Pepperoni Pizza Soup

  Soups

Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe.

Pepperoni Pizza Soup

Average Rating: 4.473684

TOTAL TIME: Prep: 20 min. Cook: 8-1/4 hours
YIELD: 6 servings (2-1/4 quarts).

Ingredients

  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced pepperoni, halved
  • 1-1/2 teaspoons dried oregano
  • 1/8 teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese ravioli
  • Shredded part-skim mozzarella cheese and sliced ripe olives

Instructions

  • 1. In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours.
  • 2. Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.

Nutrition Facts

1-1/2 cups (calculated without cheese and olives): 203 calories, 6g fat (3g saturated fat), 26mg cholesterol, 1008mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 10g protein.

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