Slow-Cooker Pizza Soup
Prep 15 min
Total 4 hr 15 min
1 lb ground Italian sausage
1 carton (32 oz) Progresso™ beef flavored broth
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
1 cup diced green bell pepper
1/3 cup diced yellow onion
1/2 cup sliced ripe olives
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon dried parsley leaves
1 teaspoon kosher salt
1 package (4 oz) pepperoni slices, quartered
2 cups sliced mushrooms
1/2 cup grated Parmesan cheese
In a 10-inch skillet, cook sausage over medium-high heat, frequently stirring, until no longer pink; drain.
In a 6-quart slow cooker, mix all ingredients except cheese. Cover; cook on Low heat setting for 6 hours or on High heat setting for 4 hours.
When ready to serve, top each bowl with Parmesan cheese.
Tips: You might like to top it with shredded mozzarella instead of Parmesan.
390 Calories, 27g Total Fat, 21g Protein, 16g Total Carbohydrate, 7g Sugars
Recipe courtesy of Betty Crocker.
I’ve actually made this one y’all! I made it with toppings I like, Canadian bacon, turkey pepperoni, and extra mushrooms. And it was so YUMMY I’m already planning on doing it again, in twice the amount. So very good.
Hope y’all like it!