Pepperoni Pizza Soup
- 2 1/2 cups prepared tomato-basil-garlic soup
- 1 1/2 cups water
- 2 cloves garlic, minced
- 1 1/2 cups elbow macaroni (or other short pasta such as ditalini or alphabets)
- 2 green onions, sliced
- 2 teaspoons dried oregano, plus more for broiling
- 1/3 cup diced pepperoni
- 1 cup grated mozzarella
- 1 cup grated Cheddar
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.