1 lb Italian sausage (We were able to find the ground kind, easy to cook and crumble. If you can't simply cook and then crumble in the soup.)

2 Tablespoons Milford Spice Company Johnny Pizza
1 large can diced tomatoes
1 container beef stock (we use organic, low sodium)
1 medium onion
1 medium green pepper, diced
1 cup spinach (this is certainly your choice, some people don't think spinach belongs on pizza!)
1 cup shredded mozzarella cheese
You can add any other pizza toppings you think would work in pizza soup! (Next time I think I will add mushrooms towards the end of cooking).

Brown the sausage in a saute pan and drain oil.
Add sausage to slow cooker.
Add tomatoes, drained.
Add beef stock, chopped onion, spinach and green pepper (or you can add towards the end of cooking if you like them al dente).
Combine well and sprinkle with the Johnny Pizza, blend all together in the slow cooker.
Slow cook on low for 6-7 hours or on high 2-3 hours.

Spoon individual servings in to oven safe bowls, sprinkle with mozzarella and broil for a few minutes to allow cheese to melt.

Yummy! And one of the great things is this base is really versatile. Low carb? It'll work. Bump up the veggies, use low fat cheese, and you could create a good low fat rendition. Vegetarian? Use vegetarian beef flavored broth and voila! Omit the cheese or use a soy cheese and you can go vegan. 


Mary Kennedy

Date 10/29/2012

Tracy Webb

Date 2/4/2014


Date 2/4/2014

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