Italian Pepperoni Soup
Servings: 8 servings
Calories: 587kcal
Ingredients
- 3 chicken breasts seasoned with salt and pepper, or 3-4 cups shredded, pre-cooked chicken.
- 1 large can 28 ounces diced tomatoes (with liquid)
- 2 cans 15 ounces white beans (cannellini) drained.
- 1- quart chicken stock
- 1½ cups water
- 1½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 medium zucchini diced small ½" pieces
- 1 red onion diced small ½" pieces
- 1 green bell pepper diced small ½" pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bag 4 ounces mini pepperoni
- grated Parmesan cheese for garnish if desired
Instructions
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 on the stovetop:
- Add the chicken stock, cooked chicken, tomatoes, water, chopped veggies, basil, oregano, salt, and pepper to a large stockpot.
- Simmer over medium/low heat for 20 minutes.
- Add 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.
Video
Nutrition
Serving: 1 | Calories: 587kcal | Carbohydrates: 9g | Protein: 67g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 233mg | Sodium: 766mg | Fiber: 1g | Sugar: 4g
