Pepperoni Pizza Soup

(Courtesy of Taste of Home)

Ingredients:
2 cans (14 1/2 oz. each) Italian stewed tomatoes, undrained
2 cans (14 1/2 oz. each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 c. sliced fresh mushrooms
1/2 c. sliced pepperoni, halved
1 1/2 tsp. dried oregano
1/8 tsp. pepper
1 pkg. (9 oz.) refrigerated cheese ravioli
Shredded part-skim mozzarella cheese and sliced ripe olives

Directions:
In a 4 quart slow cooker, combine the first 8 ingredients.  Cook, covered, on low 8-9 hours.

Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender.  Top servings with cheese and olives.