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Home » Beef » Slow Cooker Pizza and Pasta Soup {Freezer Meal Friendly}

Slow Cooker Pizza and Pasta Soup {Freezer Meal Friendly}

by Sarah Olson on April 28, 2016 | Updated March 31, 2021 12 Comments

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collage of pizza and pasta soup for pinterest

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!

Pizza soup in slow cooker with bowtie pasta

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.

ziplock bag with pepperoni, olives, mushrooms, ground beef and marinara

I top 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.

Slow cooker full of pizza soup with pepperoni and bow tie pasta

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
Three white bowls of pizza soup with mozzarella on top.

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pizza soup in slow cooker with pepperoni and bowtie pasta in it.

Slow Cooker Pizza and Pasta Soup {Freezer Meal Friendly}

5 from 3 votes
This hearty Italian soup has all the pizza flavors we all love in it!
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: pizza and pasta soup
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 8
Calories: 385kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 1/2 lbs. browned and drained ground beef
  • 1 cup sliced pepperoni
  • 3.8 oz. can black olives, drained
  • 1/2 cup diced white onions
  • 2 cups sliced mushrooms
  • 16 oz. jar marinara sauce (I use Newman's Own)
  • 4 cups water
  • 1/2 tsp. salt
  • 1/4 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
US Customary – Metric

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.

Nutrition:

Calories: 385kcal | Carbohydrates: 17g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 967mg | Potassium: 587mg | Fiber: 2g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Dinner, Freezer Meals, Ground Beef, Soups Tagged With: Crock pot, crockpot, dinner, freezer meal, slow cooker, soup

    Comments

    1. John Bowman says

      October 19, 2020 at 12:50 pm

      can you make it and then freeze it?

      Reply
      • Sarah Olson says

        October 19, 2020 at 8:36 pm

        I think that would work fine.

        Reply
    2. Kim LaBelle says

      July 18, 2020 at 3:26 pm

      5 stars
      I found this recipe on Facebook and showed it to my husband who is a super picky eater. He agreed to try it and absolutely loved it! He said it was a 10/10! We will definitely be making this again. I used the little bow tie pasta because that’s what I had and omitted the olives because we don’t care for them. Other than that, I followed your recipe. Delicious! Thank you for sharing!

      Reply
    3. Judy says

      July 10, 2020 at 3:34 am

      Three four cups water for addition to soup or cooking noodles?

      Reply
      • Sarah Olson says

        July 10, 2020 at 7:44 am

        For the soup.

        Reply
    4. Grandma Kc says

      May 2, 2016 at 1:44 pm

      I love pizza so I am sure I will love this soup!

      Reply
    5. The Foodie Affair says

      May 1, 2016 at 9:15 am

      I love the idea of preparing this in advance and freezing for those busy evenings! I might even get my husband to cook! 😉

      Reply
    6. Carrie @Frugal Foodie Mama says

      May 1, 2016 at 5:01 am

      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.

      Reply
    7. Allen Ray says

      April 29, 2016 at 7:46 am

      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

      Reply
      • Sarah Olson says

        April 29, 2016 at 9:26 am

        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.

        Reply
    8. Pamela says

      April 29, 2016 at 7:26 am

      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!

      Reply
      • Sarah Olson says

        April 29, 2016 at 9:27 am

        Hi Pamela! I will look into adding that, thanks for your suggestion!

        Reply

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