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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. In a 4-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 8-9 hours.
2. 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).
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