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.
Servings: 6 servings
Calories: 259kcal
Equipment
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
- 3 cups marinara sauce Sub: a 24-ounce jar
- 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)
Instructions
- Combine: 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.
- Serve: Taste and season with salt and pepper, if desired. Top with (optional) freshly grated or shredded Parmesan cheese.
Video
Notes
Gluten-Free: This recipe is naturally gluten-free as long as pre-packaged ingredients are labeled as gluten-free.
Nutrition
Serving: 1.5cups | Calories: 259kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Cholesterol: 66mg | Sodium: 1745mg | Fiber: 4g | Sugar: 10g