Pepperoni Pizza Soup Recipe

Ingredients

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained2 cans (14-1/2 ounces each) reduced-sodium beef broth1 small onion, chopped1 small green pepper, chopped1/2 cup sliced fresh mushrooms1/2 cup sliced pepperoni, halved1-1/2 teaspoons dried oregano1/8 teaspoon pepper1 package (9 ounces) refrigerated cheese ravioliShredded part-skim mozzarella cheese and sliced ripe olives

Preparation

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.