Slow Cooker Pizza and Pasta Soup {Freezer Meal Friendly}


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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! Also, try my Crockpot Lasagna Soup.

Pizza soup in slow cooker with bowtie pasta
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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. We also make Slow Cooker Pizza Chicken!

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:

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}

3 from 2 votes
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 8
This hearty Italian soup has all the pizza flavors we all love in it!

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

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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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19 Comments

  1. Pam says:

    1 star
    9 grams of saturated fat, way to much