Written By: Jessica DeMay
39 CommentsThis post may contain affiliate links.
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This Paleo Pizza Soup is so delicious! Filled with all the flavors of pizza and so easy to make. Gluten free, dairy free, and whole30.
Pizza is my and my husbands favorite food- by far! I have my Pizza Crust recipe that I use regularly and Pizza Quiche for breakfast. Now I'm turning the best food into a soup!
I love that this soupis so customizable! Don't like mushrooms? Leave them out. Love peppers? Add them. Really, whatever you like on pizza, add it. I added our favorites and the flavors are amazing! The cheese is not missed- if you can believe that!! I used a chicken sausage that is Whole30 compliant, but you could also use a ground sausage or even ground beef. Everything is tossed into one pot and cooked until the onions and mushrooms are tender- which isn't long, so dinner is ready so quick.
I use jarred marinara for convenience and it does not compromise the flavor at all. I'm adding so many other flavor components that it all works perfectly. I talk more about Whole30 marinara in my pantry item post and the brands I like. I just make sure to read the label so I know nothing unwanted is added.
You will love this soup because it is so easy, hearty, flavorful, and healthy! I know I'll be making it all winter.
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Paleo Pizza Soup
5 from 2 votes
Did you make this recipe?
Ingredients
- 12 oz chicken sausage sliced
- 4 oz uncured pepperoni cut into 4ths
- 1 25 oz jar marinara
- 1 14.5 oz can fire roasted tomatoes
- 1 large onion diced
- 16 oz mushrooms sliced
- 1 3 oz can sliced black olives optional
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
Instructions
In a large saucepan, combine the sausage, pepperoni, marinara, tomatoes, onion, mushrooms, olives, oregano, garlic powder, and salt.
Cook over medium heat for 30 minutes or until onions and mushrooms have softened.
Taste and add any additional salt.
Serve hot and makes great leftovers.
Nutrition Information
Calories: 262kcal (13%)Carbohydrates: 8g (3%)Protein: 15g (30%)Fat: 20g (31%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 58mg (19%)Sodium: 1373mg (60%)Potassium: 333mg (10%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 276IU (6%)Vitamin C: 4mg (5%)Calcium: 20mg (2%)Iron: 1mg (6%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
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39 Comments
shannon says
How many servings does this recipe make?
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See AlsoTri Tip in Air FryerBethany Noles says
This has become one of our favorite soup recipes! We make it often. Thank you so much! I leave out the mushrooms but add bell peppers. Delicious!
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Jessica DeMay says
You're welcome, Bethany! Thanks for trying it and I'm so glad you like it.
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Terri says
I was wondering what the nutritional information was for the pizza soup recipe. I didn't see it on the page. Thanks!
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Jessica DeMay says
Hi Terri- I don't calculate that for my recipes. You can use a site like My Fitness Pal if needed.
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Sam says
I will try this out in the slow cooker!
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Jessica DeMay says
Great idea!
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Nevie everly says
How many servings is this
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Jessica DeMay says
Hi Nevie- that's a personal thing that I don't tell people. Eat what feels right for you until you feel satisfied.
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Amber says
Omgoodness this was amazing!
I omitted the olives
Only used 16oz of marinara (only bc I bought a 32 oz jar and it was kind of pricey so I wanted to make it last and just used half)
I made some whole wheat noodles to serve in the bowls for the kids and they loved it!My husband and I kept it as is. No noodles, no cheese and it was perfect! I was so pleasantly surprised! Thank you for sharing!!
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Jessica DeMay says
You're welcome, Amber! Thanks for trying it and for the great feedback!
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Liz says
This was so good! I served it over pasta for our teenaged boys and over spaghetti squash for us grownups. I used spicy Italian chick sausage. We topped it with grated Parmesan and red pepper flakes, just like pizza. It was a hit with everyone!
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Jessica DeMay says
Thanks for trying it Liz and I'm glad everyone loves it!
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