How long does soup last in the refrigerator?

The USDA says that most leftovers, if refrigerated properly, are safe to eat within 3-4 days. You can also freeze the soup and it will be safe indefinitely, although it will taste best if eaten within about 3 months.

Is this soup gluten-free?

Yes! Be sure to check your ingredients to make sure they do not have gluten.

What's the best way to store pizza soup?

Let the soup cool and place in a storage container with a lid . Store in the refrigerator for up to 5 days. Or, package tightly in a freezer bag or container and freeze for up to 3 months.

Can I freeze Pizza Soup?

Yes, this recipe is freezer friendly. You can prep it for the freezer before cooking it or prep it after it has fully cooked and cooled.

The BEST Pizza Soup (Crockpot or Instant Pot)

Name: Pizza Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 12 ounces fully-cooked, mild Italian chicken sausage, sliced; 1 medium onion, diced (about 1 cup); A pinch of red pepper flakes; 2 garlic cloves, minced; 1 (24 ounce) jar or 3 cups of marinara sauce; 1 (14.5 ounce) can fire roasted diced tomatoes, liquid and all; 2 cups low-sodium chicken stock or broth; 4 ounces uncured turkey pepperoni, quartered (recommended: Applegate Uncured Turkey Pepperoni); 1 medium zucchini, diced (about 2 cups); 8 ounces mushrooms, chopped or sliced (2-3 cups); 1 teaspoon dried oregano, crushed in hand; 2 cups chopped baby spinach; Optional, for serving: freshly grated Parmesan cheese (omit if making this dairy-free)

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Pizza Soup

Two of our favorite foods–pizza and soup–come together in this gluten-free, dairy-free Pizza Soup recipe to create a meal that’s healthy, filling, and incredibly tasty. It’s absolutely delicious and can be prepped as a freezer meal.

Yield: 6 servings 1x

Prep: 10 minutesCook: 8 hoursTotal: 8 hours 10 minutes

Scale:

Ingredients

12 ounces fully-cooked, mild Italian chicken sausage, sliced
1 medium onion, diced (about 1 cup)
A pinch of red pepper flakes
2 garlic cloves, minced
1 (24 ounce) jar or 3 cups of marinara sauce
1 (14.5 ounce) can fire roasted diced tomatoes, liquid and all
2 cups low-sodium chicken stock or broth
4 ounces uncured turkey pepperoni, quartered (recommended: Applegate Uncured Turkey Pepperoni)
1 medium zucchini, diced (about 2 cups)
8 ounces mushrooms, chopped or sliced (2-3 cups)
1 teaspoon dried oregano, crushed in hand
2 cups chopped baby spinach
Optional, for serving: freshly grated Parmesan cheese (omit if making this dairy-free)

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Instructions

Add the sausage, onion, red pepper, garlic, marinara sauce, tomatoes, broth, pepperoni, zucchini, mushrooms, and oregano to either the slow cooker or the Instant Pot. Stir to combine.
Cook according to one of these methods:
- Slow Cooker Method: Cover and cook on low for 6-8 hours. At the end, stir in the chopped spinach until it wilts.
- Instant Pot Method: Cook for 7 minutes at high pressure and use a quick release of the pressure. (Tip: Cover the spout as the pressure releases to avoid splatters.) Stir in the chopped spinach until it wilts.
Taste and season with salt and pepper, if desired. Top with (optional) freshly grated or shredded Parmesan cheese.

Freeze For Later: Add all ingredients, except the spinach, to a gallon-sized freezer bag or round container. Seal and freeze. Tip: If making this from frozen in the Instant Pot, then set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the Instant Pot.

Prepare From Frozen:

Slow Cooker: Thaw the soup completely. Cook as directed in Step 2.

Instant Pot: Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Cook at high pressure for 12-17 minutes with a quick release.

Notes/Tips

Gluten-Free: This recipe is naturally gluten-free as long as pre-packaged ingredients are labeled as gluten-free.

Cuisine: American Method: Slow Cooker

Find it online: https://thrivinghomeblog.com/pizza-soup/