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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for SLOW COOKER PIZZA SOUP, by , is from 2021, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Penny Giesbrecht




Personal Notes:
Personal Notes:
1 pound ground hot Italian sausage
1 cup chopped onion
1 1/2 cups chopped green pepper
3 cloves garlic, minced
6 ounces sliced mushrooms
5 ounces mini pepperoni
4 ounces sliced black olives, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon pepper
5 cups chicken broth
Shredded mozzarella

Prepare vegetables and beans. Add the ingredients, except the sausage, to the bowl of a slow cooker. Begin cooking on high for 4 hours or low for 8 hours.

Meanwhile, cook sausage in skillet over medium heat, draining any fat. Carefully add to the slow cooker. Return lid, and continue cooking.

Serve warm, and top with shredded mozzarella.




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