I love this soup. It completely satisfies any and all pizza cravings with very little carbs. I like to shove in lot of vegetables and add tons of shredded cheese on top.
This is really good! Really, really, really good!
My kids' new-best-friend, Mallory, emailed me this recipe, and I was eager to test it out.
One, because it sounded awesome, and two, because I've always had a soft spot in my heart for the name Mallory. My youngest was almost named Mallory.
After Justine Bateman's character on Family Ties.
Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.
1 jar (14 oz) of pizza sauce
3 empty jars full of water
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
2 already-cooked Italian sausage (I used chicken Italian sausage)
1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
8 fresh basil leaves, chopped (or 1/2 T dried)
1 tablespoon dried oregano
1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne) [if going for super low-carb, just omit completely!!]
--shredded mozzarella cheese (to add later)
Use a 5 or 6 quart crockpot for this recipe.
Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.
Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.
Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.
Garnish/top with shredded mozzarella cheese.
Absolutely delicious. This will definitely make it on the meal plan. Thank you so much, Mallory. You have a cool name.