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.
Recipe courtesy George Duran
Recipe courtesy of Rachael Ray