Low Carb, Keto Pizza Soup - Whole30, Paleo Soup
This Low Carb, Keto Pizza Soup with a Whole30 and Paleo option is the perfect warm and cozy meal for a chilly fall evening. With onions, green bell pepper, mushrooms, olives, marinara sauce and plenty of meat, it will satisfy your pizza craving without all the time and effort of those low carb pizza crusts.
Servings: 6 servings
Calories:
Equipment
- crushed fire roasted tomatoes
- Rao's Marinara Sauce
- stock pot
- freshly minced garlic
- italian seasoning
- dutch oven
- sea salt
- freshly ground black pepper
- meat chopper
Ingredients
- 1 tbsp. avocado oil
- 8 oz. baby portobella mushrooms sliced
- 1/2 large yellow onion diced
- 1/2 large green bell pepper seeded and diced
- 1 lb. 80/20 ground beef
- 4 oz. pepperoni chopped (omit for Whole30 and Paleo)
- 4 cloves garlic minced
- 1 tbsp. Italian seasoning
- 2 c. chicken broth
- 8 oz. Rao's marinara sauce
- 14.5 oz. crushed fire-roasted tomatoes
- 6 oz. sliced black olives
- Sea salt and freshly ground black pepper to taste
- Optional for garnish: fresh basil or oregano, extra sliced black olives and pepperoni (omit for Whole30 and Paleo)
Instructions
- In a Dutch oven or stock pot, warm avocado oil over medium high heat.
- Add mushrooms, onion and green bell pepper. Sauté for 5 minutes until onions begin to turn translucent and peppers start to soften.
- Add ground beef and pepperoni (if using). Use a meat chopper to break apart chunks until ground beef is browned, 7-10 minutes.
- Add garlic and Italian seasoning and stir 2 minutes until fragrant.
- Stir in chicken broth, marinara sauce, diced tomatoes and black olives.
- Bring to a boil. Reduce heat and simmer 15-20 minutes or until cooked down to your desired consistency.
- Add sea salt and freshly ground black pepper to taste.
- Garnish with fresh basil or oregano, extra sliced black olives and pepperoni (omit for Whole30 and Paleo).
Notes
Add a teaspoon of crushed red pepper for a little kick!
Substitute the ground beef with Italian sausage for even more flavor.