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Pizza Soup with Garlic Toast Croutons

Total Time

Prep: 10 min. Cook: 6 hours

Makes

10 servings (about 4 quarts)

This comforting soup satisfies our pizza cravings. It's super versatile, too, and I sometimes substitute light Italian sausage for the chicken or add a little Parmesan cheese. Go nuts and add all your favorite pizza toppings! —Joan Hallford, North Richland Hills, TX
Pizza Soup with Garlic Toast Croutons Recipe photo by Taste of Home

Ingredients

  • 1 can (28 ounces) diced tomatoes, drained
  • 1 can (15 ounces) pizza sauce
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 package (3 ounces) sliced pepperoni, halved
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 package (11-1/4 ounces) frozen garlic Texas toast
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese

Directions

  1. In a 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low 6-8 hours, until chicken is tender.
  2. For croutons, cut Texas toast into cubes; bake according to package directions. Add spinach to soup; heat through, stirring occasionally. Top servings with cheese and warm croutons.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Prepare croutons as directed. Top soup with cheese and croutons.
Health Tip: The cheesy garlic croutons put this soup over the top, but it’s still amazing without them (and a lot leaner: just 150 calories and 6 grams of fat per serving).

Nutrition Facts

1-1/2 cups: 292 calories, 13g fat (5g saturated fat), 46mg cholesterol, 1081mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 20g protein.

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