Pepperoni Pizza Soup Recipe
- 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
- 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).
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.
Reviews for Pepperoni Pizza Soup
"Made this soup tonight for dinner. The only thing J changed was I used turkey pepperoni to make it a little more Weight Watcher friendly. 1 1/2 cup serving ended up being 4 smart points! soup was very tasty and I made a nice side salad to go with it. Will be making this again. Maybe next time use some turkey sausage instead and diced tomatoes."
"I don;t like cooked tomatoes except sauce so would sub. tomatoes 4 red bell pepper instead."
"Made for our family of four for dinner. The kiddos didn't care for it and my husband I didn't love it either. We followed directions...adding some sliced sausage, but keeping all else the same. Flavorful, but feel that it would be perhaps better with a condensed tomato base (creamy) base."
"I made this recently for our family and everyone loved it. I made two changes. I like to hand crush the sliced stewed tomatoes a bit before using them in recipes as they don't break down enough to suit me. Also, I only cooked it for about six hours in my somewhat newer slow cooker, which was plenty of cooking time. We'll definitely make this again. Thanks for sharing your recipe!"
"A big hit."
"After DH tried pepperoni pizza soup from a can, I promised to find a fresher, healthier homemade version. This is not low calorie, but was a lot more satisfying. I left off the olive and mozzarella garnish to reduce the sodium and used mini ravioli. Next time I'd puree the tomatoes because the chunks didn't add much to the soup and tasted acidic with the other ingredients. I think a more tomato soup like base would enhance the flavor."
"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."
"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 family thought the soup was alright, but not great, so I won't make it again."