Creamy Pizza Soup Recipe (Instant Pot, Crockpot & Stovetop)

 Ingredients

  • 2 14.5 oz cans diced tomatoes
  • 28 oz chicken broth
  • 2 cups mushrooms, sliced
  • 1/2 tsp Garlic salt
  • 1 Lg. Red bell pepper cut into 1” pieces
  • 1 tsp dried Italian seasoning
  • 2 oz Pepperoni
  • 1 1/2 cups Mozzarella cheese (6oz)
  • 2 1/2 oz can sliced black olives, drained
  • 1/2 cup whipping cream
  • Garnish-Fresh basil and shredded parmesan (optional)

Instructions

  • Prep the ingredients by slicing the mushrooms, dicing the bell pepper and cutting the pepperoni pieces into quarters.
Creamy Pizza Soup Recipe (Instant Pot, Crockpot & Stovetop)


Instant Pot Instructions

Add all of the ingredients except the whipping cream, shredded cheese and garnishes to the pot, which means:

the diced tomatoes in juice, chicken broth, sliced mushrooms, diced red pepper, garlic salt, Italian seasoning, black olives, and pepperoni.

Cook on MANUAL ( or PRESSURE COOK) for 1 minute.

Do a natural release for 3 minutes and then do a quick release.

Slowly stir in the cheese, I usually do this in a few small batches and make sure to fully mix the cheese before adding in more. If you dump all of the cheese in at one time it sometimes doesn't fully break down, or even worse it sinks and sticks to the bottom of the pot.

Once the cheese is melted, add the whipping cream. Since the soup is already so hot, it works perfectly fine to mix the cold whipping cream in even if the pot is off.

Crock-Pot Instructions

Add the tomatoes, chicken broth, mushrooms, bell pepper, garlic salt, and Italian seasoning to the crockpot.

Cook on high for 2 hours or low for 4 hours.

Stir in the pepperoni, olives, shredded cheese (Mix in batches to keep it from clumping), and whipping cream and keeping the setting on low, heat until the soup is warm throughout. 

Stovetop Instructions

Heat a large pot on medium to medium-high heat.

Add the tomatoes, chicken broth, mushrooms, bell pepper, garlic salt, and Italian seasoning to the pot. Bring to a boil.

Once the soup just comes to a boil, turn down to simmer and cook on low with the lid on for 10 minutes, or until the vegetables are cooked through.

Stir in the pepperoni, olives, shredded cheese (Mix in batches to keep it from clumping), and whipping cream and simmer 1 more minute until the soup is warm throughout. 

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