This easy creamy pizza soup recipe makes for a healthier version than ordering takeout pizza, you’ll be amazed at how similar to a pepperoni pizza this soup tastes! I can guarantee it’ll become a family favorite like it is at our house. Not only is it low carb, but it’s keto-friendly, and gluten-free too.
The pepperoni pizza soup includes “dump and go” instant pot instructions, crockpot, and stove-top directions too. Even better yet? The instant pot pepperoni soup only pressure “cooks” for 1 minute!
A printable recipe card is at the bottom of the post!
Easy Pizza Soup Recipe
I can’t think about eating pizza soup without thinking of my dad. He passed away 7 years ago, but this was a dish he enjoyed making for my kiddos when they were “wee little bairns,” as he used to call them.
I mean, what would be better for kids than pizza as a soup with sneaky vegetables added in?! And I’m serious….this DOES taste like pizza!
While he used to serve his pizza soup recipe in a toasted bread bowl, it’s also delicious without that for making this a keto pizza soup, or one that’s gluten-free. This recipe isn’t his exact pepperoni pizza soup, but it is my variation of his original.
I’ve changed it a little by cooking it in the instant pot and crockpot (he always made his on the stovetop), dropping the bread bowl, swapping the zucchini for mushrooms, and adding a touch of whipping cream.
If you don’t yet have an instant pot, I highly recommend one! It gives you that slow-cooked taste super quick, and some recipes just turn out better in a pressure cooker (not all, but many!)
This is the exact model of instant pot I have.
After tasting the updated instant pot pizza soup recipe, my daughter claimed this was her new 2nd favorite! Her absolute favorite isn’t on our website… yet 😉 
Ingredients for Pizza Soup
The pepperoni pizza soup ingredients *almost* resembles a combination or supreme style pizza, we decided to skip the cooked Italian sausage since we really wanted this to be a “dump and go” recipe for the instant pot and crockpot.
You, of course, could make this already hearty soup even heartier by cooking Italian sausage, draining the grease, and then adding it when you mix in the pepperoni.
This is also delicious without the whipping cream, so if you’d like to lighten it up a little bit, you can totally skip it! While we love the extra creamy broth, my dad never added it to his original pepperoni pizza soup.
- 2 14.5 oz cans diced tomatoes
- 28 oz chicken broth
- 2 cups mushrooms, sliced
- 1/2 tsp Garlic salt
- 1 Lg. red or green bell pepper cut into 1” pieces
- 1 tsp dried Italian seasoning
- 2 oz Pepperoni
- 1 1/2 cups Mozzarella cheese (6oz), shredded
- 2 1/2 oz can sliced black olives, drained
- 1/2 cup whipping cream
- Garnish-Fresh basil and shredded parmesan (optional)
You might be wondering why we used canned tomatoes instead of marinara sauce. Marinara brands can vary SO MUCH, often include lots of sugar, and have a tendency to be very salty. We prefer to start with unflavored tomatoes and simply add the seasoning ourselves.
You can buy pre-sliced mushrooms if you’d prefer, I’ll often buy already sliced ones since I’m always concerned I’m not getting all of the dirt off of the whole, unwashed ones haha.
Be sure to dice the bell pepper in small pieces so it’ll cook through. I used one of the last of my garden grown bell peppers in this recipe, which is why you’ll notice the pepper in the photo is a red-green hybrid.
I purchased regular pepperoni slices and cut them into quarters, you, of course, can substitute the mini pepperonis if you prefer those. I’m pretty attached to the Trader Joes pepperoni so I will continue to cut my little pieces into quarters.
Pizza Soup (Keto & Low Carb?)
This pizza soup recipe is also low carb, gluten-free, and keto-friendly! If you aren’t eating sugar or processed carbs of any kind, you’ll need to pay close attention to the labels since many canned goods (including tomatoes) have added sugar.
We try to stick to the organic canned options since they typically don’t added sugar.
Pepperoni is another ingredient to watch out for, we used the Trader Joes brand that has zero sugar and zero carbs.
With only 6 net carbs per serving, this is ideal as a low carb and keto pizza soup recipe.
Making Instant Pot Pepperoni Pizza Soup
Prep the ingredients by slicing the mushrooms, dicing the bell pepper and cutting the pepperoni pieces into quarters.
Add all of the ingredients except the whipping cream, shredded cheese and garnishes to the pot, which means:
- the diced tomatoes in juice, chicken broth, sliced mushrooms, diced red pepper, garlic salt, Italian seasoning, black olives, and pepperoni.
Cook on MANUAL ( or PRESSURE COOK) for 1 minute. That’s right, it just cooks for 1 minute!
My instant pot took about 10 minutes to come to pressure. After you get the beep that the pot’s at pressure, press the manual or pressure cook button (depending on which model you have), for 1 minute.
Do a natural release for 3 minutes and then do a quick release of your pot until the instant pot is ready to be opened.
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, add the whipping cream. Since the soup is already so hot, it works perfectly fine to mix the cold whipping cream in even if the pot is off.
Making Crock Pot Pizza Soup
Before I bought an instant pot, making crockpot pizza soup was my go-to method. One of my favorite reasons for cooking in a slow cooker is just smelling the delicious scents all throughout the house all day!
Because all of the crockpot pizza ingredients are pre-cooked and you basically just need to cook the vegetables and blend the flavors, the soup doesn’t need to slow cook for very long.
Prep the ingredients by slicing the mushrooms, dicing the bell pepper and cutting the pepperoni pieces into quarters.
Add the 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 small batches so it will fully melt), and whipping cream and keeping the setting on low, heat until the soup is warm throughout.
Pepperoni Soup (Stovetop Instructions)
The Pepperoni pizza soup stovetop instructions were always my dad’s preferred way to make this recipe, and to be honest, it is the fastest method. It only simmers for 10 minutes and then soups on!
While the instant pot method takes 1 minute to pressure cook, it does take at least 10 minutes to come to pressure. That being said, the stovetop method will give a fresher taste to the vegetables, and both the instant pot and crockpot pizza soup will give you that “simmer all day” feel.
Prep the ingredients by slicing the mushrooms, dicing the bell pepper and cutting the pepperoni pieces into quarters.
Heat a large pot on medium to medium-high heat.
Add the tomatoes, chicken broth, mushrooms, bell pepper, garlic salt, and Italian seasoning to the pot. Bring to a boil.
Once the soup just comes to a boil, turn down to simmer and cook on low with the lid on for 10 minutes, or until the vegetables are cooked through.
Stir in the pepperoni, olives, shredded cheese (mix in slowly in small batches), and whipping cream and simmer 1 more minute until the soup is warm throughout.
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Creamy Pizza Soup Recipe (Instant Pot, Crockpot & Stovetop)
A simple dump and go recipe for creamy pizza soup that tastes like the real deal! With flavors of a combination pizza, you'll love that this recipe is also low carb, gluten-free, and keto-friendly. Instructions are included for a pressure cooker, crockpot, and stovetop.
Ingredients
- 2 14.5 oz cans diced tomatoes
- 28 oz chicken broth
- 2 cups mushrooms, sliced
- 1/2 tsp Garlic salt
- 1 Lg. Red bell pepper cut into 1” pieces
- 1 tsp dried Italian seasoning
- 2 oz Pepperoni
- 1 1/2 cups Mozzarella cheese (6oz)
- 2 1/2 oz can sliced black olives, drained
- 1/2 cup whipping cream
- Garnish-Fresh basil and shredded parmesan (optional)
Instructions
Prep the ingredients by slicing the mushrooms, dicing the bell pepper and cutting the pepperoni pieces into quarters.
Instant Pot Instructions
Add all of the ingredients except the whipping cream, shredded cheese and garnishes to the pot, which means:
the diced tomatoes in juice, chicken broth, sliced mushrooms, diced red pepper, garlic salt, Italian seasoning, black olives, and pepperoni.
Cook on MANUAL ( or PRESSURE COOK) for 1 minute.
Do a natural release for 3 minutes and then do a quick release.
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, add the whipping cream. Since the soup is already so hot, it works perfectly fine to mix the cold whipping cream in even if the pot is off.
Crock-Pot Instructions
Add the 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.
Stovetop Instructions
Heat a large pot on medium to medium-high heat.
Add the tomatoes, chicken broth, mushrooms, bell pepper, garlic salt, and Italian seasoning to the pot. Bring to a boil.
Once the soup just comes to a boil, turn down to simmer and cook on low with the lid on for 10 minutes, or until the vegetables are cooked through.
Stir in the pepperoni, olives, shredded cheese (Mix in batches to keep it from clumping), and whipping cream and simmer 1 more minute until the soup is warm throughout.
Notes
This recipe doubles well for a crockpot or on the stovetop, you can also double it if you have an 8 qt pressure cooker.
You can also cook Italian ground sausage in advance, drain the grease, set it aside, and add it to the pot when you add the pepperoni.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 277Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 57mgSodium 1200mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 10gSugar Alcohols 0gProtein 12g
The nutrional data is to be used as an estimate and was manually calcuated by Whole Lotta Yum based on the exact ingredients we used. Be sure to calculate the ingredients for yourself if you're on a restricted health program.
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Tammy Blizzard says
I made it how I like pizza – italian sausage and pepperoni, mushrooms and onions. I dropped the pepper and olives.
I did use fresh garlic instead of garlic salt, and then sprinkled the mozzarella on at the end b/c I was afraid it wouldn’t melt and integrate well in the soup.
I also separated a portion out and put pasta in my family’s share. An easy way for me to get the low carb I want, and the pasta they can eat!
Delicious and will make again!
Jolene says
This soup was fabulous. I did the crockpot version and I also added a pound of ground beef to make it a little more “heavy”. I was delicious!
WholeLottaYum says
Thank you, I’m glad you enjoyed it! Thanks for sharing about the ground beef idea, cooked ground Italian sausage would be tasty too!
Ludona Smith says
I rarely make one of your recipes as soon as I’ve read it, but today I did make the Creamy Pizza Soup! Even with a change and an omission it is terrific! Next time I’ll have cream instead of Greek yogurt and frozen chopped green pepper!
WholeLottaYum says
Thanks for the feedback on the pizza soup! I’m glad you enjoyed it! Frozen peppes and yogurt sound like a great variation 🙂