or fresh basil for an Italian twist.
- Cheese Tip: Add shredded mozzarella just before serving to keep it melty and fresh.
- Thicker Soup Option: If you prefer a thicker consistency, stir in a small amount of tomato paste or extra cheese.
- Perfect Pairings: Serve with garlic bread, a crisp salad, or parmesan crisps for extra crunch.
Serving Suggestions:
- Cauliflower Crust Pizza
- Italian Chopped Salad
- Walnut Pear Salad
- Zucchini Pizza Boats
- Gluten-Free Sourdough Bread
How to Store:
Refrigerate - Let the soup cool completely, then store it in an airtight container in the fridge for 3-4 days.
Freeze - Store in a freezer-safe container for up to 3 months. For best results, freeze without the cheese and add fresh mozzarella after reheating.
Thaw & Reheat - Thaw overnight in the fridge before reheating. Warm on the stovetop over medium heat or in the microwave in 30-second intervals, stirring in between.
FAQs:
Yes! Swap the Italian sausage for ground beef, ground turkey, or even shredded chicken for a different twist.
Yes! Brown the sausage and onions first, then add all ingredients (except cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cheese before serving.
Add red pepper flakes, cayenne pepper, or use hot Italian sausage for extra heat.
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Pizza Soup
Ingredients
- 1 pound ground italian sausage
- 1 onion, diced
- 8 ounces white mushrooms, sliced
- 1 large green bell pepper, diced
- 5 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 14 ounce jar pizza sauce
- 14 ounce can roasted tomatoes
- 3 cups vegetable broth
- 1 cup shredded mozzarella cheese
- ½ cup black olives, sliced
- ½ cup pepperoni, halved
Instructions
- In a large pot over medium heat, cook the Italian sausage and diced onion until the sausage is browned and the onion is soft, about 5 minutes.
- Add the mushrooms, green bell pepper, and garlic. Cook for another 3-4 minutes until the vegetables soften.
- Stir in the oregano, salt, and pepper. Pour in the pizza sauce, roasted tomatoes, and vegetable broth. Bring to a simmer and let cook for 15-20 minutes to blend flavors.
- Stir in the black olives and pepperoni. Let simmer for another 5 minutes.
- Ladle into bowls and top each serving with shredded mozzarella cheese.
- Set the Instant Pot to Sauté mode. Add the ground Italian sausage and diced onion. Cook for 4-5 minutes, breaking up the sausage until browned.
- Stir in mushrooms, green bell pepper, and garlic. Sauté for another 2-3 minutes until slightly softened. Add oregano, salt, and pepper. Stir to combine.
- Pour in a splash of the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Stir in pizza sauce, roasted tomatoes, and the rest of the vegetable broth. Do not add the mozzarella, olives, or pepperoni yet.
- Seal the lid and set to Manual/Pressure Cook on High for 5 minutes. Once done, do a quick release of the pressure.
- Stir in mozzarella cheese, black olives, and halved pepperoni. Let sit for a few minutes to melt the cheese and warm the toppings.
Nutrition
Notes
- Build Flavor in Layers: Browning the Italian sausage and onions first creates a deep, savory base for the soup.
- Don't Skip the Simmer: Letting the soup simmer for 15-20 minutes allows the flavors to fully meld together.
- Customize Your Toppings: Add crispy bacon for a meat lovers' version, jalapeños for spice, or fresh basil for an Italian twist.
- Cheese Tip: Add shredded mozzarella just before serving to keep it melty and fresh.
- Thicker Soup Option: If you prefer a thicker consistency, stir in a small amount of tomato paste or extra cheese.
- Perfect Pairings: Serve with garlic bread, a crisp salad, or parmesan crisps for extra crunch.
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We've been making this again and again since I found the recipe a few years ago. The ingredients sound funky, but in the end the taste is amazing and I love how easy it is 🙂 . Highly recommend giving it a try! I'm going to try it in the instant pot tonight.......we'll see how it goes 🙂
Hi Jennifer! Thank you for taking the time to comment and rate our recipe. I'm glad you like it! It is one of our personal favorites too. Hope it worked out okay in the instant pot 🙂
Do you have serving size and calories per serving?
Hi Debbie! Not for this one yet, but I'm currently working on adding nutrition labels to all my recipes.
What a lovely cheesy soup. Ummm... so delicious. Thanks for sharing it.
A little cheese makes everything better haha! Thanks for stopping by! 🙂