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Italian pepperoni soup in a round bowl with a slice of toast on the side.
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5 from 3 votes

Italian Pepperoni Soup

Keyword: chicken white bean soup, easy soup recipe, Italian Pepperoni Soup, pepperoni soup
Servings: 8 servings
Calories: 587kcal
Author: Renee - Kudos Kitchen


  • 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
  • cups water
  • 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


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.



Serving: 1 | Calories: 587kcal | Carbohydrates: 9g | Protein: 67g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 233mg | Sodium: 766mg | Fiber: 1g | Sugar: 4g