Recipe from A Year of Slow-Cooking’s
Crockpot Pizza Soup
Makes 4 Servings
1 jar (14 oz) of Ragu pizza sauce
3 empty jars full of water
1 cup green bell pepper, seeded and chopped
1/2 red onion, chopped (1 cup)
1 cup sliced mushrooms
1 whole tomato, diced
2 already-cooked Italian chicken sausage links, diced
20 sliced turkey pepperoni, sliced in quarters
1 tsp dried basil
1 tbsp dried oregano
6 oz. mini farfalle pasta
60 grams shredded mozzarella cheese (to add later; divided into 4 15-gram toppings)
Wash and prepare veggies. Dump them into the crockpot. Cut sausage and pepperoni into small pieces and add to crockpot. Add basil and oregano. Pour in pizza sauce, and follow with three empty jars of water. Stir, cover and cook on low for 6 hours. After six hours, add dry pasta, and turn to high for 20 minutes or until pasta softens. Top with shredded mozzarella cheese.
Nutritional Information: 338 calories, 47 carbs, 17 protein grams and 9 fat grams.
Review: I thought it was SO good – I’m a definite fan!! (and so are Austin and Devon!). If anything, next time I’ll add salt, maybe 5 oz. instead of 6 in pasta, and add more pepperoni! Still though – loved it!