Pizza Soup Recipe (Instant Pot or Stovetop)
This pizza soup recipe is a pizza-lovers' dream, and a sure way to get kiddos and picky eaters excited to eat their vegetables. With pepperoni, sausage, bell peppers, fire-roasted tomatoes, and a few savory herbs and aromatics, you'll be surprised at how much this really tastes like pizza!
Servings 6 servings
Calories 368kcal
Equipment
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/4 cup turkey pepperoni
- 1 pound mild Italian turkey sausage look for bulk sausage, not sausage links
- 1 large yellow onion diced
- 1 red bell pepper de-seeded and chopped
- 1 green bell pepper de-seeded and chopped
- 8 ounces sliced button mushrooms white or brown
- 8 large cloves garlic crushed
- 1/2 tablespoon dried oregano or 1 1/2 tablespoons chopped fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 14 ounce jar pizza sauce (see Notes)
- 14 ounce can fire-roasted tomatoes with juices
- 3 cups chicken stock
- 1 cup shredded mozzarella cheese
Optional Topping Ideas:
- Shredded mozzarella cheese
- Sliced black olives
- Fresh oregano
- Minced red onion
Instructions
- Add the oil to the Instant Pot and press “Sauté”. Once hot, add the turkey pepperoni and cook until crisp, about 3 minutes, stirring occasionally. Use a slotted spoon to transfer the crisped pepperoni to a paper towel-lined plate (we’ll use it as garnish).
- Leave the oil in the pot and with the “Sauté” function still on, add the sausage and use a wooden spoon to spread it out and break it up. Cook until browned, about 5 minutes, stirring occasionally.
- Add the onion, bell peppers, mushrooms, and garlic, and cook 2 minutes, stirring occasionally.
- Stir in the oregano, salt, black pepper, pizza sauce, fire-roasted tomatoes, and chicken stock.
- Press “Cancel” to stop the “Sauté” function. Cover the pot, make sure it’s set to “sealing”, and cook on “Manual, High Pressure” for 5 minutes. Once it’s done, carefully release the pressure and open the lid.
- Stir in the 1 cup shredded mozzarella.
- Serve the soup with the crispy turkey pepperoni on top, along with any other toppings you like.
Notes
- Jarred Pizza Sauce: Jars of pizza sauce come in a variety of sizes. A 12.5-ounce jar is common, and this amount will work fine in this recipe.
- Nutrition Information: The nutritional information for this recipe was calculated without the optional topping ideas.
- Vegan Version: Omit the turkey pepperoni, Italian turkey sausage, chicken stock, and mozzarella cheese. Use vegan pepperoni, vegan sausage crumbles, vegetable stock, and vegan mozzarella.
- Paleo Version: Omit the pepperoni and mozzarella and keep everything else the same.
- Storage: Store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months. This soup reheats well on the stovetop or in the microwave.
- Add the oil to a 5-quart pot over medium to medium-high heat. Once hot, add the turkey pepperoni and cook until crisp, about 3 minutes, stirring occasionally. Use a slotted spoon to transfer the crisped pepperoni to a paper towel-lined plate (we’ll use it as garnish).
- Leave the oil in the pot. Add the sausage and use a wooden spoon to spread it out and break it up. Cook until browned, about 5 minutes, stirring occasionally.
- Add the onion, bell peppers, mushrooms, and garlic, and cook 5 minutes, stirring occasionally.
- Stir in the oregano, salt, black pepper, pizza sauce, fire-roasted tomatoes, and chicken stock.
- Bring up to a boil, then turn down a little so it doesn't boil over. Cover the pot and let it cook for 5 to 10 minutes.
- Stir in the 1 cup shredded mozzarella.
- Serve the soup with the crispy turkey pepperoni on top, along with any other toppings you like.
Nutrition
Calories: 368kcal | Carbohydrates: 22g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 1981mg | Potassium: 777mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1498IU | Vitamin C: 74mg | Calcium: 169mg | Iron: 10mg