If you love pizza, you need to try this delicious Instant Pot pizza soup! It tastes just like a supreme pizza and is delicious — and is a lot less calories than a piece of pizza.

Ingredients you will need for this recipe

Storage Instructions

You can keep the soup for up to 5 days in the fridge. You can also freeze it for up to 3 months.

If you are interested in other low carb recipes, you need to try this Asian chicken lettuce wraps recipe or this jerk shrimp recipe.

Tips and Tricks for this recipe

It’s better to thaw the soup overnight before reheating it; that way, the vegetables won’t get soggy.

Substitutions you can use for this recipe

You can use pepperoni instead of salami. You can also use chicken or vegetable broth instead of chicken broth.

No Instant Pot? No Problem! You can make this on the stovetop

  • Wash and chop the onion and bell pepper
  • On medium-high heat, add the oil to a large pot; once the oil is hot add the onion and bell pepper, cook until the vegetable has softened.
  • Add the rest of the ingredients except the basil and cheese, reduce heat and simmer for 25 minutes.
  • Serve hot in a bowl, garnish with fresh basil and mozzarella.

What is your favorite soup recipe?

Instant Pot Pizza Soup

Dash of Herbs
No ratings yet
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course, Soup
Cuisine Comfort Food
Servings 6 servings
Calories 204 kcal

Ingredients

  • 1 Tablespoon canola oil
  • 1 large onion diced
  • 1 1/4 cups mushrooms sliced
  • 1 large bell pepper diced
  • 1/3 pound salami
  • 28 ounce tomatoes diced
  • 2 1/2 cups beef broth
  • 2 teaspoons dried oregano
  • 2 Tablespoons fresh basil leaves chopped
  • 1/2 cup mozzarella grated

Instructions
 

  • Wash and chop the onion and bell pepper
  • Press SAUTE on the Instant Pot and add the oil, once the oil is hot, add the onion and bell pepper and cook until the vegetable has softened. Cancel SAUTE mode.
  • Add the rest of the ingredients except the basil and cheese, close the lid, place the valve in sealing mode. Cook on HIGH pressure for 5 minutes ( it will take about 20 minutes for the pressure to rise and start cooking).
  • Release the pressure immediately. Open the lid carefully and give it a stir.
  • Serve hot in a bowl, garnish with fresh basil and mozzarella.

Notes

  • You can keep the soup for up to 5 days in the fridge. You can also freeze it for up to 3 months.
  • It’s better to thaw the soup overnight before reheating it; that way, the vegetables won’t get soggy.

Nutrition

Calories: 204kcalCarbohydrates: 10gProtein: 11gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 1010mgPotassium: 630mgFiber: 3gSugar: 6gVitamin A: 2057IUVitamin C: 56mgCalcium: 79mgIron: 1mg
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