You know those nights when you're torn between wanting pizza and craving a warm bowl of soup? Last Tuesday, Emily came home from soccer practice absolutely freezing (it was only 55 degrees, but she's dramatic like that!), and I thought, "Why not combine both?" That's how I stumbled onto making this incredible Pizza Soup that tastes like your favorite slice in a bowl.
I'm not even joking when I say Emily went back for THREE servings. This soup has all those classic pizza flavors we love – Italian sausage, ground beef, melted cheese, and that perfect blend of Italian herbs – but in a cozy, creamy soup form that's ready in just 40 minutes.
The best part? It's keto-friendly with only 7.1g net carbs per serving, so I don't feel guilty going back for seconds. And if you're looking for another easy soup that hits the spot on cold nights, you'll want to check out my Slow Cooker Lasagna Soup – it's another Italian-inspired winner that practically makes itself.
Jump to:
Why You Will Like This Pizza Soup
Trust me, this recipe checks all the boxes for a perfect weeknight dinner:
- Ready in 40 minutes – That's faster than ordering delivery and waiting for it to arrive! Plus, most of that time is hands-off cooking.
- Two cooking methods – Make it in your Instant Pot for super easy cleanup, or use the stovetop if that's what you prefer. Both ways turn out amazing.
- Packed with protein – Between the Italian sausage, ground beef, and cream cheese, you're getting 28.4g of protein per serving. That's what keeps everyone full until bedtime.
- Loaded with veggies – Mushrooms, zucchini, spinach, and bell peppers all sneak in there without the kids even noticing. (Don't tell Emily I said that!)
- Keto and low-carb friendly – At only 7.1g net carbs per serving, this fits perfectly into a low-carb lifestyle without tasting like "diet food."
- Freezer-friendly – Make a double batch and freeze half for those nights when you just can't even think about cooking.
Ingredients For Pizza Soup
Here's what you'll need to make this cozy pizza soup. Most of this stuff I already had in my fridge and pantry, which made it even easier:
For the Soup Base:
- 1 pound Italian sausage
- 1 pound ground beef
- 8 ounces chopped mushrooms
- 2 teaspoons garlic (I use the minced stuff from a jar because who has time?)
- 1 cup chopped zucchini
- 3 cups spinach
- ½ cup bell pepper, chopped
- 1 tablespoon Italian seasoning
For the Liquid:
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1 (32 ounce) container beef broth
For the Creamy Finish:
- 4 ounces cream cheese, softened to room temperature
- ¼ cup heavy cream
For Topping:
- Shredded mozzarella or parmesan cheese (as much as you want – I won't judge!)
How To Make Pizza Soup Step By Step
I learned the hard way that letting your cream cheese come to room temperature makes a HUGE difference. Cold cream cheese doesn't melt smoothly and you'll end up with weird lumps. Don't be like me on my first attempt!
Instant Pot Pizza Soup Instructions
- Turn your Instant Pot to sauté mode and give the bottom a quick spray with cooking oil.
- Add the Italian sausage and ground beef to the pot, breaking it up with a wooden spoon as it cooks. Once it's browned (about 5-7 minutes), drain off any excess grease.
- Turn off the sauté mode completely. This is important – you don't want the "burn" notice!
- Add the mushrooms, garlic, zucchini, spinach, bell pepper, Italian seasoning, diced tomatoes (with their juice), tomato paste, and beef broth to the pot.
- Give everything a good stir and let it cook for about 1 minute using just the residual heat from the pot. This helps everything combine nicely.
- Put the lid on your Instant Pot, turn the valve to the sealing position, and select Manual or Pressure Cook for 15 minutes.
- The pot will take about 15 minutes to come up to pressure before it starts counting down. Go fold that laundry you've been avoiding!
- Once the timer goes off, let the pressure release naturally for 5-10 minutes, then carefully turn the valve to release any remaining pressure.
- Open the lid (watch out for that steam – it's hot!), and stir in the softened cream cheese and heavy cream until everything is smooth and creamy.
- Ladle into bowls and top with shredded mozzarella or parmesan cheese.
Stovetop Pizza Soup Method
- Heat a large pot or Dutch oven over medium heat.
- Once the pot is hot, add the Italian sausage and ground beef. Cook until browned, breaking up the meat as you go (about 7-8 minutes). Drain the grease but keep the meat in the pan.
- Add the chopped mushrooms, minced garlic, zucchini, and bell peppers to the pot with the meat.
- Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the beef broth, tomato paste, canned tomatoes (with juice), and Italian seasoning.
- Bring the soup to a gentle simmer, then reduce the heat to medium-low.
- Let it simmer for about 25 minutes, stirring occasionally. The soup should thicken slightly and the vegetables will be tender.
- Add the softened cream cheese, heavy cream, and spinach to the pot.
- Stir gently until the spinach wilts and the cream cheese melts completely into the soup (about 2-3 minutes).
- Serve hot with plenty of cheese on top!
Storage And Reheating Your Pizza Soup
This soup actually tastes even better the next day! (Something about all those flavors having time to hang out together.)
Refrigerator Storage:
Let the soup cool down to room temperature first. I usually leave it on the stove for about 30 minutes after turning off the heat.
Transfer it to an airtight container and store in the fridge for up to 4 days. The soup will thicken as it sits, which I actually love – it makes it even heartier!
Freezer Storage:
This pizza soup freezes really well, which makes me so happy because I can always have some on hand.
Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top because the soup will expand as it freezes.
It'll keep in the freezer for up to 3 months. Write the date on the container because I promise you'll forget when you made it!
Reheating:
For refrigerated soup, just warm it up on the stovetop over medium heat, stirring occasionally. If it's too thick, add a splash of beef broth or cream.
For frozen soup, thaw it overnight in the fridge, then reheat on the stove. You can also reheat it straight from frozen – just add a little extra time and stir it more often.
Microwave reheating works fine too, but I think stovetop gives you better texture. Heat in 1-minute intervals, stirring between each one.
Pizza Soup Variations And Tips
Want to mix things up? Here are some ideas I've tried (and loved):
Meat Variations:
Use all ground beef if you're not a fan of Italian sausage. Or try ground turkey for a lighter option – just add an extra teaspoon of Italian seasoning because turkey can be a bit bland.
I've even used leftover rotisserie chicken before. Just add it at the end with the cream cheese so it doesn't get overcooked.
Veggie Swaps:
Don't have zucchini? Use yellow squash instead. No bell peppers? Try diced carrots or celery.
You could also throw in some diced eggplant or cherry tomatoes. Pretty much any pizza topping vegetable will work here!
Make It Spicier:
Add some red pepper flakes to the soup while it's cooking, or use hot Italian sausage instead of mild.
Emily won't touch anything spicy, so I just put hot sauce on the table for the adults.
Dairy-Free Option:
Replace the cream cheese and heavy cream with full-fat coconut milk. It won't taste exactly the same, but it's still really good!
Toppings Galore:
Besides cheese, try adding some pepperoni slices on top, or some fresh basil. Croutons would be amazing too, but they'll add carbs if you're watching that.
A dollop of ricotta cheese on top? Chef's kiss.
Pizza Soup Frequently Asked Questions
Yes! Let the soup cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring in a splash of cream if needed.
Yes, this recipe is keto-friendly with only 7.1g net carbs per serving. It's loaded with protein and healthy fats while keeping carbs low.
Absolutely! Brown the meat first, then add all ingredients except cream cheese and heavy cream to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese and heavy cream before serving.
You can use all ground beef, ground turkey, or ground chicken. For extra flavor, add 1 teaspoon of fennel seeds and red pepper flakes to mimic Italian sausage seasoning.
Recipes You May Like
If you loved this pizza soup recipe, you'll definitely want to try these other cozy favorites:
- Slow Cooker Lasagna Soup – Another Italian-inspired soup that's basically lasagna in a bowl. So good!
- Bacon Cheeseburger Soup – If you like turning favorite foods into soup, this one's a must-try. All the burger flavors in a creamy bowl.
- Creamy Tuscan Chicken Pasta – Not a soup, but it has that same creamy Italian vibe that makes this pizza soup so good.
My Final Thoughts On This Cozy Pizza Soup
Listen, I make a LOT of soup in the winter, and this pizza soup has become one of my go-to recipes when I need something quick, filling, and that everyone will actually eat without complaining.
The combination of two meats makes it super hearty, and those Italian flavors just make your kitchen smell amazing while it's cooking.
What I really love is how versatile it is. Make it in the Instant Pot when you're rushed, or simmer it on the stove when you have a bit more time. Either way, it turns out perfect.
Give this recipe a try next time you're wondering what's for dinner! Top it with lots of cheese, maybe grab some low-carb bread for dipping, and enjoy a cozy bowl of something that tastes way more complicated than it actually is.
Don't forget to save this to Pinterest so you can find it again when you're meal planning!
Pizza Soup
Equipment
- Instant Pot
- Large Pot or Dutch Oven
Ingredients
- 1 pound Italian Sausage
- 1 pound ground beef
- 8 ounces mushrooms chopped
- 2 teaspoons garlic
- 1 cup zucchini chopped
- 3 cups spinach
- ½ cup bell pepper chopped
- 1 tablespoon Italian seasoning
- 15 ounce diced tomatoes undrained, canned
- 6 ounce tomato paste canned
- 32 ounce beef broth
- 4 ounces cream cheese softened, room temp
- ¼ cup heavy cream
Instructions
Instant Pot Directions
- Turn the Instant Pot on sauté mode, spray the bottom of the pan and cook the meat and drain off any grease.
- Turn the Instant Pot off and add the mushrooms, garlic, zucchini, spinach, bell pepper, spices, tomatoes, tomato paste and beef broth.
- Stir and cook for 1 minute on the residual heat.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 15 minutes. It will take about 15 minutes to come to pressure and begin counting down.
- Once the cook time is over, let the pressure manually release for 5-10 minutes, then manually release the remaining pressure.
- Stir in cream cheese and heavy cream.
- Serve with shredded mozzarella or parmesan.
Stove Top Instructions
- Heat a large pot or Dutch oven to medium heat.
- Once the pot is hot, add the ground beef and Italian sausage and cook until browned, breaking up as you go. Drain off the grease, but keep the meat in the pan.
- Next, add the chopped mushrooms, garlic, zucchini, and chopped bell peppers. Sauté the mixture, stirring occasionally, for about 5 minutes.
- Add the broth, tomato paste, canned tomatoes, and spices.
- Bring the soup to a simmer, stirring occasionally, for about 25 minutes. The soup should have thickened slightly, and the vegetables should be tender.
- Lastly, stir in the softened cream cheese, heavy cream, and spinach.
- Gently stir the soup until the spinach has wilted and the cream cheese has melted completely.
