Pepperoni Pizza Soup
Once upon a time, my husband and I owned a pizzeria, where this dish was always popular. We’ve since sold the restaurant, but I still make the soup for potlucks and other gatherings.
—Estella Peterson, Madras, OR
Prep: 20 min. • Cook: 8 ¼ hours • Makes: 6 servings
- 2 cans (14 ½ oz. each) Italian stewed tomatoes, undrained
- 2 cans (14 ½ oz. each) reduced-sodium beef broth
- 1 small onion, chopped
- 1 small green pepper, chopped
- ½ cup sliced fresh mushrooms
- ½ cup sliced pepperoni, halved
- 1 ½ tsp. dried oregano
- ⅛ tsp. pepper
- 1 pkg. (9 oz.) refrigerated cheese ravioli
- Shredded part-skim mozzarella cheese and sliced ripe olives
- 1. In a 4-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 8-9 hours.
- 2. Stir in ravioli; cook, covered, on low 15-30 minutes or until the pasta is tender. Top servings with cheese and olives.
1 ½ cups: 203 cal., 6g fat (3g sat. fat), 26mg chol., 1008mg sod., 28g carb. (8g sugars, 4g fiber), 10g pro.
