Crockpot Pizza Soup, Low Carb Slow Cooker Pizza Soup Recipe

Ingredients

• 1 pound Ground Italian Sausage (remove from casing if needed; brown fully)
• 2 ounces Pepperoni (turkey or regular, cut into quarters)
• 1 Bell Pepper (seeded and chopped)
• 0.5 medium Yellow Onion (chopped)
• 2 ounces Sliced Olives (drained)
• 1 teaspoon Italian Seasoning
• 2 teaspoons Garlic (minced)
• 24 ounces Beef Broth (low‑sodium preferred)
• 28 ounces Marinara Sauce (Rayo's brand or any quality marinara)
• 0.5 cup Water (to rinse the marinara jar)
• 16 ounces Cream Cheese (softened, cut into slices; 2 blocks (8‑oz each))
• 4 ounces Mozzarella Cheese (shredded)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Prep the vegetables and pepperoni

   Chop the bell pepper and half of the yellow onion into bite‑size pieces. Slice the olives if needed, mince the garlic, and cut the pepperoni into quarters (or use mini pepperoni).

   Time: PT10M

2. Brown the sausage

   Heat a skillet over medium‑high heat. Add the ground Italian sausage, breaking it up with a spoon, and cook until fully browned and no pink remains, about 8 minutes.

   Time: PT8M

3. Transfer sausage and add toppings

   Turn off the burner and spoon the cooked sausage into the bottom of the crockpot. Add the quartered pepperoni, chopped bell pepper, onion, sliced olives, Italian seasoning, and minced garlic.

   Time: PT5M

4. Add liquids

   Pour the 24 oz beef broth, the 28 oz jar of marinara sauce, and the ½ cup water (used to rinse the jar) over the ingredients. Stir to combine.

   Time: PT3M

5. Add cream cheese

   Place the two 8‑oz blocks of cream cheese on top of the soup (no need to stir them in yet).

   Time: PT2M

6. Slow‑cook the soup

   Cover the crockpot and set it to HIGH for 2 hours 30 minutes (or LOW for 4‑5 hours). Stir once halfway through.

   Time: PT2H30M

7. Melt the cream cheese

   After the cooking time, remove the lid and stir the soup vigorously until the cream cheese is fully melted and the broth is creamy.

   Time: PT5M

8. Finish with mozzarella and parsley

   Stir in the shredded mozzarella cheese until it melts, then sprinkle the chopped parsley on top for color and freshness.

   Time: PT2M

9. Serve

   Ladle the hot pizza soup into bowls and enjoy with garlic bread or a side salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

12 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Italian Sausage: Ground turkey sausage, Ground beef
• Instead of Pepperoni: Mini pepperoni, Salami slices
• Instead of Bell Pepper: Red bell pepper, Poblano pepper
• Instead of Yellow Onion: Red onion, White onion
• Instead of Sliced Olives: Kalamata olives, Green olives
• Instead of Italian Seasoning: Dried oregano and basil blend
• Instead of Garlic: Garlic powder (2/3 tsp)
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Marinara Sauce: Classico marinara, Homemade tomato sauce
• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (for lower fat)
• Instead of Mozzarella Cheese: Provolone, Monterey Jack
• Instead of Fresh Parsley: Fresh basil, Italian flat‑leaf parsley

Equipment Needed

• Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Crockpot (Slow Cooker)
• Measuring Cups
• Measuring Spoons
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Cook the sausage until fully browned with no pink remaining.
• Place the cream cheese on top of the soup before slow cooking so it melts into a creamy base.
• Stir the soup after the slow‑cook period to fully incorporate the melted cream cheese.

Chef Tips from the Video

• Use turkey pepperoni for a leaner version without sacrificing flavor.
• Add a splash of dry red wine with the broth for extra depth.
• For extra smoky flavor, use smoked Italian sausage.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours then refrigerate.

Make-Ahead Tips

• Chop all vegetables and store them in a zip‑top bag in the fridge for up to 24 hours.
• Brown the sausage ahead of time and keep it refrigerated; add to the crockpot when ready.
• The soup can be fully cooked, cooled, and refrigerated; reheat and add fresh mozzarella just before serving.

Frequently Asked Questions