I have enjoyed soaking in the sweet smells of spring, the luscious rays of sunlight, and the pleasant temperatures the last few weeks. I haven’t even been bothered by all the stormy showers because of all the gorgeous wild flowers that pop up afterwards.
One (and probably the only thing) I will miss about the winter weather is the soup! I was on a real soup kick this winter. Like, I’m talking one pot of soup every week since October.
But soup isn’t really springy. Sigh! Spring is all about salads and fresh fruits and vegetables and anticipation of shorts and swimsuits.
But these great soup recipes really can’t wait till next year (so expect to see a few over the next few weeks). Plus if you are like my sister who lives up North, (practically in Canada) and still have 30 degree temps in March, you may appreciate a few end of the season soup recipes!
Who doesn’t love pizza! What a brilliant idea to take a weekly staple and transform it into a hearty, heartwarming soup! The crock-pot makes soup making a breeze and totally makes for the bestest soup eva’!
Crock-pot Pizza Soup
Prep Time: 15 minutes Cook Time: 8 hours Serves 6
1 jar (14 ounce) pizza sauce
3 cups chicken broth
1 ½ cups water
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 pint cherry/grape tomatoes, cut in half
½ pound sausage, cooked and crumbled
1 cup sliced pepperoni, sliced in quarters
½ tablespoon dried basil leaves
1/2 tablespoon dried oregano
1 cup dried shell pasta
Parmesan or mozzarella cheese, as needed, for serving
Prepare vegetables and sausage. Combine all ingredients except pasta and Parmesan cheese in crock-pot. Cover and cook on low for 7-9 hours.
Thirty minutes before serving, add the dry pasta, and turn to high.
Serve topped with shredded mozzarella or Parmesan cheese.
adapted from A Year of Slow Cooking