• In a 3qt (or larger saucepan), heat avocado oil on medium heat.
• Saute onions for several minutes, add garlic, then mushrooms, then pepperoni and Italian seasoning. Stirfry until everything is heated and fragrant.
• Add pizza sauce and chicken broth.
• Boil soup on medium-low for 10+ minutes (you can cook it as long as you’d like. The longer you cook soups, the more flavorful they become).
• Add zucchini and bring to a low boil for 3-5 minutes.
• Remove from heat and serve. Top with mozzarella cheese.
• Optional: Garnish with fresh basil if you have it!

Instant Pot Instructions:

• If you're using an instant pot, heat the oil on saute mode and saute the onions for 2-3 minutes. Add the garlic, cook for 30 seconds. Next, add the mushrooms, pepperoni, and Italian seasoning. Stir fry for a minute or two until everything is fragrant.
• Add the pizza sauce and chicken broth. Close the lid and make sure the sealing valve is closed.
• Cook on soup mode for 6 minutes. Do a quick pressure release. Total time to get to pressure and release pressure is about 20 minutes.
• Carefully open the Instant Pot and add the sliced zucchini. Since the soup is hot, it should cook the zucchini in several minutes. Once the zucchini is soft, it is ready to serve. Top with cheese or your favorite pizza toppings.