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–+ servings
close up of pizza soup with sausage pepperoni olives in a white bowl on a wooden cutting board

Creamy Pizza Soup

Jenni Cole
Make an easy creamy pizza soup that tastes like a loaded Supreme pizza with pepperoni and Italian sausage. Make it in your Crock Pot or Instant Pot. Low carb, gluten free, and keto.
4.59 from 12 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Soup
Servings 6
Calories 277 kcal

Equipment

Ingredients
  

  • 2 14.5 oz cans diced tomatoes
  • 28 oz chicken broth
  • 2 cups mushrooms sliced
  • ½ teaspoon Garlic salt
  • 1 Lg. Red bell pepper cut into 1” pieces
  • 1 teaspoon dried Italian seasoning
  • 2 oz Pepperoni
  • 1 lb ground Itailian sausage cooked and drained of grease
  • 1 ½ cups shredded Mozzarella cheese
  • 2 ½ oz can sliced black olives drained
  • ½ cup heavy whipping cream optional
  • Garnish-Fresh basil and shredded parmesan optional

Instructions
 

  • Brown the Italian sausage on the stovetop until cooked through before proceeding with either the pressure cooker or crock-pot recipe.

Instant Pot Instructions

  • Add the cooked Italian sausage, pepperoni, the diced tomatoes in juice, chicken broth, sliced mushrooms, diced red pepper, garlic salt, Italian seasoning, and black olives to the pressure cooker.
  • Cook on MANUAL ( or PRESSURE COOK) for 1 minute. Do a natural release for 3 minutes and then do a quick release of the remaining pressure.
  • Slowly stir in the cheese, I usually do this in a few small batches and make sure to fully mix the cheese before adding in more. If you dump all of the cheese in at one time it sometimes doesn't fully break down, or even worse it sinks and sticks to the bottom of the pot.
  • Once the cheese is melted, stir in the optional heavy whipping cream. Enjoy! Serve with garnishes like fresh basil and shredded parmesan cheese.

Crock-Pot Instructions

  • Add the cooked Italian sausage, tomatoes, chicken broth, mushrooms, bell pepper, garlic salt, and Italian seasoning to the crockpot.
  • Cook on high for 2 hours or low for 4 hours.
  • Stir in the pepperoni, olives, shredded cheese (mix in batches to keep it from clumping), and whipping cream and keeping the setting on low, heat until the soup is warm throughout. Enjoy!

Video

Notes

  • Be sure to shred the cheese from a block instead of adding pre-shredded cheese that adds starch, plus it can clump when stirring it in.
  • This recipe doubles well for a crockpot or you can also double it if you have an 8 qt pressure cooker.
  • Other variations include swapping some of the tomatoes for pizza sauce to make it a little thicker or stirring in softened cream cheese at the end instead of using heavy whipping cream.

Nutrition

Serving: 1gCalories: 277kcalCarbohydrates: 9gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 57mgSodium: 1200mgFiber: 3gSugar: 10g
Keyword crockpot recipes, dump meals, instant pot recipes, keto dinners, soups
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