Go Back

Keto Crockpot Loaded Pizza Soup - Comforting, Low-Carb Flavor in a Bowl

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Italian sausage (1 lb, bulk or links with casings removed)
  • Pepperoni (4 oz, sliced or mini)
  • Bell peppers (2, any color, diced)
  • Onion (1 medium, diced)
  • Mushrooms (8 oz, sliced)
  • Garlic (3–4 cloves, minced)
  • Low-carb marinara or crushed tomatoes (24 oz jar marinara or 1 can 28 oz crushed tomatoes; choose no added sugar)
  • Chicken or beef broth (4 cups, low-sodium)
  • Tomato paste (2 tbsp, optional for richer flavor)
  • Black olives (1/2 cup, sliced)
  • Italian seasoning (2 tsp)
  • Red pepper flakes (1/2 tsp, optional)
  • Sea salt and black pepper (to taste)
  • Cream cheese (4 oz, softened)
  • Heavy cream (1/2 cup)
  • Mozzarella cheese (2 cups, shredded)
  • Parmesan cheese (1/2 cup, grated)
  • Olive oil (1–2 tbsp for sautéing)
  • Fresh basil or parsley (for garnish)

Method
 

  1. Brown the sausage. Heat olive oil in a skillet over medium heat. Add the Italian sausage and break it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
  2. Sauté the aromatics. In the same skillet, add onion, bell peppers, and mushrooms. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Load the crockpot. Add the browned sausage, sautéed veggies, pepperoni, olives, marinara or crushed tomatoes, broth, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper to the crockpot. Stir well.
  4. Slow cook. Cover and cook on Low for 6–7 hours or on High for 3–4 hours. The flavors will deepen and the broth will thicken slightly.
  5. Add the creamy finish. About 30 minutes before serving, whisk the softened cream cheese and heavy cream together in a small bowl until smooth. Stir the mixture into the crockpot. Add half the mozzarella and all the Parmesan. Cover and cook 20–30 minutes until the cheeses melt and the soup turns silky.
  6. Final seasoning and serve. Taste and adjust salt and pepper. Ladle into bowls, top with the remaining mozzarella, and let it melt. Garnish with chopped basil or parsley and extra pepperoni if you like.