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!
Keep Your Health on Track
Whether you’re starting the autoimmune protocol, a new medication, an exercise routine or trying to get to the bottom of your headaches or indigestion, cataloging your activities and symptoms is a great way to gauge your progress. The Ultimate Health Journal can help you stay on track with diet, fitness, and other lifestyle changes you have begun or been prescribed, notice patterns in your health and lifestyle so you can enact positive changes, and provide a valuable tool for you, your family, and your healthcare team. I would never have noticed that cinnamon makes me sneeze or dairy gives me hiccups without keeping a written record during my elimination diet, which helped me see the patterns that solved my problems! The ebook is available as a digital download with printable template for $6.99.
- 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)
- 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.