Pizza soup with Pepperoni

With weather reports this past week coming in for our area, I was questioning if Spring was ever really going to take hold in Michigan.  I am still wearing a sweater, and yes, still eating soup.  My husband has learned over the years that I only offer certain foods, menus or dishes during appropriate months of the year.  He knows not to ask for mashed potatoes in July.  But, it took a few years for him to fully understand how I classify foods by season. Mostly, I focus on fresh vegetables of the season and look for the protein that best matches with those offerings.

However, that being said, and heading into May, I am still serving soup. In other years, with warmer temperatures, hot soup would be off the menu in March, and only replaced with a chilled soup offering until September.

I found this recipe for pizza soup prepared in a slow cooker from Taste of Home.  It is another recipe that calls for assembling the ingredients, and walking away for 7 1/2 hours. I modified the recipe to include frozen tortellini, instead of cheese ravioli, and feel that my version is super tasty. Try this recipe year round and  let it become one of your favorites. It freezes well, and makes about 6-8 servings from this recipe.

Assemble these ingredients:  2 cans of stewed tomatoes/14.5 ounces, 3 1/2 cups beef broth, 1 white medium onion, 1 small green pepper, 1 small package sliced mushrooms, 1/2 package sliced pepperoni, dried oregano, 3/4 package of frozen cheese tortellini, shredded Parmesan cheese and sliced black olives

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Add the first seven ingredients to a slow cooker and place on low for 7 1/2 hours. Add the tortellini and increase to high, cooking for another 1/2 hour. Serve with shredded cheese and sliced olives as desired. A great offering with a side salad and crusty bread.

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