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Pizza Soup with Croutons

I found this recipe when I was perusing the internet looking for tasty recipes for the September 2010 menu. I figured out back in February when I did the Menu Contest that so many of the readers loved pizza. 75% of the menus submitted contained pizza in one form or another. So when I saw this soup, I knew it would be a hit.

I did have to try it out and make a few adjustments so that it would be suitable for the menu and our cooking space. I didn’t alter it tremendously, but I did make some modifications that I felt were worth noting. Also, if it is missing some of your favorite pizza toppings, feel free to add to it!

And I should mention here that we won’t be making the croutons as part of the September menu but they really made this soup for me. They were the crust so to speak. And they were delicious!

Author/Source:

Tricia @ onceamonthmeals.com (adapted from Year of Slow Cooking – Crockpot Pizza Soup)

Ingredients:

  • 28 ounces pizza sauce
  • 7.5 cups of water
  • 1.5 cups green pepper, diced
  • .75 cups red onion, diced
  • 15.5 ounces diced tomatoes
  • 1 cup mushrooms, sliced
  • 6 ounces Smoked Sausage, already cooked
  • 1 cup sliced pepperoni, quartered
  • .5 Tablespoons basil, dry
  • 1 Tablespoon oregano, dry
  • 1.5 cups uncooked pasta

Toppings:

  • French or Sourdough Bread
  • Butter
  • Garlic Powder
  • Parmesan Cheese
  • Mozzarella Cheese

Directions:

Wash and prepare veggies and place in 6 quart slow cooker. Add the sausage, pepperoni, basil, and oregano to veggies. Pour in pizza sauce and then water. Cover and cook on low 6 hours. Thirty minutes before end of time, add pasta and turn to high. Allow pasta to soften. Serve topped with croutons and Mozzarella cheese.

To prepare croutons: slice bread. Butter one side and sprinkle with garlic powder and Parmesan cheese. Broil for several minutes or until golden brown. Be careful not to burn. Remove from oven, cut into squares. Serve on top of soup.

Freezing Directions:

Prepare according to directions above. Turn off slow cooker. Allow to cool. Divide between 4 gallon freezer bags. To serve: Thaw. Reheat on stove top. Serve with mozzarella cheese sprinkled on top, if desired.

Servings: 8-10


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13 Responses to “Pizza Soup with Croutons”

  1. Melanie says:

    That looks incredibly delicious!

  2. Nikki says:

    Thanks for linking up to Tasty Traditions. The pizza soup looks delicious. Have a great day!

  3. Beth says:

    How much pepperoni do you use? Sounds fabulous! Thanks

  4. Samantha says:

    I am so excited for the September Menu! This sounds so good and my family loves SOUP!
    :)

  5. I’ve made this before, several times! My son asks for it constantly!! We’ve adapted it to how we like it, er how HE likes it. I swear, he could eat the entire batch himself! Thanks!

  6. Beth says:

    Thanks, can’t wait to make it!!!

  7. Rebecca says:

    I don’t really get the two crock-pot thing. I would think that it would all fit in one 6qt slow cooker or are you doubling it? Looks good and am printing off for my Sept cooking day.
    Thanks

    • tricia says:

      Oops, I copied the directions that I wrote for the September menu. I fixed that! Thanks, you are right, it fits in one slow cooker if you are just doing one batch!

  8. Thank you for the recipe idea, i will be trying it out this week!. – Joanne

  9. Angie says:

    Can you freeze the croutons? And then just thaw?

    Or would it taste better to freeze the loaf of bread and then toast just before eating?

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