Instant Pot Pizza Soup Recipes

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INSTANT POT SAUSAGE PIZZA SOUP



Instant Pot Sausage Pizza Soup image

Just a handful of simple ingredients, 10 minutes of prep time, and the Instant Pot is all you need to make this delicious Instant Pot Sausage Pizza Soup. It tastes just like pizza in a bowl!Recipe is Paleo, Keto, and Whole30 compliant.

Provided by Amy Rains

Categories     Main Course

Number Of Ingredients 16

1 tbsp avocado oil or olive oil
1.5 lbs Italian Sausage (mild or hot)
1 small yellow onion (diced)
2 cloves garlic (minced)
1 green bell pepper (diced)
1 yellow bell pepper (diced)
28 oz can pureed tomatoes
8 oz marinated artichoke hearts (drained)
1/4 cup red wine vinegar
4 cups chicken broth
1 tsp kosher salt
3 tsp Italian seasoning
1/2 cup sliced olives ((optional))
2 tsp crushed red pepper ((optional))
1/3 cup fresh basil ((optional))
1/3 cup shredded parmesan ((optional))

Steps:

  • Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Cook the sausage for 3-4 minutes, then toss in the onion and garlic. Cook for another 2-3 minutes. Select cancel. Drain any noticeable fat from the sausage.
  • Now add the bell peppers, tomatoes, artichoke hearts, vinegar, broth, salt, and Italian seasoning. Scrape the bottom of the pot to ensure the pan is deglazed. Secure the lid. Cook on high pressure for 8 minutes.
  • Use a quick release when cook time is complete. Once steam is completely released, remove the lid.
  • Stir in crushed red pepper and olives (if using). Garnish with fresh basil and parmesan.

CONTEST-WINNING PIZZA SOUP



Contest-Winning Pizza Soup image

This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. -Jackie Brossard Kitchener, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

2 cans (14-1/2 ounces each) diced tomatoes
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2-1/2 cups water
1 package (3-1/2 ounces) sliced pepperoni, quartered
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
10 slices French bread, toasted
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.

Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 884mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

INSTANT POT PIZZA SOUP



Instant Pot Pizza Soup image

Instant Pot Pizza Soup is two comfort foods in one! Pepperoni, cheese and Italian herbs come together in a hearty soup in this easy Instant Pot recipe. Perfect for busy weeknights!

Provided by Lynne Feifer

Categories     Dinners

Time 40m

Number Of Ingredients 11

1 tablespoon canola oil
1 onion (diced)
1 green bell pepper (seeded and diced)
1 ¼ cups sliced mushrooms
1/3 lb. pepperoni (can be cut into smaller pieces, if desired.)
28 ounces diced tomatoes
2 1/2 cups beef broth
2 teaspoons oregano
salt and pepper to taste
2 tablespoons chopped fresh basil leaves
1/2 cup shredded mozzarella

Steps:

  • Press sauté on the Instant Pot, and add the oil. Once the oil is hot, add the onion and pepper, and cook for about 5 minutes until softened. Cancel sauté mode.
  • Add the mushrooms, pepperoni, can of tomatoes, beef broth, oregano, salt and pepper. Close the lid and place the valve in sealing mode. Cook on high pressure for 5 minutes. Note: it will take about 20 minutes for the pressure to rise and start cooking.
  • Carefully release the pressure immediately, and then carefully open the lid. Stir. Add more salt and pepper, if desired.
  • Serve garnished with chopped basil and shredded mozzarella.

Nutrition Facts : ServingSize 1 person, Calories 223 kcal, Carbohydrate 10 g, Protein 10 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 32 mg, Sodium 844 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 9 g

INSTANT POT® PIZZA PASTA



Instant Pot® Pizza Pasta image

This is a quick meal to fix and can be customized with whatever pizza toppings you may like.

Provided by thedailygourmet

Time 1h

Yield 4

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
½ pound Italian sausage
⅓ cup diced onion
2 anchovies anchovy fillets
⅓ cup diced bell pepper
½ cup sliced mushrooms
2 tablespoons sliced black olives
¾ cup brown rice rotini pasta
¼ cup Merlot wine
1 ½ cups pasta sauce
½ cup shredded mozzarella cheese
½ teaspoon garlic powder
¼ teaspoon Italian seasoning
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
  • Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 30 g, Cholesterol 34.8 mg, Fat 19.8 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 6.4 g, Sodium 1055.7 mg, Sugar 10.6 g

CREAMY PIZZA SOUP



Creamy Pizza Soup image

This Creamy Pizza Soup is like eating supreme pizza with a spoon! You can add your own favorite pizza toppings as long as you include the ooey-gooey melty cheese on top. If you can't find the tomato and sweet basil bisque soup, try using canned tomato bisque soup and adding Italian seasoning. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 11

6 slices frozen garlic Texas toast
2 ounces bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
1/3 cup sliced pepperoni, chopped
3 containers (15-1/2 ounces each) ready-to-serve tomato-basil soup, such as Campbell's
1 cup whole milk
2 plum tomatoes, peeled and chopped
12 slices provolone cheese
18 slices pepperoni
6 tablespoons grated Parmesan cheese

Steps:

  • Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking up sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through., Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle with soup; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 576 calories, Fat 32g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 1548mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 24g protein.

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