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Pepperoni Pizza Soup Recipe
Pepperoni Pizza Soup Recipe photo by Taste of Home

Pepperoni Pizza Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 8-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 8-1/4 hours
MAKES: 6 servings

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

Nutritional Facts

1-1/2 cups (calculated without cheese and olives) equals 203 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 1,008 mg sodium, 28 g carbohydrate, 4 g fiber, 10 g protein.

Directions

  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. Yield: 6 servings (2-1/4 quarts).
Originally published as Pepperoni Pizza Soup in Simple & Delicious August/September 2013, p46

Nutritional Facts

1-1/2 cups (calculated without cheese and olives) equals 203 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 1,008 mg sodium, 28 g carbohydrate, 4 g fiber, 10 g protein.

Reviews for Pepperoni Pizza Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 11, 2014

"My family loves pizza, however we try to eat less pizza and more healthy soups. This soup has a wonderful pizza taste, yet it has a lot less calories. It tastes great on a cold winter night."

MY REVIEW
Reviewed Oct. 6, 2013

"This was a hit with 2 generations of my family. Served it as a Saturday night dinner after watching in pouring rain grandsons football games, "flag" & tackle. It was a meal all by itself. For those who wanted "heat" put a shaker of crushed red pepper flakes and bottle of hot sauce on the table. Crunchy hot Italian dinner rolls completed the dinner."

MY REVIEW
Reviewed Sep. 16, 2013

"This was absolutely delicious! Made the recipe exactly as stated and the flavor is phenomenal. (We did leave off the cheese and olive garnish -- it didn't seem to need it.) Next time I'll try this with tortellini, just because they are smaller and fit better on the spoon. There WILL be a next time -- this recipe is a keeper!"

MY REVIEW
Reviewed Jul. 15, 2013

"My family thought the soup was alright, but not great, so I won't make it again."

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