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Pepperoni Pizza Soup
Ingredients
  • 2 cans (14-½ ounces each) Italian stewed tomatoes, undrained
  • 2 cans (14-½ ounces each) reduced-sodium beef broth
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • ½ cup sliced fresh mushrooms
  • ½ cup sliced pepperoni, halved
  • 1-½ teaspoons dried oregano
  • ⅛ teaspoon pepper
  • 1 package (9 ounces) refrigerated cheese ravioli
  • Shredded part-skim mozzarella cheese and sliced ripe olives
Steps
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