Friday, November 11, 2016

{soups-salads-and-salad-dressings} CROCK POT PEPPERONI PIZZA SOUP



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

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. Yield: 6 servings (2-1/4 quarts).

Nutritional Facts

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 .


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