Description
Eat pizza to your heart’s content with this low-carb, keto-friendly, veggie-packed pizza soup recipe. Make on the stovetop or in the slow cooker in 5 easy steps.
Ingredients
Scale
- 1 pound Italian sausage, casing removed
- 1 small onion, diced
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 pound white mushroom, sliced
- 1 green bell pepper, diced
- 2 teaspoons dried oregano
- 2 teaspoons Italian seasoning
- 1 (16-ounce) can diced tomatoes or crushed tomatoes
- 4 cups beef bone broth or beef broth
- 8 ounces pepperoni, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, freshly grated
- Avocado slices and/or fried egg for serving (optional)
Instructions
Stovetop Version:
- Heat a large soup pot or Dutch oven over medium heat and brown sausage, breaking it up into small pieces with a spatula. If your sausage generates too much grease to your liking, drain it a little bit.
- Add onion and garlic. Sauté until fragrant, about 2-3 minutes.
- Add mushrooms and bell peppers, followed by dried oregano and Italian seasonings. Combine well.
- Add crushed tomatoes and beef bone broth into the saucepan, followed by pepperoni slices. Stir to combine. Turn the heat up to high and bring to a boil, then simmer for 15-20 minutes.
- Ladle into serving bowls and top with mozzarella and parmesan cheeses. Optionally, serve with avocado slices and fried eggs. Enjoy!
Slow Cooker Version:
- Brown sausage over medium-high heat in a nonstick skillet.
- Drain the grease from the sausage and place the meat in a slow cooker.
- Add all the other ingredients (except the cheese and toppings) to the slow cooker.
- Cover and cook on low for 6-8 hours.
- Dish and serve with cheese, avocado slices, or even fried eggs if desired.
Nutrition
- Serving Size: 1
- Calories: 435
- Sugar: 5.1g
- Sodium: 1117.8mg
- Fat: 32.3g
- Saturated Fat: 12.9g
- Trans Fat: 0.5g
- Carbohydrates: 11.7g
- Fiber: 1.9g
- Protein: 25.2g
- Cholesterol: 70.1mg
