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pizza soup

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 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

  1. 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.
  2. Cook according to one of these methods:
    1. Slow Cooker Method: Cover and cook on low for 6-8 hours. At the end, stir in the chopped spinach until it wilts.
    2. 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.
  3. 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. 

© Author: Rachel Tiemeyer
Cuisine: American Method: Slow Cooker