This Paleo Pizza Soup combines all the familiar flavors of pizza into a comforting, one-pot meal. It’s gluten free, dairy free, and Whole30-friendly when you choose compliant ingredients. Simple to make and easy to customize, this soup is a great weeknight option that also reheats beautifully for leftovers.
Pizza is my husband’s and my favorite meal, so I’ve adapted those classic pizza tastes into several dishes over time — from a coconut flour pizza crust to a breakfast pizza quiche — and now into a rich, savory soup. This version layers marinara, fire-roasted tomatoes, savory sausage and pepperoni, mushrooms, onions, and Italian herbs to deliver a warm bowl that really does taste like pizza in soup form.
One of the best things about this recipe is how adaptable it is. If you don’t like mushrooms, omit them. Want more peppers or extra olives? Add them. I used a Whole30-compliant chicken sausage, but you can swap in ground sausage, ground beef, or another sausage you prefer. Everything goes into a large saucepan and cooks until the onions and mushrooms soften, so the hands-on time is minimal and dinner comes together quickly.
For convenience I use jarred marinara, which keeps this recipe fast without sacrificing flavor. If you’re following Whole30, read the label and choose a marinara without added sugars or non-compliant ingredients. A jarred sauce paired with fire-roasted tomatoes, herbs, and the savory meats gives the soup plenty of depth.
This soup is hearty, flavorful, and healthy — perfect for colder months or whenever you want a cozy, pizza-inspired meal without the crust. It stores well in the refrigerator for several days and can be reheated gently on the stove or in the microwave.
Paleo Pizza Soup
Jessica DeMay
15 minutes
30 minutes
6 servings
Ingredients
- 12 oz chicken sausage, sliced
- 4 oz uncured pepperoni, cut into quarters
- 1 (25 oz) jar marinara
- 1 (14.5 oz) can fire-roasted tomatoes
- 1 large onion, diced
- 16 oz mushrooms, sliced
- 1 (3 oz) can sliced black olives (optional)
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt, or to taste
Instructions
- In a large saucepan or pot, combine the sliced chicken sausage, pepperoni, marinara, fire-roasted tomatoes, diced onion, sliced mushrooms, olives (if using), oregano, garlic powder, and salt.
- Bring the mixture to a gentle simmer over medium heat. Stir occasionally and cook for about 30 minutes, or until the onions and mushrooms are tender and the flavors have melded.
- Taste the soup and adjust seasoning with additional salt if needed.
- Ladle into bowls and serve hot. This soup makes excellent leftovers and can be refrigerated for several days.
Nutrition Information
Calories: 262 kcal (13%)
Carbohydrates: 8 g (3%)
Protein: 15 g (30%)
Fat: 20 g (31%)
Saturated Fat: 5 g (31%)
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 6 g
Trans Fat: 0.3 g
Cholesterol: 58 mg (19%)
Sodium: 1373 mg (60%)
Potassium: 333 mg (10%)
Fiber: 2 g (8%)
Sugar: 3 g (3%)
Vitamin A: 276 IU (6%)
Vitamin C: 4 mg (5%)
Calcium: 20 mg (2%)
Iron: 1 mg (6%)
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