Low-Carb Pepperoni Pizza Soup Recipe

Andrew DiMino July 24, 2016 Recipes, Soup Recipes 1 Comment 1,433 Views

Low-Carb, Gluten-Free

Low-Carb Pepperoni Pizza Soup Recipe

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5 from 1 review

This is exactly what it sounds like, delicious Low-Carb soup with the best ingredients you’d find on a pepperoni pizza – without the crust!

Author: Andrew DiMino
Yield: 4 1x
Category: Low-Carb, Gluten-Free

Ingredients

Units Scale

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

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Instructions

In a large saucepan, combine tomatoes, chicken broth, and zucchini.
Heat to a boil. Reduce heat and simmer uncovered about 5 minutes or until vegetables are crisp-tender.
Stir in olives and pepperoni; simmer 1 minute.
Spoon into bowls and top with mozzarella. Garnish with basil sprigs and/or grated Parmesan, if desired.

Notes

VARIATIONS
I have made this soup with various additions, like chopped onion and bell pepper. I also like the spicy Italian sausage cooked and crumbled into this soup. You could also add mushrooms, hamburger, diced ham, or any other item you could top a pizza with.