Pepperoni Pizza Soup

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. Preheat the broiler.
  2. 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.
  3. 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.