Pepperoni Soup with Chicken and White Beans

This hearty Pepperoni Soup with Chicken and White Beans is filled with tomatoes, zucchini, bell pepper, cannellini beans, Italian herbs, and plenty of savory pepperoni. It’s a comforting, flavor-packed dinner that can be prepared on the stovetop or in a slow cooker.

The pepperoni adds a delicious pizza-inspired flavor to the tomato broth, while chicken and white beans make the soup satisfying enough for a complete meal. Finish each bowl with grated Parmesan and serve it alongside warm bread for an easy family dinner.

It doesn't often happen that I'll make a meal twice in a matter of two weeks' time. However, this Italian Pepperoni Soup is so amazing I could easily see myself making it on a regular weekly rotation, and that's saying something pretty special!

The ingredient list for making pepperoni soup with chicken and white beans:

• precooked chicken, chopped or shredded (rotisserie chicken works great)
• or uncooked chicken breast (for the instant pot method)
• canned diced tomatoes, with liquid
• canned white (cannellini) beans, drained
• chicken stock
• water
• garlic, minced
• zucchini, chopped
• onion, chopped
• green bell pepper, chopped
• salt and pepper
• dried basil
• dried oregano
• mini pepperoni
• Parmesan cheese, grated

Kitchen tools and equipment needed:

• pressure cooker, slow cooker, OR large stockpot
• measuring cups and spoons
• strainer
• can opener
• chef's knife
• wooden spoon or spatula
• cutting board
• soup ladle
• cheese grater (optional)

What is pepperoni soup?

Pepperoni soup is a hearty tomato-based soup featuring savory pepperoni, chicken, white beans, vegetables, and Italian herbs. The pepperoni seasons the broth as it cooks, giving the soup a rich, pizza-inspired flavor without overpowering the other ingredients.

How this recipe came to be:

The very first time I made this soup the chicken breast was the only meat I'd used, and it was delicious.

The second time I made this soup, I added mini pepperoni to the pot at the suggestion of my son.

I must say, the addition of the pepperoni elevates what already was a very good soup, to a really great soup!

Thanks for the suggestion, Greg! It was a total winner!

Why this is such a versatile soup:

You can make this soup in the pressure cooker, slow cooker, or on the stovetop.

Either way you choose to make this delicious pepperoni soup, just make it!

You'll be glad you did!

Instant pot or slow cooker method:

• Add the seasoned chicken breast to the Instant pot or slow cooker along with chicken broth, water, chopped vegetables, canned tomatoes, minced garlic, drained beans, and dried herbs.
• Cover and cook on high for 5 hours (slow cooker) OR according to manufactures directions (8-10 minutes on high pressure) allowing an additional 10 minutes for pressure release (instant pot.)
• Remove the chicken breast from the pot and chop or shred into bite-sized pieces.
• Return the chopped chicken back into the pot along with the pepperoni.
• Continue to cook an additional 10 minutes.
• Ladle soup into bowls and garnish with grated Parmesan cheese to serve.

Italian Pepperoni Soup stovetop method:

• In a large stockpot, combine the chicken broth, water, pre-cooked shredded chicken (leftover chicken, rotisserie chicken works great).
• Bring to a simmer over medium heat for approximately 5-7 minutes.
• Stir in the chopped zucchini, onion, bell pepper, canned tomatoes, drained white beans, dried herbs, salt, and pepper.
• Stir to combine and continue to simmer for an additional 10 minutes.
• Add the mini pepperoni to the soup and heat through.
• Ladle the soup into bowls and garnish with grated Parmesan cheese to serve.

Pressure cooking information:

If you're a fan of pressure cooking or want to become familiar with using a pressure cooker, then I urge you to visit Pressure Cooking Today for all sorts of recipes, tips, and tricks for utilizing a pressure cooker/Instant Pot to its fullest potential.

Can this soup be frozen?

Yes! It freezes beautifully!

Store it in an air-tight freezer container and freeze for up to 6 months.

Thaw the soup on the counter top or in the refrigerator.

To reheat, add the soup to a stockpot and simmer until hot, or add the soup to a microwave-safe container and heat until hot.

Additional soup recipes I can also recommend:

Spaghetti Squash Soup (pictured below)

Spaghetti Squash Soup is a wonderfully hearty, comforting, and healthy way to eat your veggies. This soup can be made with or without sausage so it’s perfect for anyone, or any table.

Roasted Celery Soup (pictured below)

Creamy Roasted Celery Soup is perfect for winter days. Roasting the celery and vegetables before blending gives this soup a wonderful depth of flavor and a mild celery taste.

Slow Cooker Split Pea Soup with Ham (pictured below)

Comforting and delicious, this Slow Cooker Split Pea Soup with Ham will convert even a pea hater into a pea lover. Please, I beg of you “Give Peas A Chance!”

Savory muffin recipe to accompany this soup:

If you're looking for a delicious and easy to make savory muffin to serve alongside this pepperoni soup, then I urge you try check out my recipe for Garlic Rosemary Focaccia Muffins. The pepperoni soup and these savory muffins are a match made in heaven!!

Until we eat again, I hope you have a delicious day!

All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.