Keto Pizza Soup Recipe (Crock Pot, Instant Pot)

This easy, creamy keto pizza soup recipe makes for a healthier pizza option that will quickly become a family favorite. Loaded with pepperoni, Italian sausage, and lots of veggies, we show you how to make it in a Crock Pot or Instant Pot.

This creamy pizza soup is so easy!

When you're eating low carb or keto but are missing pizza, this loaded pizza soup is a great alternative. We're making it packed with pizza toppings but you can just as easily customize the tomato soup base and tweak any of the vegetables. This is a great way to sneak in extra veggies!

Make it in a slow cooker or pressure cooker, you can also make this with a lighter tomato soup base or you can make a creamy soup with heavy whipping cream.

Looking for more low carb pizza recipes? 🍕❤️ You'll also want to try our pepperoni pizza casserole, portabello mushroom pizzas, and our cauliflower crust pizza recipe.

Key ingredients

• Italian sausage - you can use either raw Italian pork sausage or Italian chicken sausage.
• Pepperoni - sliced into quarters or you can use mini pepperoni. Turkey pepperoni can be used for a lighter version.
• canned diced tomatoes
• mushrooms - sliced
• red or green bell pepper - cut into 1" pieces
• dried Italian seasoning
• garlic salt - or use a mix of salt and garlic powder
• chicken broth
• Mozzarella cheese - shredded. Mozzarella cheese you shred yourself will melt better than the pre-shredded bags that coat the cheese in starch.
• sliced black olives - drained
• whipping cream - this is optional and only add it for a creamy soup.
• Garnish - Fresh basil and shredded parmesan (optional)

Equipment

• A Pressure Cooker - This is the Instant Pot model that we used. 
• A Crock Pot

How to make pizza soup

We're sharing both Crock Pot and Instant Pot soup instructions.

Instant Pot Instructions

Step 1. Saute the ground Italian sausage in a skillet.

Step 2. 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 pepper, garlic salt, Italian seasoning, black olives, and pepperoni.

Step 3. Cook the soup. Put the lid on 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.

Step 4. 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.

Step 5. 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 this a creamy pizza soup is totally optional! It's delicious either way.

Serve warm and enjoy!

Crock Pot Instructions

1. Saute the Italian sausage in a large skillet over medium heat until it's cooked through.
2. Add the cooked sausage, tomatoes, chicken broth, mushrooms, bell pepper, garlic salt, and Italian seasoning to the crockpot.
3. Cook on high for 2 hours or low for 4 hours.
4. Stir in the pepperoni, olives, shredded cheese (mix in batches to keep it from clumping), and whipping cream (optional). Keep the setting on low, heat until the soup is warm throughout. 
5. Serve the soup immediately. Enjoy!

Extra tips

• Adding the Italian sausage is totally optional. We've made this many times without it and just used pepperoni. The pepperoni pizza soup is nice since there's no cooking of the meat and it becomes a dump and go recipe.
• Be sure to add the cheese to the soup slowly and allow it to incorporate fully to avoid clumping.
• This recipe doubles easily for a crockpot or you can also double it if you have an 8 qt pressure cooker.
• If you aren't watching your carbs or eating gluten-free, you can serve the soup in a bread bowl or you can add garlic toast croutons, or tortellini pasta.

Common Questions

More creamy low carb soups

• Low Carb Taco Soup
• Instant Pot Broccoli Cheese Soup or Easy stovetop broccoli cheese soup
• Chicken bacon Ranch soup
• Keto Chicken Noodle Soup with Zoodles

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Recipe

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 mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Soup

Servings 6

Calories 277 kcal

Equipment

• Crock-Pot
• Instant Pot

Ingredients

  

1x2x3x

• 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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