Slow Cooker Pizza and Pasta Soup {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 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.

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}

5 from 1 vote

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

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