Vegetarian Pizza Soup.

Mondays have quickly become Crock-Pot nights here at Chez Recessionista, since I have a tai-chi class that takes place shortly after work, leaving me very little time to cook anything before or after.  So this morning, I got up, pulled out my slow cooker, and got to work as usual.

The only difference?  I didn’t go to tai chi tonight.  Because, friends, I have come down with a cold following my big half-Ironman, and I want desperately to be a good classmate and not show up places where I could infect the room.  (Thank heaven I can work from home on days like these, as well!)

But who cares?  The pizza soup was just as good, even if I didn’t have to shuffle off immediately afterward.

I’ve described this recipe on these pages before, and I can assure you I’ve never been let down by the final product.  LeeLee and I both love this dish so much – from the tang of the pizza sauce to the chewiness of the vegetarian chorizo to all the veggies that abound within the broth.  And the shell pasta, which we add about 20 minutes before the end of the cooking time?  Magnifico!

And so we chowed down with gusto.  Even with my head cold, I could still taste the wonderful flavors that mingled just perfectly in this soup!  And I am confident in its restorative effects.  Who needs chicken soup – or even chik’n soup – when you’ve got comfort food like this?

:)