Pepperoni Pizza Soup

Ingredients:
2 cans (14 1/2oz each) Italian stewed tomatoes, undrained
2 cans (14 1/2oz 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 teaspoon dried oregano
1/8 teaspoon pepper
1 package (9oz) refrigerated cheese ravioli
1 cup Shredded mozzarella cheese
1 can (2.25oz) Sliced ripe olives


Instructions:
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.


Label: Pepperoni Pizza Soup. Thaw soup and ravioli. Cook soup in crock pot for
8-9 hours on low. Stir in ravioli and cook for 15-30 minutes
until pasta is tender. Top servings with mozzarella cheese and
sliced ripe olives.