Pepperoni Pizza Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 479
- Total Fat
- 26
- Saturated Fat
- 13
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 75
- Sodium
- 730
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
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.