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Pepperoni Pizza Soup

Ingredients

  • 2 10.75-ounce cans condensed tomato soup
  • 3 cups water
  • 2 cloves garlic minced
  • 11/2 cups dried elbow macaroni or other short dried pasta such as ditalini or alphabets
  • 2 green onions sliced
  • 2 teaspoons dried oregano crushed
  • 1/3 cup diced pepperoni
  • 1 cup shredded mozzarella cheese 4 ounces
  • 1 cup shredded cheddar cheese 4 ounces
  • dried oregano

Instructions

  • In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
  • Pour soup into 4 oven-proof bowls. Top each with 1⁄4 cup mozzarella cheese, 1⁄4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
  • Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different “toppings” as well, such as mushrooms, onions, and sausage.