Slow Cooker Pizza Soup Recipe

Slow Cooker Pizza Soup
Submitted By: Pam G.


2 Cans (15 oz) Diced or Crushed Tomatoes
1 Can (6 oz) Tomato Paste
4 Cups Chicken Broth
1-2 Cups each of your Favorite Pizza Toppings (amount depends on how many used)
3 Cups Mozzarella Cheese - grated
1 medium Onion - diced
4 cloves Fresh Garlic - minced
8-10 Fresh Basil Leaves - small chopped
2 Tbs Olive Oil
2 tsp Dried Oregano
1 tsp Crushed Red Pepper Flakes
1 Bay Leaf
⅛ tsp Granulated Sugar
Kosher Salt and Fresh Ground Black Pepper to taste
Grated Parmesan Cheese
Crushed Red Pepper Flakes
Additional Grated Mozzarella Cheese

  1. Heat olive oil in a large skillet over medium-high heat until shimmering - Once oil is hot, add onion and garlic and sauté until onions are translucent (apx 4-5 minutes) - Add a splash of the chicken broth to deglaze the pan and transfer to the crock of a 5-6 quart slow cooker (Crock Pot®)
  2. Add remaining chicken broth, diced/crushed tomatoes, tomato paste, basil, oregano, crushed red pepper, salt and pepper (apx 1 tsp each), bay leaf, and sugar - Thoroughly combine
  3. Cook on low for 6-8 hours or on high for 3-4 hours
  4. About 1 hour before serving add the grated cheese a handful at a time until melted before adding the next batch - Repeat until all of the cheese has been incorporated (switch cooker to low heat if not already)
  5. Add the pizza toppings of your choice (I like 2 cups each: pepperoni, Italian sausage, and mushroom along with ½ cup bell pepper and ¼ cup black olives - 'Supreme Pizza')
  6. Allow to cook for an additional hour to heat toppings through and incorporate their flavors
  7. Serve hot garnished as desired along with pizza bread rolls*
* If you want to go the 'extra mile' to make it extra special, serve in soup crocks, top with a good layer
   of mozzarella cheese and a few of the chosen toppings - Place under the broiler until toppings are
   cooked and cheese is 'browned and bubbly'

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