Slow Cooker Pizza and Pasta Soup is a meal your whole family will love! This Hearty Soup has pizza supreme flavors with bow-tie pasta and even better that this meal is a freezer meal friendly!
Hi all! Freezer Slow Cooker Meal of the Month here! I am loving this theme on the blog. These slow cooker freezer meals are keeping my freezer stocked for days I don’t have time to cook. This month we have swim lesson twice a week and girl scouts. My daughter and I have to eat dinner in a hurry before these things and my poor husband doesn’t get to eat until 7pm.
This Slow Cooker Pizza and Pasta Soup recipe was originally going to be lasagna soup, then I had a wild idea to add pepperoni then the entire recipe changed. Supreme pizza flavors are in this soup: beef, pepperoni, mushrooms, onions and olives.
This meal could be made the morning of or could be made into a freezer meal. I made 2 of these meals at once, one for a busy Monday dinner and the other I tucked away in the freezer for later in the month.
I topped this soup with mozzarella cheese. I wish I had bought French bread to go with this, that would have been so good dipped into the soup.
Here are my favorite freezer meals:
- Slow Cooker Teriyaki Beef
- Slow Cooker Orange Drumsticks
- Slow Cooker Tuscan Chicken and White Bean Soup
- Slow Cooker Lipton Onion Meatloaf
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Slow Cooker Pizza and Pasta Soup {Freezer Meal Friendly}
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1½ lbs. browned and drained ground beef
- 1 cup sliced pepperoni
- 3.8 oz. can black olives, drained
- ½ cup diced white onions
- 2 cups sliced mushrooms
- 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
Instructions:
Freezer Prep:
- Place everything but the noodles into a gallon-sized ziplock bag. Squeeze out the excess air. Freeze for up to a month.
To cook:
- Thaw the freezer meal in the fridge for 36 hours.
- Place the contents of the bag into a 6-quart or larger slow cooker.
- Cover and cook on LOW for 8 hours.
- Add the cooked noodles into the soup and stir.
- Top the soup with mozzarella cheese and serve with French bread.
I love pizza so I am sure I will love this soup!
I love the idea of preparing this in advance and freezing for those busy evenings! I might even get my husband to cook! 😉
Love this idea for a soup! I mean, how can you go wrong with pizza flavors? 😉 And so smart to make a double batch so you can freeze half for later.
This soup looks really yummy. I’m going to make it 100% by your recipe. But one quick question: Why are the ingredients frozen for a month? What does this step add to the finished dish? Thanks for the info and please keep doing your great work! AR
This doesn’t need to be froze unless you are meal planning. I made it once without freezing and once with freezing . Tasted the same both ways.
I LOVE all of your recipes; however, any chance of adding a photo to the recipe when we print it out? That would be SO helpful! THANK YOU!
Hi Pamela! I will look into adding that, thanks for your suggestion!