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Pizza Soup

Low Carb Recipe

Three low carb pizza soup recipes including a basic recipe, a pepperoni, beef and a pizza soup with dried basil. Pick your flavor!

Pizza Soup

Basic Pizza Soup

You can make this Pizza Soup with various additions, like chopped onion and bell pepper. Spicy Italian sausage cooked and crumbled into this soup is very good.

1 can (14-1/2 ounce) chunky pasta style stewed tomatoes
1 can (14 ounce) chicken broth
2 cups sliced zucchini (1/4-inch thick)
1 can olives (2-1/4-ounce) drained and sliced
2 ounces pepperoni, thinly sliced
1-1/2 cups mozzarella, grated (6 ounces)
Basil sprigs(optional)
Parmesan, grated (optional)

In large saucepan, combine tomatoes, chicken broth, and zucchini. Heat to a boil. Reduce heat and simmer uncovered about five minutes or until vegetables are crisp-tender. Stir in olives and pepperoni; simmer one minute.

Spoon into bowls and top with mozzarella. Garnish with basil sprigs and/or grated Parmesan, if desired.

You can make this soup with various additions, like chopped onion and bell pepper. Spicy Italian sausage cooked and crumbled into this soup is very good. You could also add mushrooms, hamburger, diced ham, or anything other item you could top a pizza with. Adjust nutritional information as necessary.

Nutrition Information

Calories: 243; Total Fat: 17g; Calories from fat: 63.3 percent; Cholesterol: 49mg; Protein: 15g; Total Carbohydrate: 8g; Fiber: 1g; Sodium: 684mg
Exchanges:  2 Lean Meat; 1 Vegetable; 2-1/2 Fat


Pepperoni Pizza Soup

If you love pepperoni on pizza, this Pepperoni Pizza Soup is likely to become your next favorite! Italian seasonings give it authentic pizza flavors with your choice of mild or hot Italian sausage.

1-1/2 quarts chicken broth
1 pound bag frozen Italian Vegetable Blend
1 pound Italian sausage, mild or hot
1/2 medium onion, chopped
1 teaspoon minced garlic or 2 cloves garlic, crushed
2 teaspoons Italian seasoning
3 eggs
5 tablespoons shredded Parmesan cheese

First, put the broth in a good-size saucepan, cover it, and place it over high heat. Next, put the Italian Vegetable Blend in a microwaveable casserole, add a couple of tablespoons of water, cover and microwave on high for 12 minutes.

Next, in a heavy-bottomed kettle, start browning the Italian sausage over medium-high heat. If the sausage is in links, slit the skins and squeeze it out, so you can crumble it; bulk sausage you can just plunk into the kettle.

As a bit of grease starts to cook out of the sausage, add the onion and the garlic (you can chop the onion while the sausage is browning) and let them saute together.

When the sausage is cooked through, add the chicken broth, which should be hot by now. Stir, and add the Italian seasoning. Let the mixture simmer while you crack the eggs into a glass measuring cup and beat them with a fork. Pour the eggs in a little bit at a time -- pour, then stir, pour some more, then stir some more. This will make lovely egg shreds in your soup.

The vegetables should be done by now, so pull them out of the microwave, drain and mix into the soup. Stir, let the whole mixture simmer for just another minute to heat through and serve with a tablespoon of Parmesan cheese on each serving. Yield: 5 servings

Nutrition information: 11 grams of carbohydrates and 2 grams of fiber, for a total of 9 grams of usable carbs and 26 grams of protein.


Pizza Soup with Dried Basil

A great Pizza Soup with Dried Basil, whether you generally eat low carb or not! Onion, mushrooms, peppers, tomatoes, beef bouillon, pepperoni, basil with Mozzarella cheese sprinkled on top.

Basil Leaf

1 tablespoon vegetable oil
1 onion, finely chopped
1/2 cup mushrooms, sliced
1/4 cup green bell pepper, thinly sliced
1 cup canned tomatoes, undrained
1 cup water
1 teaspoon beef bouillon
3 ounces pepperoni, thinly sliced
1/2 teaspoon dried basil
1 cup shredded Mozzarella cheese

Turn on broiler. Heat oil in a heavy nonstick skillet over medium high heat.

Saute next 3 ingredients 3 to 4 minutes in skillet until softened. Add next 5 ingredients and cook just until heated through.

Ladle soup into ovenproof bowls and sprinkle with cheese. Broil 1 to 2 minutes until cheese is bubbly. Yield: 4 Servings.

Nutrition information: Calories: 248; Fat: 17.8g; Cholesterol: 32mg; Protein: 13.6g; Carbohydrate: 9g; Fiber: 1.5g; Sodium: 680
Exchanges: 1.5 Vegetable, 1.7 Lean Meat, 2.5 Fat