High Protein Pizza Soup
High Protein Pizza Soup is an easy one-pot dinner with classic pizza flavor, plenty of protein, vegetables, beans, and a cheesy tomato broth.
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 4 ounces turkey pepperoni chopped
- 1 medium yellow onion chopped
- 1 large green bell pepper diced
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 can (28-ounce) crushed tomatoes
- 1 can (14.5-ounce) no-salt-added diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon Italian seasonings
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can (15-ounce) cannellini beans drained and rinsed
- 1 cup shredded reduced-fat mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tablespoon chopped fresh basil
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the ground turkey. Cook for 5 to 6 minutes, breaking the turkey apart with a wooden spoon, until browned.
- Add the turkey pepperoni, onion, green bell pepper, and mushrooms. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and tomato paste. Cook for 1 minute, stirring constantly.
- Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, oregano, garlic powder, crushed red pepper flakes, salt, and black pepper. Stir in the cannellini beans.
- Bring the soup to a boil. Reduce the heat to low. Simmer uncovered for 15 minutes.
- Add the mozzarella and Parmesan cheeses. Stir until the cheeses melt into the soup.
- Remove the soup from the heat.
- Stir in the fresh basil.
Notes
Tips and Tricks
Drain the turkey if needed - If the cooked turkey releases a noticeable amount of grease, carefully drain it before adding the vegetables. Cut the pepperoni into small pieces - Smaller pieces spread the pizza flavor throughout the entire pot. Adjust the consistency - Add a small amount of chicken broth if the soup becomes thicker than preferred. Add cheese gradually - Stir in the cheese a little at a time so it melts evenly into the hot soup.Storing and Reheating
Refrigerate - Cool the soup completely and store it in an airtight container in the refrigerator for up to 4 days. Freeze - Place the cooled soup in freezer-safe containers and freeze for up to 3 months. Leave a little room at the top for expansion. Reheat on the stovetop - Place the soup in a saucepan and warm over medium-low heat, stirring occasionally. Add a splash of broth if it has thickened. Reheat in the microwave - Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval, until hot.Nutrition
Calories: 390kcalCarbohydrates: 34gProtein: 41gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 81mgSodium: 1060mgPotassium: 1449mgFiber: 7gSugar: 8gVitamin A: 637IUVitamin C: 38mgCalcium: 327mgIron: 6mg
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