It’s officially soup time in our house, of course my husband thinks we have soup a little too much, but I just love it! There are so many great soups to try plus using the slow cooker to make them makes my life much easier!
This week we tried out a Slow Cooker Pizza Soup. I have seen some pizza soups floating around the internet for a while but had not tried one yet. I decided to adapt one from a cookbook that I have by Dawn Hall called “Busy People’s Slow Cooker Cookbook”. We really enjoyed this soup and it would be perfect paired with a piece of garlic bread.
Since I’m gluten free, I paired these with Better Batter Garlic Buns. If you are not gluten free simply pair with your favorite garlic bread!
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Ingredients:
- 4 Cups Water
- 1 14 oz Jar of Pizza Sauce
- 1/2 Cup Chopped Onion
- 1 4 oz Can of Sliced Mushrooms, Drained
- 1 Diced Tomato
- 1/8 Cup Thinly Sliced Pepperoni, torn into tiny pieces
- 1 26oz Jar of Tomato Soup
- 1 Tbsp Dried Rosemary
- 1 Tbsp Dried Parsley
- 1 Clove Garlic, Crushed
- 1/4 Cup Pasta or Gluten Free Pasta
- Mozzarella Cheese
Directions:
Spray a 5 quart slow cooker with non stick cooking spray.
Next add in all ingredients except for pasta and cheese. Let this cook on low for 8 hours.
Pour in the pasta 30 minutes before you plan to serve it and let that cook until pasta is done.
Garnish with cheese and serve.
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Enjoy!
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We’ve been soup crazy around here, too. This looks amazing! Pinned and trying for sure. Show & Share Wednesday is up on my blog if you’d like to share: http://www.semihomemademom.com/2012/10/show-share-wednesday-9.html
How many will this feed? This sounds so good. Can’t wait to make it.
It made 6-8 servings for us.
Thanks for sharing. Recommended to my fans for trying out. 5 star ratings..:)
I wonder if you could throw in a little ground beef instead of the pepperoni? We don’t like pepperoni around here.
I think you could, you could probably use any pizza toppings you normally would want to.
I wonder if you could throw in a little ground beef instead of the pepperoni? We don’t like pepperoni around here.
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I made this today and it is a big disappointment-pasta has been in for over 30 minutes and isn’t close to being done. The soup is watery and doesn’t look like enough to feed hungry boys. I won’t be making this again.
The biscuit there in your pic looks like a gluten free one? If it is, I would like the recipe please. You also include a jar of tomato soup here, what brand do you get that is gluten free? I make a homemade GF tomato soup, I suppose I could add that but looking for recipes that I can travel with and since I can’ t travel with my freezer, I don’t think this will work. LOL
Here is the recipe for the rolls, http://betterbatter.org/garlic-buns.
I just use the organic tomato soups from the health food store, I can’t remember the brand name. I want to say Amy’s or I make my own too for gluten free as well unless I find those at the store.
This recipe was the first one I got to try with my slow cooker! But I made a few tweaks just based on what I already had on hand/what would take less prep time. For instance, I did fresh sliced mushrooms but did diced, fire-roasted tomatoes because I already had those. The yellow onion I switched out for a jar of Holland Style onions because I already had those (and they’re like savory grapes when they cook in a good soup; you bite in and they burst with all the flavors you’ve been cooking them in — sometimes I like draining then and replacing the liquid with red wine, leaving it for a day, and then cooking with them, may try that next time).
This was really good and so simple! Thank you for posting it!