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 @ Onceamonthmom.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

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom

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This entry was posted on Thursday, August 26th, 2010 at 2:00 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.