Slow Cooker Pizza Soup

While I was pregnant, I was on the hunt for decent slow cooker recipes to make cooking easier once the baby came. That's when I stumbled upon the recipe blog http://crockpot365.blogspot.com, and I'm so glad I did. I wasn't sure what my husband would think of this recipe, and surprisingly, we both LOVED it. I misplaced the recipe shortly after, and when I found it again today, we both rejoiced! Enjoy!

Ingredients

1 jar (14 oz) pasta sauce (we used roasted red pepper and garlic by Classico)
3 empty jars of water
1 bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup of sliced, fresh mushrooms
1 can diced tomatoes, drained
2 links of turkey sausage (we got the hot and spicy one)
1 cup pepperoni slices (the Hormel one s gluten free!)
1/2 tsp dried basil leaves
1 tsp dried oregano
1/2 cup of dried whole wheat pasta (we got rotini)
red pepper flakes to taste
1/2 cup shredded mozzarella (2% milk)
Reynolds Crock Pot Liners (optional)


Directions
-Line minimum 5 oz crock pot
-Dump all veggies in the pot
-Slice sausages into coins and then into 1/4ths. Add to the pot.
-Cut up the pepperoni the same way, and add to the pot.
-Add the basil and oregano
-Pour in the pizza sauce and the jars of water (red pepper flakes too if you are using them)
-Stir together
-Cook on low 7-9 hours
-30 minutes before serving, add the dry pasta and turn to high. Check after 20 minutes, because the pasta may be done, though.
-Serve and garnish with sprinkles of cheese

Nutritional Information
This makes 6 adult servings, but less if you are REALLY hungry. Each serving has about 310 calories, 18 g fat, 2.8 g fiber, and 26 g protein