Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. &mdash;Estella Peterson, Madras, Oregon


Pepperoni Pizza Soup

(14-1/2 ounces each) reduced-sodium beef broth

onion,

green pepper, chopped

mushrooms

pepperoni,

oregano

pepper

(9 ounces) refrigerated cheese ravioli

mozzarella cheese 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.

I have made this soup many times since  I first found it. We have always loved it. Until last night, I always used my slow cooker. But last night I didn't get it started when I should have so I used the Instant Pot. The only thing I should have done was cook the ravioli a few more minutes. We also use garlic bread instead of our normal hot rolls with soup. We love the flavor of the soup and it goes together fairly quickly.

Not much of a pepperoni pizza taste as I was expecting. Good but tastes more like a glorified tomato soup. If I make again, will make some adjustments.

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.

This was a tasty and easy soup to make...four teenagers gave it rave reviews!!

This soup is great! We add more broth and stewed tomatoes so we have more broth for bread dipping. Tortellinis work well. We've also added zucchini. Made this several times. Kids like it too.

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.

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!

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 don;t like cooked tomatoes except sauce so would sub. tomatoes 4 red bell pepper instead.

My family loves pizza, however we try to eat less pizza and more healthy soups.  This soup has a wonderful pizza taste, yet it has a lot less calories.   It tastes great on a cold winter night.

We really didn't care for this soup.Nothing particularly wrong with it just not what we like. I won't make again.

We really enjoyed this soup. I changed a couple of things, used tortellini instead of ravioli and I substituted Italian diced tomatoes for the stewed tomatoes.  Leftovers are just as good if not better!

I made this for me and my husband.  It was absolutely fabulous!!!!!!!

Best soup I've ever had hands down!!!!! I tripled the recipe knowing how much my husband loves pepperoni, thank goodness!! The mozzarella on top is the perfect finish to this Delectably Scrumptious

Very good and easily adjusted to individual tastes. With a salad and french bread, made a filling dinner.  Will make again!

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.

Delicious soup! I added a can of spinich and a few shakes of crushed red pepper flakes.

This was so delicious! I was nervous because several reviews said it tasted bland, so I did doctor it up a bit. I cooked the onion, tomatoes, and beef broth along with 1/2 tsp oregano, parsley, basil, and garlic powder in the instant pot for 10 mins, then blended it. I boiled the green bell peppers with the ravioli because I wanted the peppers whole in the soup and not blended with the rest of the ingredients. Added ravioli and peppers to blended soup. Added salt and pepper to taste. Topped with shredded mozzarella, Parm cheese, and crushed red pepper. Did not use mushrooms or olives per my family’s preference. Tasted just like pizza!

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.

pepperoni pizza soup

Prep Time: 20 minutes

Cook Time: 8 hours

Total: 8 hours, 20 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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