Step 1

Cut pepperoni slices in half and add to large zipper bag. Chop pepper in bite size pieces and add to bag. Add all remaining ingredients to bag. Zip to seal and squish to mix.

Step 2

Pour pepperoni mixture into slow cooker along with beef broth. Cook on low for 8-9 hours. Stir in ravioli and cook another 20-30 minutes or until desired doneness.

Step 3

Cook Texas toast according to package directions. Serve soup topped with cheese and olives.