PEPPERONI PIZZA SOUP

Pepperoni Pizza Soup image

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. -Estella Peterson, Madras, Oregon

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 203 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1008mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

*** Explore more Pepperoni Pizza Soup Recipes »

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