The other day I was meeting with a client and we were talking slow-cookers and warm fall recipes. She explained to me this marvouis idea of pizza soup. 

My client went on to tell me she makes the soup thick to serve almost as a gravy over baguettes or crusty bread. Well she had me at slow-cooker and I told her I would have to make this creative twist on a classic comfort food this weekend. 

Let me just say it’s so easy… bonus you can all your favorite pizza toppings. 

Prep time: 10 minutes       Cook time: 8 hours

Yields: 6 servings (1 heaping cup)

Ingredients: 

2 cups of cooked crumbled Italian sausage

1 cup cup of Italian hard pepperoni sliced and quartered 

1/2 cup diced green pepper

1/2 cup diced red pepper 

1/2 cup diced onion

1 (2.25) can of sliced olives, rinsed & drained 

1 tablespoon of pizza seasoning

1 large can (22.3 ounce) of condensed  tomato soup, healthy request

1 cup of tomato sauce (we used our favorite)

12 ounce of water 

1 ounce of pesto (our recipe)

3/4 cup shredded part skim mozzarella cheese

2 large baguette, cut into 2 slices 

4 quart slow-cooker

Directions:

1.Place the first 11 ingredients into the slow-cooker & give it a good stir. Place the lid on the vessel. Set the crockpot to low for 8 hours.

2. Preheat the oven to broil. Portion out 6 servings into individual ramekins. Place one piece of baguette into the ramekin to submerge and top with two tables of cheese. Place the ramekins on sheet a baking pan. Allow to bake for 2 minutes. Remove from oven with caution & enjoy!