There is a local diner where I live, and a few years ago I discovered they make this stuff called pizza soup. I LOVE this soup, I would stalk their restaurant and keep the monthly menus so I knew which day they would serve my finding. Luckily for me it was usually the same night as pork chop night. I heart pork chops, I do not heart making them. Local diner price of about 8 bucks provided me with 2 chops, potatoes, soup and a salad! More than enough for dinner and leftovers for the next day’s lunch. After recently splurging and bringing home a quart I said to myself, “Self, you could make this”. As I often say, but then never act upon the discussion. This time it was different! This time I recreated my finding. I present to you my version of pizza soup.
- 1 can (14 oz) pizza sauce
- 1 can (2.25 oz) black olives
- 1 package (4 oz) pepperoni minis (I used Hormel brand)
- 1 large green pepper (seeded & diced)
- 1 can (15 oz) diced tomatoes
- 4 oz Italian sausage
- optional: grated cheese
- In a skillet, prepare sausage. If using a sausage roll (ex. Bob Evans) cut 1/4 of the log
- Set aside
- In a large pot combine pizza sauce, 1 jar of water and diced tomatoes.
- Heat and stir on high appx 5 minutes
- Add black olives, tomatoes and pepperoni
- Heat and stir on high 10-15 minutes, careful not to boil over
- Add sausage and allow to simmer 5 minutes
- Optional: Top with cheese when serving
Next, I would like to share an upgrade to a recipe my Mom taught me a few months ago. Many of you have probably seen, and perhaps even tried the quick and easy 5 Ingredient Slow Cooker Chicken idea? Well, I decided I would make it, since it is SO AMAZINGLY GOOD, only this time instead of rice I would use quinoa! Moment of truth…I’ve actually never had quinoa before. Yes, I went to the runners’ dinner a few months back, but that was right before my heart stuff and I was having such unbearable anxiety I wasn’t eating anything.
- 2-4 chicken breasts
- 1 can (10.75 oz) cream of chicken soup
- 1 package (8 oz) cream cheese
- 1 cup quinoa
- 1 package Italian seasoning (dry dressing)
- In a slow cooker combine cream of chicken, cream cheese, quinoa, 2 cups water and Italian seasoning
- Blend by stirring
- Cook on high 2-3 hours
- Remove lid and stir
- Add chicken and cook on low 4-6 hours
- Serve and enjoy!
Photos & Comments
I understand a lot of people will want other items in their soup. Add garlic, add bay leaves, add mushrooms and onions to your hearts content. Personally I like a soup that is more stuffing than liquid, but if you do not then use less of what I have listed. You know how it works to adjust.
You’ll find with a lot of my recipes I go with a very base taste. This is because I live alone and have to get to eat this stuff for many many meals. Sometimes, I add spices when I serve it on its own. Other times I serve it with something and need it to blend better so I keep the base simple.
No joke, I loved how this soup turned out, excellent with or without the cheese. I may not be buying it from the place down the street anymore! I may not even give this stuff out. Yum!
About the chicken dish. Yes, I understand it isn’t attractive. I really wanted it to be pretty, but instead of eye-porn you get tongue-porn. If you want, cook the chicken on its own and only slow cook the other aspects and serve it more as a main/side dish combination.
I LOVE how the chicken gets so tender it falls apart and I can just make it a big stirred bowl of amazing.
Be CAREFUL with your times. BOTH times I’ve made this recipe. 1x with rice 1x with quinoa I allowed it to slow cook more like 6-8 hours. The chicken dried out a little and the rice/quinoa started to brown and harden against the sides of my slow cooker. A majority (90%) of the batch was still fine…times are estimated as with anything.
I’ve had people ask why I don’t use the reduced fat or fat free cream cheese. CC isn’t good for you no matter how you look at it, agreed? Well, when I look at the back of a normal package of CC it has say 5 things that go into it…when I look at the back of the fat free it has about 25 things most of which sound like chemicals. I prefer the 5.
And yes, I’m using cream cheese again. No they don’t pay me to do this. Man I’d be rich! Also no other brand names I dropped asked me to do it either.
What have you made in the kitchen lately? Are you on team quinoa?