Slow Cooker Pizza Soup
Slow Cooker Pizza Soup is about to win your whole hive over. Packed with sausage, pepperoni, veggies, and melty mozzarella, it delivers all the flavors of your favorite pizza in a warm, slurpable bowl. It’s an effortless, budget-friendly dinner that tastes like pure comfort.
Servings: 8 servings
Calories: 401kcal
Cost: Recipe $14.36 / Serving $1.80
Equipment
- Slow Cooker 6-7qt
Ingredients
- 1 pound ground Italian sausage ($2.94)
- 1 medium onion, diced ($0.62)
- 1 green bell pepper, diced ($0.78)
- 3-5 cloves garlic, minced ($0.32)
- 5 ounces pepperoni, chopped or mini ($2.88)
- 1 can (14.5–15 ounces) petite diced tomatoes ($0.86)
- 1 can (8 ounces) tomato sauce or tomato soup ($0.86)
- 1 jar (14 ounces) pizza sauce ($1.22)
- 4-5 cups chicken or beef broth ($1.00)
- 1 cup water ($0.00)
- 1 tablespoon Italian seasoning ($0.24)
- 1 teaspoon dried basil ($0.08)
- 1 teaspoon dried oregano ($0.08)
- 1-1½ teaspoon salt ($0.01)
- ½ teaspoon ground black pepper ($0.04)
- ½ cup small pasta, such as ditalini, elbows, or shells ($0.50)
Optional
- 1 pinch chili powder or crushed red pepper flakes ($0.02)
- 4-5 ounce spinach, fresh or frozen, chopped ($0.92)
- Mozzarella cheese, shredded, for topping ($0.99)
Instructions
- Brown the sausage. Cook the Italian sausage in a skillet over medium heat, breaking it apart as it browns. Drain well and transfer to the slow cooker.
- Build the soup. Add the onion, bell pepper, garlic, pepperoni, diced tomatoes, tomato sauce or soup, pizza sauce, broth, water, Italian seasoning, basil, oregano, salt, black pepper, and chili flakes if using.
- Slow cook. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Add pasta and spinach. Stir in the pasta and spinach if using. Cook for an additional 20 to 30 minutes, until the pasta is tender.
- Adjust and serve. Taste and adjust seasoning as needed. Serve hot, topped with shredded mozzarella.
Notes
- Grease control. Drain the sausage well to prevent an oily broth.
- Pasta timing. Add pasta at the end so it stays tender, not mushy.
- Seasoning check. Sausage and pepperoni vary in saltiness. Taste before adding extra salt.
- Flavor depth. Cooking on LOW yields a deeper, richer flavor.
- Cheese topping. Add mozzarella to individual bowls so it melts without disappearing into the soup.
- Storage. Refrigerate leftovers in an airtight container for 3 to 4 days. Add broth when reheating if needed.
- Make ahead. Prepare the soup without pasta. Add pasta during reheating to maintain texture.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 19g | Protein: 18g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 2073mg | Potassium: 811mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1900IU | Vitamin C: 29mg | Calcium: 126mg | Iron: 4mg
