When it comes to a hearty and delicious soup that’s prepared in only a matter of minutes, Italian Pepperoni Soup is on the very top of my favorites list.
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 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 who had added mini pepperoni to my original version one night as he was eating the soup as a midnight snack. 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!
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Italian Pepperoni Soup is so versatile it can be made on the stovetop, Instant Pot, or a slow cooker. As you can see in the above video, I made mine in the Instant Pot (on the slow cooker setting) with raw chicken breast. I set the cooker for 5 hours and added the pepperoni at the end of the cooking time, just enough to heat it through.
However, if you need to cut down on the cooking time altogether for making this soup (say maybe to 30 minutes), feel free to use shredded, pre-cooked rotisserie chicken and add it to the pot at the same time you add the pepperoni. To make this quick version of Italian Pepperoni Soup, start by adding everything but the cooked chicken and pepperoni to the pot. Simmer the soup on low for 20-30 minutes to cook the veggies. Then add the cooked chicken and the mini pepperoni to the pot and simmer for an additional 10 minutes. Now you’re ready to eat! Easy Peasy!
You’ll need the following ingredients to make Italian Pepperoni Soup. Most of them you’ll probably already have on hand in your pantry and fridge. From the produce department, you’ll need two medium zucchini, one green bell pepper, and one medium red onion. I diced the veggies into small pieces that are all similar in size. If needed, you can also purchase these veggies already pre-diced in the produce department or the freezer section of the market.
For the pantry items, you’ll need, one large can (28 ounces) diced tomatoes, two cans (15 ounces) white beans (such as Cannellini, Great Northern, or Navy beans), one quart of chicken stock, dried basil, dried oregano, salt, and pepper.
And for the meat, you’ll need raw chicken breast (OR pre-cooked and shredded rotisserie chicken) and one bag (5 ounces) mini pepperoni (feel free to use the turkey version). And finally, from the refrigerated cheese section, you’ll need grated Parmesan cheese for the final garnish!
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe for Italian Pepperoni Soup, if needed. By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.
- 3 chicken breast or 3-4 cups shredded, pre-cooked chicken, seasoned with salt and pepper.
- 1 large can 28 ounces diced tomatoes
- 2 cans 15 ounces white beans (cannellini, great Northern, navy), drained.
- 1 quart chicken stock
- 1½ cups water
- 1½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 medium zucchini diced small
- 1 red onion diced small
- 1 green bell pepper diced small
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bag 4 ounces mini pepperoni
- grated Parmesan cheese for garnish if desired
To make in an Instant Pot or slow cooker:
Add the raw chicken breast to the cooker. Season with salt and pepper.
Add the tomatoes, beans, stock, water, veggies, basil, oregano, salt and pepper.
Cover and cook on low for 5 hours.
Remove the cooked chicken breast from the pot and shred.
Return the shredded chicken to the pot along with the pepperoni.
Stir well and heat through.
Serve hot along with grated Parmesan cheese for garnish.
To make the quick stovetop version:
Add the chicken stock, tomatoes, water, chopped veggies, basil, oregano, salt and pepper to a large stock pot.
Simmer over medium/low heat for 20 minutes.
Add the pre-cooked shredded chicken and the mini pepperoni to the pot and continue to simmer for an additional 5-10 minutes.
Serve hot along with grated Parmesan cheese for garnish.
If you like this recipe for Italian Pepperoni Soup I have several other soups on my blog that I know you’ll enjoy. Please check out the following for:
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. This site is a wonderful resource for all things delicious when it comes to cooking under pressure.
The above apron is one I painted for Barbara who’s the owner/author of Pressure Cooking Today, along with her other wildly popular blog named Barbara Bakes. I urge you to check out her sites for some of the best recipes on the web.
I’d love to paint an apron for you, too. Please email me at: firstname.lastname@example.org for a price quote on a custom apron. Prices vary depending on design. All of my hand painted aprons are heat set for durability and long life, plus they’re machine washable and tumble dryable. The aprons I paint on are a 65/35 cotton poly blend. They each have adjustable neck straps, extra long ties, two large front pockets, and I offer your choice of black or white fabric.
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Until we eat again, I hope you have a delicious day!
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