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Pepperoni Pizza Soup Recipe

Pepperoni Pizza Soup Recipe

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 YIELD: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

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).

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.