Ingredients
Meat
- 1 pound Italian Sausage
- 4 oz pepperoni (quartered)
Vegetables & Sauces
- 6 oz Tomato Paste
- 2 cans crushed tomatoes (14.5 oz each)
- ½ onion (chopped)
- 1 red bell pepper (chopped)
- 1 teaspoon minced garlic
Liquids & Seasonings
- 32 ounces Chicken Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon sugar
Dairy
- 2 cups Mozzarella cheese (shredded)
Instructions
- Brown the Sausage: In a large skillet, cook the Italian sausage over medium heat until browned, making sure to crumble it as it cooks. Once fully cooked, drain off any excess grease to prevent a greasy soup.
- Combine Ingredients: Transfer the browned sausage into your crock pot. Add the tomato paste, crushed tomatoes, chicken broth, minced garlic, Italian seasoning, sugar, quartered pepperoni, chopped onion, and chopped red bell pepper on top.
- Slow Cook the Soup: Cover the crock pot with its lid and cook on low for 6 hours or, if short on time, on high for 3 hours. This slow cooking allows the flavors to meld beautifully.
- Add Cheese: After cooking, stir in the shredded mozzarella cheese until evenly mixed. Cover the crock pot again and cook for an additional 15 to 20 minutes, or until the cheese has completely melted into the soup.
- Serve and Enjoy: Ladle the hot pizza soup into bowls and serve with your favorite bread for dipping. Enjoy the delicious, comforting flavors of pizza in a bowl!
Notes
- For a spicier kick, add some crushed red pepper flakes along with the Italian seasoning.
- To make this recipe gluten-free, ensure your chicken broth and sausage are gluten-free certified.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to add other pizza toppings such as mushrooms or olives to customize your soup.
- Using part-skim mozzarella reduces fat content while keeping that melty, cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
