As an Amazon Associate, I earn from qualifying purchases. There may be affiliate links within the post.
Get ready for a delicious dinner tonight with Slow Cooker Pizza Soup!
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!
What do you need for Slow Cooker Pizza Soup?
- Water
- Pizza Sauce
- Chopped Onion
- Sliced Mushrooms
- Tomato
- Pepperoni
- Tomato Soup
- Rosemary
- Parsley
- Garlic
- Pasta or Gluten Free Pasta
- Mozarella Cheese
Can you make Slow Cooker Pizza Soup in the Instant Pot?
Yes! It is simple to turn this into Instant Pot Pizza Soup. Follow the same method as you would for the slow cooker; however, you will want to add all the ingredients including the pasta to the instant pot.
Once you have the ingredients in the instant pot, cook on high pressure for 4 minutes!
At that point, do a quick release of the pressure and serve.
Now are you ready for Slow Cooker Pizza Soup? It’s time to serve this up paired with your favorite garlic bread!
Enjoy!
Slow Cooker Pizza Soup
Slow Cooker Pizza Soup
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 26 oz 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
Instructions
- 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.
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.
I truly take pleasure in simply reading all your weblogs.
Simply wished to let you know which you have people much at all as i am who enjoy your projects.
Definitely a fantastic submit. Hats on you! The data which
you have discussed is simply beneficial.
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!