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Pizza Soup
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings
4
people
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
Equipment
cookware
blender
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:
655
kcal
|
Carbohydrates:
24
g
|
Protein:
32
g
|
Fat:
48
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
20
g
|
Cholesterol:
98
mg
|
Sodium:
2435
mg
|
Potassium:
1296
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
1650
IU
|
Vitamin C:
45.4
mg
|
Calcium:
110
mg
|
Iron:
4.5
mg