This Slow Cooker Pizza Soup brings all the bold, comforting flavors of your favorite pizza into a warm, hearty bowl. Packed with savory sausage, pepperoni, colorful veggies, and melty cheese, it’s the perfect cozy meal for busy days. Just set it in the slow cooker and let the magic happen!
Recipe Overview
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 4–6 hours (on low) or 2–3 hours (on high)
Total Time: Up to 6 hours 15 minutes
Ingredients
- 1 lb (450 g) Italian sausage, crumbled
- 1 cup pepperoni slices, halved
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800 g) crushed tomatoes
- 1 can (14 oz/400 g) diced tomatoes
- 4 cups (1 liter) chicken or vegetable broth
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional for spice)
- Salt and black pepper to taste
- 1 cup sliced mushrooms (optional)
- 1 cup black olives, sliced (optional)
- 1 cup shredded mozzarella cheese (plus extra for serving)
- 1/2 cup grated Parmesan cheese
Instructions
Brown the Sausage:
In a skillet over medium heat, cook the crumbled Italian sausage until browned and fully cooked. Drain excess fat and transfer the sausage to your slow cooker.
Add the Vegetables:
To the slow cooker, add chopped onions, bell peppers, garlic, mushrooms, and olives if using.
Build the Base:
Stir in the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, Italian seasoning, oregano, red pepper flakes, salt, and black pepper. Add the halved pepperoni slices.
Slow Cook:
Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the vegetables are tender and the flavors are well combined.
Add the Cheese:
About 15 minutes before serving, stir in the shredded mozzarella and grated Parmesan until melted and creamy.
Serve:
Ladle the hot soup into bowls and top with extra mozzarella, Parmesan, and fresh basil if desired. Serve with warm, crusty breadsticks or garlic bread for dipping.
Tips & Variations
- Meat Lovers’ Version: Add cooked ground beef, bacon, or diced ham for extra protein.
- Veggie Option: Omit the meat and load up on zucchini, spinach, or extra bell peppers.
- Crust Substitute: Add croutons or small pasta like ditalini for a “pizza crust” feel.
- Spicy Kick: Use hot Italian sausage or add extra red pepper flakes.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. This soup also freezes well—just reheat gently and add fresh cheese before serving.
Slow Cooker Pizza Soup is the ultimate comfort food—cheesy, savory, and bursting with all the flavors you love in a pizza, with none of the fuss. Perfect for family dinners or meal prepping ahead!
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Slow Cooker Pizza Soup – Hearty, Cheesy, and Irresistible!
- Total Time: Up to 6 hours 15 minutes
Description
This Slow Cooker Pizza Soup brings all the bold, comforting flavors of your favorite pizza into a warm, hearty bowl. Packed with savory sausage, pepperoni, colorful veggies, and melty cheese, it’s the perfect cozy meal for busy days. Just set it in the slow cooker and let the magic happen!
Ingredients
- 1 lb (450 g) Italian sausage, crumbled
- 1 cup pepperoni slices, halved
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800 g) crushed tomatoes
- 1 can (14 oz/400 g) diced tomatoes
- 4 cups (1 liter) chicken or vegetable broth
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional for spice)
- Salt and black pepper to taste
- 1 cup sliced mushrooms (optional)
- 1 cup black olives, sliced (optional)
- 1 cup shredded mozzarella cheese (plus extra for serving)
- 1/2 cup grated Parmesan cheese
Instructions
Brown the Sausage:
In a skillet over medium heat, cook the crumbled Italian sausage until browned and fully cooked. Drain excess fat and transfer the sausage to your slow cooker.
Add the Vegetables:
To the slow cooker, add chopped onions, bell peppers, garlic, mushrooms, and olives if using.
Build the Base:
Stir in the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, Italian seasoning, oregano, red pepper flakes, salt, and black pepper. Add the halved pepperoni slices.
Slow Cook:
Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the vegetables are tender and the flavors are well combined.
Add the Cheese:
About 15 minutes before serving, stir in the shredded mozzarella and grated Parmesan until melted and creamy.
Serve:
Ladle the hot soup into bowls and top with extra mozzarella, Parmesan, and fresh basil if desired. Serve with warm, crusty breadsticks or garlic bread for dipping.
Notes
- Meat Lovers’ Version: Add cooked ground beef, bacon, or diced ham for extra protein.
- Veggie Option: Omit the meat and load up on zucchini, spinach, or extra bell peppers.
- Crust Substitute: Add croutons or small pasta like ditalini for a “pizza crust” feel.
- Spicy Kick: Use hot Italian sausage or add extra red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (on low) or 2–3 hours (on high)