Letting go of cheese on pizza can be a hard transition when you start a paleo lifestyle—perhaps more difficult than finding a good grain-free crust. If you’re strictly eliminating dairy, nutritional yeast has an interesting cheesy taste and is a good replacement for a sprinkle of Parmesan. And eating pizza in soup form eliminates the need for a crust. A win-win.
Prep time 25 minutes
Serves 6
1 bell pepper, seeded and diced
3 brown or white button mushrooms, chopped
11/2 cups (225 g) cooked pizza topping meat (such as diced pepperoni, ham, or cooked Italian sausage)
2 large carrots, peeled and diced
1/2 small bunch kale, leaves removed from stems and cut into bite-sized pieces
1 tablespoon (15 ml) dried minced onion
1 teaspoon garlic powder
1 15-ounce (425 g) can tomato sauce
1 teaspoon (5 ml) Italian seasoning
1/4 teaspoon (20 ml) oregano
Pinch of crushed red pepper flakes
1 quart (946 ml) Simple Chicken Stock
Sliced peperoncini peppers and nutritional yeast, for garnish
- Place all the ingredients (except the garnishes) in a 4- or 6-quart (3.8 or 5.7 liter) slow cooker. Cover and cook on low for 6 to 8 hours.
- Serve with peppers, a sprinkle of nutritional yeast, and extra crushed red pepper flakes if you want more heat.
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Pizza soup with greens is all the flavor of a loaded pizza in a slow cooker bowl. Diced pepperoni, ham, or Italian sausage simmer with peppers, mushrooms, carrots, and kale in a rich tomato and chicken stock base. Top each bowl with peperoncini and a snowfall of nutritional yeast and it tastes like the pizza shop smells.
Pro Tips
- Use cooked pizza meat — leftover sausage, ham, or pepperoni already in the fridge. Precooked meat keeps the broth from going greasy during the long simmer.
- Add the kale stems' leaves in bite-sized pieces and let the slow cooker do the wilting. Six to eight hours turns even tough kale silky.
- Tomato-based soups in a slow cooker can take on a tinny edge — counter it with the nutritional yeast garnish and the peperoncini's briny kick.
- This soup is a genius clean-out-the-fridge recipe. Half a bell pepper or a few stray mushrooms all find a home here.
Frequently Asked Questions
Can I make this pizza soup on the stove?
Yes. Simmer everything gently for about forty-five minutes instead. The flavors meld just as well and the kale softens in the last ten minutes.
What is nutritional yeast and why use it?
It is a savory, cheese-flavored seasoning that keeps the soup dairy-free while adding that pizza-parlor cheesiness. A sprinkle on each bowl is all you need.
Does this soup freeze well?
Beautifully. Freeze in portions and thaw overnight in the refrigerator — the kale softens further but the pizza flavor stays spot on.
Recipe Card
Ingredients
Method
- Sliced peperoncini peppers and nutritional yeast, for garnish
- Place all the ingredients (except the garnishes) in a 4- or 6-quart (3. 8 or 5. 7 liter) slow cooker.
- Cover and cook on low for 6 to 8 hours.
- Serve with peppers, a sprinkle of nutritional yeast, and extra crushed red pepper flakes if you want more heat.
