The ultimate comfort food mashup: pizza in a bowl! Italian sausage, pepperoni, mushrooms, peppers, and black olives simmer in a zesty marinara-beef broth that tastes exactly like your favorite pie, minus the crust.
The Ultimate Comfort Food Mashup: Pizza in a Bowl!
If you’re a fan of pizza but want a creative, low-carb twist, you’ve come to the right place. This recipe transforms all your favorite pizza toppings into a rich, savory, and incredibly satisfying soup. It’s the perfect way to enjoy the classic flavors of Italian sausage, pepperoni, and zesty marinara without the carbs. For the full pizzeria experience, garnish with keto-friendly croutons to mimic a crunchy crust. To take it over the top, add a sprinkle of mozzarella and Parmesan cheese for a melty, delicious finish reminiscent of French onion soup.
Ingredients
• 1 tablespoon / 15 ml (0.5 fl oz) avocado oil or olive oil
• ½ cup / 1 small onion, diced
• 4 cloves garlic, minced
• 1 teaspoon (5 ml / 0.2 fl oz) dried parsley
• ½ teaspoon dried oregano leaves
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 pound / 454 g (16 oz) bulk Italian sausage
• 6 ounces / 170 g (6 oz) pepperoni slices, halved
• 3 ounces / 85 g (3 oz) cremini mushrooms, quartered
• 6 cups / 1.4 L beef stock or bone broth
• 1 14.5-ounce / 411 g (14.5 oz) can diced tomatoes, with juices
• ½ cup / 120 ml (4.1 fl oz) marinara sauce
• 1 small orange bell pepper, seeded and diced
• 1 small green bell pepper, seeded and diced
• ¼ cup / 38 g (1.34 oz) sliced black olives
Instructions
1. Directions
2. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic, parsley, oregano, salt, and pepper. Sauté for 3-5 minutes, until the onion is soft and translucent.
3. Add the Italian sausage, pepperoni, and mushrooms to the pot. Cook, breaking up the sausage with a spoon, until the meat is browned and the mushrooms have softened. Carefully drain off any excess grease.
4. Pour in the beef stock, diced tomatoes with their juices, marinara sauce, and both diced bell peppers. Stir to combine and bring the mixture to a boil.
5. Reduce the heat to low, cover, and let the soup simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld together.
6. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the sliced black olives just before serving.
Nutritional Information
• MAKES: 14 cups (3360 ml) (1 cup / 240 ml per serving)
• PREP TIME: 15 minutes
• COOK TIME: 45 minutes
• PER SERVING
• CALORIES: 192
• FAT: 13.4g
• PROTEIN: 12.9g
• TOTAL CARBS: 3.9g (0.14 oz)
• FIBER: 2.3g
• NET CARBS: 2.6g (0.09 oz)
Pro Tips
• To save time, use a quality store-bought marinara sauce. Check the label for one with no added sugar to keep it low-carb; Rao’s is an excellent keto-friendly option.
• For a French onion soup twist, top individual bowls with keto-friendly croutons, shredded mozzarella, and grated Parmesan cheese. Broil for a minute until the cheese is bubbly and golden.
• Feel free to add other favorite low-carb pizza toppings, such as cooked bacon, different types of mushrooms, or a handful of fresh spinach stirred in at the end.
FAQ
Q: Is this pizza in a bowl recipe keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly and low-carb. With only 2.6g (0.09 oz) of net carbs per serving, it’s an excellent way to enjoy pizza flavors while following a ketogenic diet. For best results, use a sugar-free marinara sauce.
Q: How can I store and reheat leftover pizza soup
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The flavors often taste even better the next day.
Q: What other toppings can I add to this soup
A: You can customize this soup with many other low-carb pizza toppings. Consider adding cooked bacon, different types of mushrooms, jalapeños for a spicy kick, or a handful of fresh spinach stirred in at the very end of cooking.
Q: Can I make this pizza soup creamy
A: For a creamier, richer soup, stir in a splash of heavy cream or a few ounces of softened cream cheese during the last 5 minutes of simmering. Continue to stir until the cream cheese is fully melted and incorporated.
Pro Tips
- Brown the sausage and pepperoni with the mushrooms first and drain the excess grease so the broth stays rich rather than oily.
- Choose a no-sugar-added marinara like Rao's — with only 1/2 cup in the pot, a good sauce is the difference between pizza soup and tomato soup.
- Simmer the soup covered for at least 30 minutes so the oregano, parsley, and marinara fully marry with the beef stock.
- Stir the sliced black olives in just before serving so they keep their briny bite instead of going soft in the pot.
- For a French onion-style twist, ladle soup into oven-safe bowls, top with keto croutons, shredded mozzarella, and Parmesan, and broil until the cheese bubbles.
Frequently Asked Questions
Does pizza soup freeze well?
Yes — cool it completely and freeze portions for later. Hold back the black olives and add them fresh when reheating so they don't go mushy.
Can I make it ahead of time?
Absolutely — it tastes even better the next day. Refrigerate and rewarm gently, then stir in the olives and adjust the salt right before serving.
Is this soup keto-friendly?
Each 1-cup serving has 3.9g total carbs and 2.6g net carbs with 12.9g protein — the crust is gone, but the pizza flavor is not.
What other pizza toppings can I add?
Cooked bacon, other mushroom varieties, or a handful of spinach stirred in at the end all work — keep the additions low-carb and add them late so they don't overcook.
Recipe card below.
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The Ultimate Comfort Food Mashup: Pizza in a Bowl!
Ingredients
Method
- Directions
- Heat the oil in a large stockpot or Dutch oven over medium heat.
- Add the onion, garlic, parsley, oregano, salt, and pepper.
- Sauté for 3-5 minutes, until the onion is soft and translucent.
- Add the Italian sausage, pepperoni, and mushrooms to the pot.
- Cook, breaking up the sausage with a spoon, until the meat is browned and the mushrooms have softened. Carefully drain off any excess grease.
- Pour in the beef stock, diced tomatoes with their juices, marinara sauce, and both diced bell peppers.
- Stir to combine and bring the mixture to a boil.
- Reduce the heat to low, cover, and let the soup simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Stir in the sliced black olives just before serving.
