This low carb and paleo pizza soup is hearty, comforting and packed with all your favorite pizza toppings like sausage, peppers, onions, mushrooms, olives and pepperoni. Add broth and your favorite marinara sauce and you have a healthy meal that tastes just like pizza but without the carbs and dairy!
Soup season is going strong and I’m always trying to figure out how to make basically everything into a soup.
All my favorite things, like bacon cheeseburgers, spinach artichoke dip and chicken pot pie are just as good in soup form in my opinion!
So of course I just had to make pizza soup. Why did it take me so long?!!
It hardly matters now that it’s here – hearty, savory, with lots of veggies and protein and allll the pizza flavor! Without any dairy or grains of course. Healthy desconstructed pizza in soup form – perfect for the winter blahs!
What You Need to Make this Healthy Paleo Pizza Soup
I thought of all the best pizza toppings while creating this recipe! Here’s everything you’ll need to prepare the soup:
- olive oil or avocado oil
- sweet Italian sausage
- onion
- garlic
- mushrooms
- bell pepper (any color)
- Sea salt and black pepper
- Italian seasoning blend
- crushed red pepper (optional)
- uncured pepperoni
- beef or chicken bone broth
- pizza sauce, or your favorite marinara sauce
- canned diced tomatoes
- nutritional yeast (optional, for cheesy flavor)
- sliced black olives
- Chopped Parsley or basil, for garnish
How to Make Paleo Pizza Soup
Heat a large stock pot over medium high heat and add the oil. Crumble the sausage meat into the pot and cook, stirring and breaking up lumps, until browned. Use a slotted spoon to remove to a plate and set aside.
Lower the heat to medium low and add the onions. Cook until fragrant and soft, about 3-5 minutes. Add in the garlic, mushrooms, peppers and pepperoni and sprinkle with sea salt and black pepper, plus the Italian seasoning and red pepper. Cook, stirring occasionally, until the veggies are soft, about 5 minutes.
Pour in the broth, pizza sauce, tomatoes and nutritional yeast, stir and bring to a simmer. Add in the olives and return the sausage to the pot, then allow the soup to continue to simmer for about 10 minutes, stirring occasionally. To serve, garnish with fresh chopped basil or parsley.
The soup can be stored in a tightly lidded container in the refrigerator for up to 4 days or in the freezer for up to 3-4 weeks.
Substitutions for Your Soup
If you aren’t a fan of sausage, feel free to use any ground meat in place of it. Just make sure to season the meat a bit with your favorite spices salt and pepper to bring out flavor.
For the veggies, you can tweak what you use to suit your tastes. If mushrooms aren’t a favorite, feel free to sub in an extra bell pepper or even eggplant.
You can also add in greens like spinach or kale right at the end while the soup simmers.
I hope you’re ready for a hearty pizza soup that’s sure to become a favorite in your house!
Grab your favorite stock pot and all your ingredients because it’s time for soup – let’s go!
Paleo Pizza Soup {Whole30, Low Carb}
Paleo Pizza Soup {Whole30, Low Carb}
Ingredients
- 2 Tbsp olive oil or avocado oil
- 1 lb sweet Italian sausage meat sugar free for Whole30, if needed
- 1 medium onion diced
- 4 cloves garlic minced
- 8 oz mushrooms sliced
- 1 bell pepper any color chopped
- Sea salt and black pepper
- 1 Tbsp Italian seasoning blend
- 1/4 tsp crushed red pepper optional
- 4 oz pepperoni chopped {leave this out for Whole30, since most pepperoni contains non compliant ingredients}
- 2 cups bone broth chicken or beef flavor
- 2 cups pizza sauce or your favorite marinara sauce
- 14 oz can diced tomatoes drained
- 3 Tbsp nutritional yeast optional, for cheesy flavor
- 1/4 cup sliced black olives
- Chopped Parsley or basil for garnish
Instructions
-
Heat a large stock pot over medium high heat and add the oil. Crumble the sausage meat into the pot and cook, stirring and breaking up lumps, until browned. Use a slotted spoon to remove to a plate and set aside.
-
Lower the heat to medium low and add the onions. Cook until fragrant and soft, about 3-5 minutes. Add in the garlic, mushrooms, peppers and pepperoni and sprinkle with sea salt and black pepper, plus the Italian seasoning and red pepper. Cook, stirring occasionally, until the veggies are soft, about 5 minutes.
-
Pour in the broth, pizza sauce, tomatoes and nutritional yeast, stir and bring to a simmer. Add in the olives and return the sausage to the pot, then allow the soup to continue to simmer for about 10 minutes, stirring occasionally. To serve, garnish with fresh chopped basil or parsley. The soup can be stored in a tightly lidded container in the refrigerator for up to 4 days or in the freezer for up to 3-4 weeks. Enjoy!
Nutrition
Want More Hearty Paleo Soup Recipes? Try One of These!
Chicken Spinach Artichoke Soup
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This is my second time cooking this, and the whole family loves it. I blend up the soup ( minus the meat)for my 5 and 7 year old and top it with the Italian sausage, mini pepperoni and cheese for them! Thank you thank you!
So tasty and filling! A family favorite
This is one of my staple soups for fall and winter. I keep the meat separate and blend the soup for my kids, then add the meat and cheese on top for them. Thank you
Is this good if it’s meat free?
This soup has become a favorite for my family. They love pizza and this soup is quick to make. Not everyone likes black olives, so they are served on the side as is extra pepperoni and cheese.
It’s a hearty, comforting option perfect for those following Paleo, Whole30, or keto diets. The soup mimics the flavor of pizza, minus the carbs and dairy, making it a healthy alternative. It’s also versatile, allowing for substitutions like different meats or added greens. With its rich blend of ingredients and simple preparation, it’s a perfect winter dish that can be made ahead and stored for future meals.
This soup is amazing! Tasted just like eating a pizza! I subbed ground turkey for the sausage and it worked perfectly. I think serving with a side of garlic bread would be fantastic too!
I have come back to this particular recipe over and over. It is my favorite for gatherings and potlucks. Thank you for sharing.