Slow Cooker Pizza and Pasta Soup
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Slow Cooker Pizza and Pasta Soup {Freezer Meal Friendly}

Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Servings: 6
Author: Sarah Olson


  • 1.5 lbs. browned and drained ground beef
  • 1 cup sliced pepperoni
  • 1 3.8-oz. can black olives, drained
  • 1/2 cup diced white onions
  • 2 cups sliced mushrooms
  • 1 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

Slow Cooker Size:

  • 6- quart or larger


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.