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Pizza Soup with Garlic Toast Croutons

Total Time

Prep: 10 min. Cook: 6 hours


10 servings (about 4 quarts)

This comforting soup satisfies our pizza cravings. It's super versatile, too, and I sometimes substitute light Italian sausage for the chicken or add a little Parmesan cheese. Go nuts and add all your favorite pizza toppings! —Joan Hallford, North Richland Hills, TX
Pizza Soup with Garlic Toast Croutons Recipe photo by Taste of Home


  • 1 can (28 ounces) diced tomatoes, drained
  • 1 can (15 ounces) pizza sauce
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 package (3 ounces) sliced pepperoni, halved
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 package (11-1/4 ounces) frozen garlic Texas toast
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese


  1. In a 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low 6-8 hours, until chicken is tender.
  2. For croutons, cut Texas toast into cubes; bake according to package directions. Add spinach to soup; heat through, stirring occasionally. Top servings with cheese and warm croutons.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Prepare croutons as directed. Top soup with cheese and croutons.
Health Tip: The cheesy garlic croutons put this soup over the top, but it’s still amazing without them (and a lot leaner: just 150 calories and 6 grams of fat per serving).

Nutrition Facts

1-1/2 cups: 292 calories, 13g fat (5g saturated fat), 46mg cholesterol, 1081mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 20g protein.

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