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Italian Sausage Pizza Soup

My mom’s friend shared this recipe with her more than 50 years ago. I've tweaked it over the years, and it's still a family favorite. Warm garlic bread is heavenly on the side. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1 package (1 pound) Italian turkey sausage links
  • 1 medium onion, chopped
  • 1 medium green pepper, cut into strips
  • 1 medium sweet red or yellow pepper, cut into strips
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (14 ounces) pizza sauce
  • 2 teaspoons Italian seasoning
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 package (5 ounces) Caesar salad croutons
  • Shredded part-skim mozzarella cheese

Directions

  • Remove casings from sausage. In a large skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt. slow cooker.
  • Add the next 5 ingredients; pour in broth. Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with croutons and cheese.

Test Kitchen tips
  • This one tastes like sausage pizza! Stir in your fave pizza toppers.
  • If your pizza preference runs toward pepperoni instead of sausage, you're in luck. Go ahead and use some pepperoni, but microwave it for about 20 seconds before adding it to the soup; you'll remove a lot of the grease.
  • Nutrition Facts
    1 cup: 158 calories, 5g fat (1g saturated fat), 15mg cholesterol, 828mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 9g protein.

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