I recently experimented with an Instant Pot Soup that blends the savory notes of Italian sausage, green bell pepper, and garlic with rich crushed tomatoes and cream cheese. A dash of basil, oregano, and a handful of spinach rounded out this unique flavor combination, making it an exciting twist on low carb pizza.

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I recently stumbled upon a twist in my recipe book that completely changed the game for low carb dinners. This Instant Pot Low Carb Pizza Soup mixes all the best flavors of your favorite Italian pie with a healthy spin.

When I first combined 1 lb of ground Italian sausage, a chopped onion, and 3 garlic cloves in the Instant Pot, I was amazed by the aroma that filled my kitchen. I tossed in a green bell pepper for that extra crunch and added in tomato paste along with a can of crushed tomatoes and chicken broth to build a rich base.

A handful of cream cheese cubes and a splash of heavy cream make the soup extra creamy while dried basil and oregano give it that classic pizza flavor with a slight kick from red pepper flakes. I was so pleasantly surprised that this recipe turned out as a fresh addition to my low carb diet nights even if it sounded too unusual at first.

Why I Like this Recipe

I like this recipe because it gives me that awesome pizza taste without all the carbs and it’s super easy to make in my Instant Pot. I love how the cream cheese and heavy cream melt in to turn it into a hearty, creamy soup that tastes just as good as a cheesy pizza.

I enjoy the mix of flavors from the Italian sausage, garlic, and green bell pepper. Even though it sounds complicated, everything comes together pretty quickly and naturally, which makes me feel like I really nailed it.

I also appreciate how I can customize it. Sometimes I add pepperoni to amp up that pizza vibe, and other times I just stick to the veggies, so i always end up with something new that feels personal and fun.

Ingredients

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Ground Italian sausage provides robust protein and hearty spice that gives the soup a real meaty kick.
Crushed tomatoes are antioxidant-rich, offering a tangy, savory flavor that brightens the broth.
Cream cheese brings a smooth, creamy texture with a rich taste even though it’s a bit fatty.
Garlic, though small, packs a flavorful punch and gives some extra wellness benefits too.
Fresh spinach supplies vitamins and fiber, helping balance the soup’s rich ingredients.
Mozzarella cheese melts into a gooey topping, adding a mild, satisfyingly cheesy finish.

Ingredient Quantities

1 lb ground Italian sausage

1 medium onion, chopped

3 garlic cloves, minced

1 green bell pepper, diced

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

4 cups chicken broth

8 oz cream cheese, cubed

1 cup heavy cream

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes

Salt and black pepper to taste

1 cup chopped fresh spinach

1 cup shredded mozzarella cheese

Optional: a handful of sliced pepperoni

How to Make this

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1. Turn the Instant Pot to Saute mode and crumble in the Italian sausage with the chopped onion, cook until the sausage is browned and the onion gets soft.

2. Add the minced garlic and diced green bell pepper into the pot, and saute for another 2 minutes until they start to soften.

3. Stir in the tomato paste and let it cook with the sausage and veggies for about a minute to blend the flavors.

4. Pour in the crushed tomatoes and chicken broth then add the dried basil, dried oregano, red pepper flakes, salt and black pepper. Stir everything together.

5. Lock the lid and set the Instant Pot to Manual/Pressure Cook on High for 5 minutes.

6. After the cooking time is up, let it sit for 5 minutes for a natural release then carefully turn the valve to release the rest of the pressure.

7. Open the lid and add the cubed cream cheese, stirring until it melts completely into the soup.

8. Pour in the heavy cream and mix it in, then add the chopped fresh spinach and let it wilt in the hot soup.

9. Stir in the shredded mozzarella cheese until it melts and creates a smooth, creamy texture.

10. If you like, add a handful of sliced pepperoni on top before serving, then ladle the soup into bowls and enjoy your low carb pizza soup.

Equipment Needed

1. Instant Pot for sautéing and pressure cooking
2. A sharp chef’s knife for chopping veggies and meat
3. A sturdy cutting board to prep all your ingredients
4. Measuring cups and spoons to get your liquids and spices right
5. A large stirring spoon or spatula to mix and stir the soup
6. A ladle for serving your soup into bowls

FAQ

Q: Can I use another meat instead of Italian sausage?

A: Yeah, you can totally swap it out with ground turkey or beef if you're looking for a change in flavor. Just keep in mind the spices may need tinkering so it still tastes like pizza soup.

Q: Do I really need an Instant Pot?

A: Not exactly, you can use a slow cooker or even a large pot on the stove. Just know that the cooking times will change and you might have to stir more often.

Q: Can I prep this soup ahead of time?

A: Sure thing, make it a day in advance and just reheat it when you need to eat. The flavors actually get better once they sit overnight.

Q: What if I don't like spicy food?

A: Easy, you can skip the red pepper flakes or cut back to just a pinch. It still tastes great without the heat.

Q: How do I get that perfect creamy texture?

A: Make sure you fully mix in the cream cheese and heavy cream after the pressure cooking phase. If it still seems a little chunky, you can blend a small portion of the soup and stir it back in for a smoother finish.

Instant Pot Low Carb Pizza Soup Recipe Substitutions and Variations

If you’re not big on Italian sausage, try swapping it out with ground turkey or chicken. It still packs the flavor but with a lighter twist.
If you don’t have cream cheese handy, mascarpone or even a bit of Greek yogurt can work as a substitute. They give a creamy texture too, though the tang might be a little different.
No fresh spinach? Kale or even arugula can be tossed in near the end for a similar burst of green goodness.
Don’t have heavy cream? You can use half-and-half for a lighter option, just keep in mind the soup might not be as rich.

Pro Tips

1. Make sure you don’t rush the browning of the sausage and onions – getting a good sear really boosts the flavor. Let them get a nice color before adding the garlic and peppers.

2. After you pressure cook, stir in the cream cheese slowly while the soup is still quite hot to avoid any lumps that can give it a weird texture later.

3. Once you add the fresh spinach and cheeses, keep stirring gently and don’t let the soup boil again so you keep that creamy, smooth consistency.

4. Always taste the soup after adding everything – sometimes the dairy can mute the spices and you might need a little extra salt or red pepper flakes to bring out the flavor.

Instant Pot Low Carb Pizza Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Instant Pot for sautéing and pressure cooking
2. A sharp chef’s knife for chopping veggies and meat
3. A sturdy cutting board to prep all your ingredients
4. Measuring cups and spoons to get your liquids and spices right
5. A large stirring spoon or spatula to mix and stir the soup
6. A ladle for serving your soup into bowls

Ingredients

1 lb ground Italian sausage
1 medium onion, chopped
3 garlic cloves, minced
1 green bell pepper, diced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
4 cups chicken broth
8 oz cream cheese, cubed
1 cup heavy cream
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and black pepper to taste
1 cup chopped fresh spinach
1 cup shredded mozzarella cheese
Optional: a handful of sliced pepperoni

Directions

Turn the Instant Pot to Saute mode and crumble in the Italian sausage with the chopped onion, cook until the sausage is browned and the onion gets soft.
Add the minced garlic and diced green bell pepper into the pot, and saute for another 2 minutes until they start to soften.
Stir in the tomato paste and let it cook with the sausage and veggies for about a minute to blend the flavors.
Pour in the crushed tomatoes and chicken broth then add the dried basil, dried oregano, red pepper flakes, salt and black pepper. Stir everything together.
Lock the lid and set the Instant Pot to Manual/Pressure Cook on High for 5 minutes.
After the cooking time is up, let it sit for 5 minutes for a natural release then carefully turn the valve to release the rest of the pressure.
Open the lid and add the cubed cream cheese, stirring until it melts completely into the soup.
Pour in the heavy cream and mix it in, then add the chopped fresh spinach and let it wilt in the hot soup.
Stir in the shredded mozzarella cheese until it melts and creates a smooth, creamy texture.
If you like, add a handful of sliced pepperoni on top before serving, then ladle the soup into bowls and enjoy your low carb pizza soup.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.