Friday, November 16, 2018

Crockpot Pizza Soup

What do you like on your pizza? Mushrooms? Check Onion? Check Black olives? Check Pepperoni? Check....This Crockpot Pizza Soup has it all! This is Taste of Home’s recipe, but you can add in whatever ingredients you want and make it your own. Having company for the holiday weekend? Make this for lunch.  Serves 10 Total Time: 6+ hours.

1 can (28 ounces) diced tomatoes, drained
1 can (15 ounces) pizza sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 package (3 ounces) sliced pepperoni, halved 
1 cup sliced fresh mushrooms
1 small onion, chopped
1/2 cup chopped green pepper
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 package (11-1/4 ounces) frozen garlic Texas toast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese

In a 6-qt. slow cooker, combine first nine ingredients. Cook, covered, on low until chicken is tender, 6-8 hours.

For croutons, cut Texas toast into cubes; bake according to package directions. Add spinach to soup; heat through, stirring occasionally. Top servings with cheese and warm croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Prepare croutons as directed. Top soup with cheese and croutons. Yum Yum!