MAKES: 14 cups (1 cup per serving) · PREP TIME: 15 minutes · COOK TIME: 45 minutes

    If you have followed my site, peaceloveandlowcarb.com, or any of my cookbooks over the years, then you already know that I am a big fan of pizza and of trying to come up with creative low-carb pizza variations. There is a reason that there are more than twenty different pizza recipes on my site alone. This soup is another delicious spin on a favorite comfort food. I love to garnish it with Garlic and Herb Croutons (here) to get that whole pizza crust vibe going. If you aren’t avoiding dairy, top the soup with the croutons and then with some mozzarella and Parmesan cheeses. It takes the soup to the next level and almost gives it a French onion feel. Yum!


    • 1 tablespoon avocado oil or olive oil

    • 1 small onion, diced (about ½ cup)

    • 4 cloves garlic, minced

    • 1 teaspoon dried parsley

    • ½ teaspoon dried oregano leaves

    • ½ teaspoon sea salt

    • ¼ teaspoon ground black pepper

    • 1 pound bulk Italian sausage

    • 6 ounces pepperoni slices, halved

    • 3 ounces cremini mushrooms, quartered

    • 6 cups beef stock or bone broth (here)

    • 1 (14.5-ounce) can diced tomatoes, with juices

    • ½ cup marinara sauce, store-bought or homemade (here)

    • 1 small orange bell pepper, seeded and diced

    • 1 small green bell pepper, seeded and diced

    • ¼ cup sliced black olives


    1. Heat the oil in a stockpot or Dutch oven over medium heat. Add the onion, garlic, parsley, oregano, salt, and black pepper and sauté until the onion is translucent and the garlic is fragrant.

    2. Add the sausage, pepperoni, and mushrooms and cook until the sausage is cooked through and the mushrooms have released their liquid. Drain the excess grease.

    3. Add the beef stock, tomatoes, marinara sauce, and bell peppers. Bring to a boil, then reduce the heat to a simmer.

    4. Simmer, stirring occasionally, for 30 minutes. Taste and add more salt and pepper, if needed.

    5. Stir in the black olives in before serving.

    tips: To cut down on preparation time, you can use a store-bought marinara sauce. Be sure to read the labels and look for a sauce that contains only vegetables, healthy fats, and seasonings. Rao’s is a great brand for clean, keto-friendly marinara sauce. In addition to the recipe in this book, I have a couple of different low-carb marinara sauce recipes on my website.

    If you have leftover Drunken Mushrooms with Caramelized Onions (here), toss them into this soup for an extra burst of flavor.



    CALORIES: 192

    FAT: 13.4g

    PROTEIN: 12.9g

    TOTAL CARBS: 3.9g

    FIBER: 2.3g

    NET CARBS: 2.6g