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Pizza Soup with Croutons - Lunch Version

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Pizza Soup with Croutons - Lunch Version

Tricia
The Cook
8 Servings
16 Ingredients
12 Comments

This is a recipe everyone in your family is sure to love. How can you go wrong with anything Pizza? And the croutons? They are a great finishing touch!

Read More
8 Servings
16 Ingredients
12 Comments

Ingredients

  • 1 ½ cups dice Bell Pepper, Green
  • ¾ cups dice Onion, Red
  • 15 ½ ounces Diced Tomatoes, Canned
  • 1 cup slice Mushrooms
  • 6 ounces slice Smoked Sausage
  • 1 cup dice Pepperoni, Sliced
  • ½ tablespoons Basil, Dried
  • 1 tablespoon Oregano, Dried
  • 28 fluid ounces Pizza Sauce
  • 7 ½ cups Water
  • 1 ½ cups Small Shells
  • 1 individual French Bread
  • 4 tablespoons Butter
  • 1 ½ teaspoons Garlic Powder
  • ½ cups Parmesan Cheese, Grated
Serving Day Ingredients
  • 1 cup Mozzarella Cheese, Shredded

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place veggies, sausage, pepperoni, basil and oregano in slow cooker.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place veggies, sausage, pepperoni, basil and oregano in slow cooker.
  2. Pour in pizza sauce and then water.
  3. Cover and cook on low 6 hours.
  4. Thirty minutes before end of time, add pasta and turn to high. Allow pasta to soften.
  5. To prepare croutons: slice bread.
  6. Butter one side and sprinkle with garlic powder and Parmesan cheese.
  7. Broil for several minutes or until golden brown. Be careful not to burn.
  8. Remove from oven, cut into squares.
  9. Serve soup topped with croutons and Mozzarella cheese.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 2 cups & 8 croutons
Amount Per Serving
Calories
555
Total Fat
24g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
55mg
Sodium
1402mg
Total Carbohydrates
62g
Fiber
2g
Sugar
10g
Protein
22g
WW Freestyle
18

Categories

shellfish-free, fish-free, traditional, nut-free, kid-friendly, winter, fall, spring, egg-free, slow-cooker, soup/stew/chili

Categories

shellfish-free, fish-free, traditional, nut-free, kid-friendly, winter, fall, spring, egg-free, slow-cooker, soup/stew/chili

12 Comments

Join the discussion

  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!

    Reply

  7. 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

    Reply

    1. 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!

      Reply

  9. 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?

    Reply