- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 75 mg
- Sodium
- 730 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 75 mg
- Sodium
- 730 mg
Ingredients
Directions
- Preheat the broiler.
- Put the tomato soup, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, and pepperoni and stir well. When the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. Top each with 1/4 cup mozzarella and 1/4 cup Cheddar. Sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes.
- Alternately, you can serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil per the directions above.
