(I really need to learn how to take better pictures of food. Trust me, it tastes a lot better than it looks!)
Adapted from A Year of Crockpotting
With moving last week and spending the week before that packing, blogging (and cooking in general, for the most part) was put on hold. But now that things are finally started to settle down again, Crockpot Tuesdays is back!
Because we haven’t had time to do a real grocery run and our cupboards are pretty bare, I wanted to find a soup that was fairly simple to make that would provide a lot of leftovers for the week. This recipe seemed like the perfect fit. It tasted great, and the pepperoni gave it a little kick of spicy flavor.
1 jar (14 oz) of pizza sauce
3 empty jars full of water
1/2 red onion, chopped
1 cup sliced mushrooms
1 can diced tomatoes, drained (I used diced tomatoes with chiles because it’s all I had)
2 already-cooked Italian sausages
1 cup sliced pepperoni, sliced in quarters
8 fresh basil leaves, chopped; or 1/2 T dried (I used dried)
1 T dried oregano
1/2 to 1/3 cup of dried pasta (according to the Crockpot Lady, if your pasta is tiny, use 1/3 cup; if it’s big, use 1/2)
Put veggies in the crockpot. Cut up the sausage into small pieces. Add to crockpot. Add the pepperoni, basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.
Cook on low for 7-9 hours.
Thirty minutes before serving, add the dry pasta, and turn to high. When finished, top with mozzarella cheese and enjoy!