How to Make Crock Pot Pizza Soup Recipe

Ingredients

• 1 pound Ground Beef (browned and drained)
• 1 medium White Onion (diced)
• 0.5 each Red Bell Pepper (diced)
• 1 teaspoon Garlic (minced fresh garlic)
• 1 teaspoon Granulated Sugar (balances acidity of tomatoes)
• 1 teaspoon Italian Seasoning
• 3 ounces Pepperoni (cut into quarters for spoon‑friendly bites)
• 2 cans Crushed Tomatoes (28‑oz cans, no added salt needed)
• 6 ounces Tomato Paste (half of a 12‑oz can, adds depth and sweetness)
• 32 ounces Chicken Broth (can substitute with beef broth for richer flavor)
• 2 cups Shredded Mozzarella Cheese (for topping just before serving)
• ½ cup Parmesan Cheese (freshly grated, for topping)

Instructions

1. Brown the Ground Beef

   Set the slow cooker to the sauté/saute function (or use a skillet) and brown the ground beef until fully cooked. Drain any excess fat.

   Time: PT10M

2. Add Onion and Bell Pepper

   Stir in the diced white onion and half of a red bell pepper. Mix briefly.

   Time: PT5M

3. Season the Base

   Add the minced garlic, 1 tsp sugar, and 1 tsp Italian seasoning. Stir to combine.

   Time: PT2M

4. Add Pepperoni

   Cut the pepperoni into quarters and add about 3 ounces to the pot.

   Time: PT2M

5. Incorporate Tomatoes and Paste

   Pour in the two cans of crushed tomatoes and stir in 6 ounces of tomato paste.

   Time: PT2M

6. Add Broth and Mix

   Add 32 ounces of chicken broth (or beef broth) and give everything a good stir.

   Time: PT2M

7. Slow Cook

   Cover the slow cooker and set it to High. Cook for 6 hours (or Low for 8‑10 hours) until flavors meld and vegetables are tender.

   Time: PT6H

8. Finish and Serve

   When ready to eat, ladle soup into bowls and top each serving with shredded mozzarella and grated Parmesan. Serve with a side salad and garlic bread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g