Description
This Slow Cooker Pizza Soup combines all the delightful flavors of pizza into a warm, comforting soup. Featuring Italian sausage, pepperoni, tomato sauces, and a creamy touch of onion and chive cream cheese, this easy-to-make recipe is perfect for a cozy family meal or casual gatherings.
Ingredients
Scale
Meat and Cheese
- 1½ lb Italian sausage
- 1 (5-oz) bag mini pepperonis
- 1 (8-oz) container onion and chive cream cheese, softened
Vegetables and Sauces
- 1 Tbsp minced garlic
- 1 Tbsp dried minced onion
- 1 (6-oz) can tomato paste
- 1 (8-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 1 (24-oz) jar spaghetti sauce
Liquids and Seasonings
- 2 (14.5-oz) cans beef broth
- 1 Tbsp Italian seasoning
- 1 Tbsp sugar
Instructions
- Brown the sausage: In a skillet over medium heat, cook the Italian sausage until it is browned thoroughly and no longer pink. This ensures the meat is properly cooked and flavorful. Then transfer the cooked sausage to the slow cooker.
- Add remaining ingredients: Into the slow cooker with the sausage, add the mini pepperoni, minced garlic, dried minced onion, Italian seasoning, sugar, tomato paste, tomato sauce, diced tomatoes, beef broth, and spaghetti sauce. Stir everything to combine well, distributing the flavors evenly.
- Slow cook the soup: Cover the slow cooker and cook the mixture on LOW for 6 to 8 hours. This slow cooking process allows the flavors to meld beautifully and the soup to develop depth.
- Incorporate the cream cheese: After the cooking time is complete, add the softened onion and chive cream cheese to the soup. Stir thoroughly until the cream cheese is fully melted and incorporated, giving the soup a rich, creamy texture.
Notes
- Use lean Italian sausage to reduce fat content if preferred.
- You can adjust the amount of pepperoni according to taste or omit for a milder flavor.
- For a thicker soup, let it cook uncovered for the last 30 minutes.
- Serve with crusty bread or over cooked pasta for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.
