This recipe might break the internet. Pizza Soup seems so wrong but I can attest, it is sooooo right. Oddly enough, it is derived from a recipe my Grandma used to make. However, don’t picture the kind of Grandma that spent hours in the kitchen perfecting beautiful, delicious dinners. No, my Grandpa was that person, but after he passed away, my Grandma was forced to get creative in the kitchen. I’m not sure where the recipe came from. She may have developed it on her own but she gave it to me typed on an 8 1/2 x 11 sheet of computer paper. Again, not the old tatter recipe card you might imagine.
The soup is a great alternative to chili and tastes just like pizza for all of your dairy-free, gluten-free’ers like me who are deprived. The girls had a sprinkle of mozzarella on theirs for good measure and devoured it. It’s also Whole30 compliant if you use meat and canned items without sugar or additives. So without further or do, make this tonight, with some stinky garlic bread if you can. 😉
- 2 cups italian sausage, I used a mild pork
- 2½ cups water
- 1 15 oz can pizza sauce, (Muir Glen is sugar-free)
- 1 15 oz can diced tomatoes, (Muir Glen fire roasted is also sugar-free)
- 1 medium onion, diced
- 1 cup button mushrooms, diced
- 1 bell pepper, diced (I used half green, half red)
- 1 medium zucchini, diced
- 2 oz or about 12 slices, cut up pepperoni (Applegate is sugar-free)
- ½ tsp oregano
- Brown the sausage over medium heat in a dutch oven or soup kettle for about 10 minutes.
- While that is cooking, prepare the veggies
- Remove the sausage and let the oil drain on a paper towel lined plate
- If the sausage had high fat content, remove some of the oil from the pan so there is only a coating to sauté the vegetables
- Add onion, mushrooms, peppers and zuchinni to the oil and cook over medium heat for about 10 minutes or onions are transluscent
- Add the water, pizza sauce, tomatoes, sausage, pepperoni and oregano and bring to a boil.
- Turn heat down to a simmer for 20 minutes and serve
