Nightshade-Free Pizza Soup
With hearty vegetables and savory Italian seasonings instead of dough and dairy, this Pizza Soup feels quite a bit healthier than its namesake. Still, the pepperoni and sausage make this soup is as indulgent as it is delicious. If you’ve ever wanted to drink a pizza, now’s your chance! It’s one of my favorite comfort foods, especially in cooler weather when a salad just doesn’t have the same appeal. Plus, while it’s cooking, it makes the kitchen smell great. You’ll be salivating well before its 45-minute cook time is up, but don’t be off-put by the commitment: It takes only a few minutes to throw together and the rest is hands-off. That’s the best kind of recipe, in my opinion!
Looking for Some Simple AIP Recipes?
When you’re dealing with fatigue, pain, or illness, eating healthy is hard enough without having to multitask while cooking or clean up a huge mess afterwards. That’s why one-pot meals are my favorite. 28 Days of One-Pot AIP is exactly what it sounds like: A 28-day meal plan featuring only 100% autoimmune protocol, one-pot recipes. There’s an intro to explain the AIP and one-pot cooking and the preparation is so much simpler when you’ve only got one thing to keep track of. Plus, you’ll be amazed at the variety of flavors still available to you, like my Chicken Pot Pie Soup, satisfying green smoothies, and colorful salads! The e-book is now available for $9.99.
Pizza Soup
Ingredients
- 1 tablespoon coconut oil
- 1 small onion chopped
- 3 cloves garlic chopped
- 1/2 teaspoon dried thyme
- 1 1/2 pounds zucchini chopped
- 1 cup no-tomato sauce
- 2 cups chicken broth
- 8 ounces mushroom sliced
- 1 pound sausage crumbled
- 4 ounces pepperoni sliced
- 2 ounces black olive sliced
- sea salt to taste
- ground black pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat and cook the onion, garlic, and thyme until the onion is translucent.
- Add the zucchini and no-tomato sauce and bring to a boil, then simmer for 20 minutes.
- Transfer to a blender and puree until smooth, then return to the stove.
- Add the broth, sausage and mushrooms and simmer for 10-15 minutes, or until the sausage is cooked through and the mushrooms are tender.
- Garnish with pepperoni and olives and season to taste before serving.
Nutrition
Calories: 655kcal | Carbohydrates: 24g | Protein: 32g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 98mg | Sodium: 2435mg | Potassium: 1296mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1650IU | Vitamin C: 45.4mg | Calcium: 110mg | Iron: 4.5mg
Are the carbs listed for the whole pot or per serving? That’s a lot of carbs for one serving of soup and zucchini and mushrooms are really low in carbs. There’s also a lot of sugar from the carrots. The recipe sounds delicious though.
The nutrition facts are per serving. My no-tomato sauce is made from beets and carrots so that’s probably where you’re missing some carbs. But these are automatically generated by a program using the USDA database which sometimes doesn’t have a perfect match for an ingredient, so it’s more a rough estimate.