If you love pizza and love soup, you’ve got to try this low carb pizza soup. Just as you can order pizza with endless combinations of toppings, you can add your favorite gluten-free and keto-friendly toppings to this soup!
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Pizza Fans Unite
For as long as I can remember, pizza has been my favorite food. Growing up there was a pizza shop in town that made a white pizza with garlic and mozzarella fresh tomatoes. It was and always has been my favorite.
When I went to Italy in 2013, I made sure my pizza dreams came true as I roamed the streets of Venice. I’ve always been chasing after a good pizza crust.
Sometimes, low-carb pizzas are great and sometimes they’re not. The crust. Oh, the crust. It is a challenge to make a truly good keto-friendly crust. Trust me, I’ve tried. Some just are awful, some are okay. Sometimes I’ll just eat the toppings and call it a day.
So, this Pizza soup recipe was born out of my love for pizza and soup. And you don’t have to gamble on a good crust or bad crust.
Is this soup keto-friendly?
Yes! This soup is low carb and keto-friendly. Each serving is only 5g net carbs. By using ingredients that are low-carb, you can still enjoy the flavors of pizza without carbs that are mostly in the crust! Most pizza toppings are actually low-carb!
Use a sugar-free pizza sauce and be sure to check the suggestions for toppings below, those are all low-carb topping ideas.
Ingredients for this Pizza Soup Recipe
The ingredients for pizza soup are very simple and straight forward. Think about your favorite pizza and make your favorite flavor combo! Here are the ingredients we used, below is a list of ideas of ingredients you could add.
This recipe does have zucchini, this helps to add nutritional value to the soup, as well as some extra texture since there are no noodles or starchy vegetable in this soup recipe.
- Avocado oil (or your favorite cooking oil)
- Pepperoni – Sliced in thin strips
- Italian seasoning
- Chicken Stock – (I love to make my own, but you can use boxed too)
- Mushrooms – Thinly sliced
- Zucchini – Thinly sliced
- Sugar-free Pizza Sauce – Rao’s is a great option!
- Mozzarella cheese
- Fresh Basil (optional)
Optional Topping Ideas for Pizza Soup
Have you ever been to a DIY, build your own pizza shop? I LOVE these shops and get excited when they have low-carb crust options!
So think of the options available and know that you can add to this list, it is by no means exhaustive! Seriously, the sky is the limit!
- Bacon crumbles
- Canadian Bacon (Ham)
- Fresh Mozzarella
- Goat Cheese
- Any other kind of shredded cheese your heart desires
- Fresh Basil
- Olives (Kalamata or black)
- Grape tomatoes (sliced)
- Roasted vegetables (like brussels sprouts or cauliflower)
- Shredded cabbage
- Roasted garlic
- Fresh Garlic
- Bell peppers (thinly sliced)
- Sun-dried tomatoes
Tips for making this recipe
This soup is pretty straight forward to make.
First, sautee a few ingredients, then add the liquids and simmer. The longer a soup cooks, the more flavor it will have!
Wait until the end to add the zucchini. This will help the zucchini to not be mushy.
Top the finished soup with your favorite cheese. The nutrition facts include 1 cup of cheese for the whole recipe. If you want to add more or less, the option is yours!
Can this soup be made in the Instant Pot?
For the Instant Pot fans, yes, this recipe can easily be made in the Instant Pot.
Follow the recipe in the recipe card and use the saute mode for starters, then once you add the liquids, use the soup mode for 5 minutes (close the lid and seal the valve). Once the soup has finished cooking do a manual pressure release. Add the zucchini to the soup and turn on the saute mode. Cook for 2-3 minutes until the zucchini is soft.
This will probably take 25-30 minutes total, depending on the size of your IP.
Can I make this Pizza Soup Recipe ahead of time?
Yes! You can make this recipe ahead of time. Store it in the fridge for up to three days. The zucchini in the recipe will be soft. If you don’t like zucchini that is soft, consider adding the fresh zucchini when you reheat the soup.
More Soup Recipes To Try
Instant Pot Pumpkin Soup (GF + dairy-free!)
Connect with Yellow Glass Dish
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For THM friends, this is an (S)
- 1 T Avocado oil
- 1 C Mushrooms chopped
- ½ c Onion sliced
- 4 oz Pepperoni sliced in strips
- 3 cloves garlic chopped
- ½ tsp Italian seasoning
- 2/3 Cup Sugar-free Pizza sauce (like Rao's!)
- 4 cups Chicken broth
- 2 cups Zucchini sliced
- 1 cup Mozzarella cheese Shredded
- Salt to taste
- In a 3qt (or larger saucepan), heat avocado oil on medium heat.
- Saute onions for several minutes, add garlic, then mushrooms, then pepperoni and Italian seasoning. Stirfry until everything is heated and fragrant.
- Add pizza sauce and chicken broth.
- Boil soup on medium-low for 10+ minutes (you can cook it as long as you’d like. The longer you cook soups, the more flavorful they become).
- Add zucchini and bring to a low boil for 3-5 minutes.
- Remove from heat and serve. Top with mozzarella cheese.
- Optional: Garnish with fresh basil if you have it!