Pepperoni Pizza Soup from Christine and Bruce
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| Dairy-free, gluten-free, and sugar-free |
We doubled our recipe for our favorite soup that we discovered doing the Whole 30 diet last January.
We have made it multiple times. It is so good and full of fresh veggies . Freezes well for lunches at work.
—Christine
Pizza Soup
Serves: 4-6
2 cups (1 lb.) Italian sausage, I used a mild pork
2½ cups water
1 15- oz can or jar 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. dried oregano
salt and pepper, to taste
Directions:
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 drain on a paper towel-lined plate to absorb excess grease.
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 zucchini to the oil and cook over medium heat for about 10 minutes or until onions are translucent.
Add the water, pizza sauce, tomatoes, sausage, pepperoni and oregano and bring to a boil.
Turn heat down to a simmer for 20 minutes, taste, season if necessary, and serve.
Source: http://www.ohyagood.com/pizza-soup/