Slow Cooker Pizza and Pasta Soup {Freezer Meal Friendly}
Author: Sarah Olson
Prep time: 25 mins
Cook time: 8 hours
Total time: 8 hours 25 mins
Ingredients
  • 1.5 lbs. browned and drained ground beef
  • 1 cup sliced pepperoni
  • 1 (3.8-oz.) can black olives, drained
  • ½ cup diced white onions
  • 2 cups sliced mushrooms
  • 1 (16-oz) jar marinara sauce (I use Newman's Own)
  • 4 cups water
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 cups dried bow-tie pasta, cooked according to package directions (don't add these cooked noodles until it is done cooking)
For Serving:
  • Shredded Mozzarella Cheese
Slow Cooker Size:
  • 6-quart or larger
Instructions
Freezer Prep:
  1. Place everything but the noodles into a gallon-sized ziplock bag. Squeeze out the excess air. Freeze for up to a month.
To cook:
  1. Thaw the freezer meal in the fridge for 36 hours.
  2. Place the contents of the bag into a 6-quart or larger slow cooker.
  3. Cover and cook on LOW for 8 hours.
  4. Add the cooked noodles into the soup and stir.
  5. Top the soup with mozzarella cheese and serve with French bread.
Recipe by The Magical Slow Cooker at https://www.themagicalslowcooker.com/slow-cooker-pizza-pasta-soup/