Crock-Pot, Skinny Pepperoni Pizza Soup
Ingredients
- 1½ cups onions, chopped
- 1 (28 oz) can crushed tomatoes, undrained
- 2 cans reduced-sodium chicken broth (14-½ ounces each)
- 1½ cups fresh mushrooms, sliced
- 1 cup red bell peppers, diced
- 34 Hormel 70% reduced-fat turkey pepperoni slices, halved (~1¼ cups), see shopping tips
- 1½ teaspoons dried Italian seasonings
- Fresh ground pepper, to taste
- ⅛-¼ teaspoon red pepper flakes, to taste
- 1 (9 -10 ounce) package refrigerated cheese tortellini, see shopping tips
- Shredded part-skim mozzarella cheese or parmesan cheese, optional for topping
Instructions
- Cook onions in microwave for 1-2 minutes to soften.
- To the crock-pot, add onions and all other ingredients except the cheese tortellini and optional cheese topping. Mix well. Cover and cook on low heat 6 -7 hours or high heat 3-4 hours. Crock-Pots do vary, so time depends on your crock-pot.
- Make cheese tortellini in a separate pot according to package directions. Drain. Add to finished soup. Top each serving with a little cheese if desired.
Nutrition
Serving: 1.75cupsCalories: 238kcalCarbohydrates: 35gProtein: 15gFat: 6gSaturated Fat: 1gCholesterol: 17mgSodium: 938mgFiber: 4gSugar: 3gBlue Smart Points: 5Green Smart Points: 5Plus Points: 6