- 1 (28 oz) can diced tomatoes with roasted garlic, undraided
- 1 (14 1/2 oz) can reduced-sodium beef broth
- 1 (8 oz) stick pepperoni sausage, diced
- 1 1/2 cups sliced fresh mushrooms
- 1 large diced green bell pepper
- 1 large chopped red onion
- 1 cup water
- 1 tablespoon dried Italian seasoning
- 1 cup shredded part-skim mozzarella cheese
Mix all ingredients except cheese in a 3-qt or larger slow-cooker. Cover; cook on low 6 to 8 hours or until vegetables are tender. Ladle into soup bowls; sprinkle with cheese.