1smallzucchini or yellow squash, cut into ½ inch pieces (2 cups)
6ounceslow-fat turkey pepperoni, chopped (I used Hormel)
1tablespoonItalian seasoning
1cupwater
½cupdry macaroni
Low-fat shredded mozzarella cheese as topping (optional)
Instructions
Ideal slow cooker size: 4- to 5-Quart.
Combine all the ingredients, except the pasta and cheese, in the slow cooker. Cover and cook on LOW for 5-6 hours, until the vegetables are tender.
Thirty minutes before serving, add the dry pasta and turn up to high. Check occasionally. The pasta should be done in 15 to 30 minutes, depending on its size.
Ladle into soup bowls and sprinkle with cheese, if desired.
Recipe Notes
Optional additions/variations: substitute ½ pound cooked Italian turkey sausage for the pepperoni.Serving size: 1 generous cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Pizza Soup Recipe
Amount Per Serving (1 cup)
Calories 238Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Carbohydrates 29.5g10%
Fiber 5.5g22%
Protein 14.6g29%
* Percent Daily Values are based on a 2000 calorie diet.