If you have ever wished for a comforting, rich, and satisfying soup that captures the essence of a freshly baked pizza, then this Crockpot Pizza Soup Recipe is exactly what you need. It’s the perfect blend of Italian sausage, pepperoni, mushrooms, and herbs simmered slowly to develop deep flavors, all tied together with cheesy tortellini that melts in your mouth. This soup brings the joy of pizza into a bowl, making it an absolute favorite for cozy nights, busy weeknights, or anytime you crave something heartwarming and delicious without much fuss.
Ingredients You’ll Need
This Crockpot Pizza Soup Recipe may use simple ingredients, but each one plays a crucial role in creating a bold, harmonious flavor and pleasing texture. From the savory Italian sausage that forms the soul of the soup to the fresh vegetables adding brightness and crunch, every element is essential to bringing this dish to life.
- 1.5 lbs ground Italian sausage: The foundation of the soup, delivering rich, spicy flavor and protein.
- 32 oz reduced sodium beef broth: Adds a hearty base while keeping the salt balance just right.
- 1 cup sliced pepperoni (halved): Brings that signature pizza twist with a smoky, tangy kick.
- 1/3 cup black olives (drained): Adds a briny, savory note that complements the meats beautifully.
- 1/4 cup diced yellow onion: Enhances flavor with subtle sweetness and depth.
- 2 cups sliced mushrooms: Adds earthiness and texture, soaking up all the delicious broth.
- 1/2 cup diced green bell peppers: Provides a mild crunch and a touch of fresh color.
- 16 oz jar spaghetti sauce: The rich tomato base that gives the soup its classic pizza taste.
- 1 tsp salt: Highlights and balances all the flavors.
- 1/4 tsp black pepper: Adds mild heat to keep things interesting.
- 1/2 TB dried oregano: A warm herbal note that’s quintessentially Italian.
- 1/2 TB dried basil: Adds fragrant, sweet undertones that brighten the soup.
- 1 TB dried parsley: Offers a subtle earthiness and lovely green color.
- 9 oz refrigerated Cheese Tortellini (about 2.5 cups): The cheesy, satisfying bite that makes this soup a meal.
- Shredded Mozzarella Cheese for serving: Melts beautifully on top for that irresistible cheesy finish.
How to Make Crockpot Pizza Soup Recipe
Step 1: Brown the Italian Sausage
Start by heating a large skillet over medium heat. Add the ground Italian sausage and break it up with a wooden spoon as it cooks. Brown the sausage thoroughly, ensuring it’s cooked through and has developed a nice color. This step is key because it releases those wonderful spices and fats that form the backbone of your soup. Once browned, drain any excess fat to keep the soup hearty but not greasy.
Step 2: Combine Ingredients in the Crockpot
Transfer the cooked sausage into your crockpot, then add beef broth, halved pepperoni slices, black olives, diced onions, sliced mushrooms, green bell peppers, and the jar of spaghetti sauce. Sprinkle in the salt, pepper, oregano, basil, and parsley. Give everything a good stir to mix all the flavors together. This is where all the magic begins, as the slow cooker gently melds every ingredient into a deeply satisfying, pizza-inspired soup.
Step 3: Let It Cook Low and Slow
Set your crockpot to LOW and let it cook for 6 hours, or if you’re short on time, cook on HIGH for 4 hours. This slow simmer allows tastes to develop and the ingredients to soften, creating a beautifully balanced flavor where every spoonful tastes like comfort itself.
Step 4: Add Tortellini and Finish Cooking
Once the main cooking time is up, stir in the refrigerated cheese tortellini. Cover your crockpot again and continue cooking on HIGH for 20 to 30 minutes. This step ensures the tortellini cooks perfectly without getting mushy, adding tender, cheesy bites to the fully flavored soup.
Step 5: Serve with Mozzarella
When your soup is ready, ladle it into bowls and top each serving with a generous handful of shredded mozzarella cheese. The warm soup will melt the cheese slightly, giving each spoonful that luscious, gooey pizza feel.
How to Serve Crockpot Pizza Soup Recipe
Garnishes
While shredded mozzarella is the classic garnish, you can also sprinkle on a little crushed red pepper for heat, freshly chopped basil to add a fresh, herbal burst, or even drizzle a bit of olive oil for richness. Each garnish boosts different flavor layers, making the soup even more inviting and personalized.
Side Dishes
This soup is a meal on its own but pairs beautifully with warm garlic bread or a simple green salad dressed with balsamic vinaigrette. The bread is perfect for dipping into that luscious broth and cheese, while a crisp salad cuts through the richness to keep your meal balanced.
Creative Ways to Present
Serve this soup in rustic bread bowls for an extra cozy touch that feels like a pizza-inspired feast. Or, for a party, offer it in small cups as an appetizer, topped with mozzarella and fresh herbs, so guests can enjoy tasting this unique soup without the need for a full meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Crockpot Pizza Soup Recipe into airtight containers and refrigerate for up to 3 days. This is great for quick lunches or dinners since the flavors continue to deepen even in the fridge.
Freezing
This soup freezes well, although the texture of the tortellini may soften a bit. To freeze, leave out the tortellini and cheese topping. Freeze the soup in portions, then add fresh tortellini and cheese when reheating for that perfect texture and freshness.
Reheating
Reheat gently on the stove over low to medium heat to avoid overcooking the tortellini. Stir often and add a splash of broth or water if the soup thickens too much. Add fresh mozzarella just before serving to keep the cheesy goodness lively.
FAQs
Can I use ground beef instead of Italian sausage?
Absolutely! While Italian sausage brings a lot of spice and flavor, ground beef can work if you’re looking for a milder taste. Just consider adding Italian seasoning to mimic the sausage’s seasoning.
Is it possible to make this soup in an Instant Pot?
Yes, you can! Brown the sausage using the sauté function, then add all ingredients except tortellini. Cook on high pressure for about 20 minutes, then quick release, add tortellini, and cook on sauté until the tortellini is tender.
Can I use dried tortellini instead of refrigerated?
You can, but the cooking time will be longer. Add dried tortellini about 15 minutes before the soup finishes cooking and cook on HIGH until tender.
How spicy is this Crockpot Pizza Soup Recipe?
The sausage and pepperoni add a moderate kick, but it’s generally mild and can be adjusted by choosing mild or hot sausage and adding crushed red pepper if you want more heat.
What if I’m allergic to dairy? Can I skip the cheese?
Definitely! The soup will still be delicious without the cheese. You can substitute with a dairy-free cheese or nutritional yeast to add a cheesy flavor without dairy.
Final Thoughts
Making this Crockpot Pizza Soup Recipe is like bringing the best parts of a classic pizza dinner into a warm, comforting bowl. It’s simple, flavorful, and incredibly satisfying—a real crowd-pleaser for your family or friends. I can’t wait for you to try it and enjoy every cheesy, hearty spoonful!
Print
Crockpot Pizza Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This hearty Crockpot Pizza Soup brings all the flavors of your favorite pizza into a comforting, easy-to-make slow cooker recipe. Packed with Italian sausage, pepperoni, vegetables, and tender cheese tortellini, this soup is a delicious and warming meal perfect for busy days or cozy nights.
Ingredients
Meat
- 1.5 lbs ground Italian sausage
- 1 cup sliced pepperoni (halved)
Vegetables
- 1/3 cup black olives (drained)
- 1/4 cup diced yellow onion
- 2 cups sliced mushrooms
- 1/2 cup diced green bell peppers
Liquids and Sauces
- 32 oz reduced sodium beef broth
- 16 oz jar spaghetti sauce
Seasonings
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 TB dried oregano
- 1/2 TB dried basil
- 1 TB dried parsley
Pasta
- 9 oz refrigerated Cheese Tortellini (about 2.5 cups)
Toppings
- Shredded Mozzarella Cheese for serving
Instructions
- Brown the sausage: In a large skillet over medium heat, brown the ground Italian sausage, breaking it up into small pieces as it cooks. Once fully browned, carefully drain off any excess fat to keep the soup from becoming greasy.
- Combine ingredients in crockpot: Transfer the browned sausage to a crockpot and add beef broth, sliced pepperoni, black olives, diced onion, sliced mushrooms, diced green bell peppers, spaghetti sauce, salt, pepper, dried oregano, dried basil, and dried parsley. Stir to combine all ingredients evenly.
- Cook the soup: Cover the crockpot and cook on LOW for 6 hours or on HIGH for 4 hours. This slow cooking allows the flavors to meld perfectly.
- Add tortellini: After the cooking time is complete, stir in the refrigerated cheese tortellini. Cover again and cook on HIGH for an additional 20 to 30 minutes until the tortellini are tender.
- Serve: Ladle the hot soup into bowls and top each serving generously with shredded mozzarella cheese. Serve warm for a comforting meal.
Notes
- For a spicier kick, consider using spicy Italian sausage or adding red pepper flakes.
- You can substitute the beef broth with chicken or vegetable broth as preferred.
- Feel free to add other pizza toppings like diced tomatoes or different cheeses to customize the soup.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- If you don’t have a crockpot, you can adapt this recipe to a stovetop pot and simmer gently for about 1 hour, adding tortellini in the last 20 minutes.
