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Pepperoni Pizza Soup

Posted in : Pizza on by : Daphne


8 sl French Bread2 tb Parmesan Cheese; Grated1 cn Stewed Tomatoes; 14oz1 cn Chicken Broth; 14 Oz2 c Zucchini; Sliced1 Green Bell Pepper; Diced1 cn Black Olives; 2oz, Sliced & Drained2 oz Pepperoni; Thinly Sliced1/2 c Cheddar Cheese; Shredded1/2 c Mozzarella Cheese; ShreddedFresh Basil Sprigs (garnish)


Toast bread, while still warm, sprinkle with Parmesan cheese.
In a large saucepan, combine the tomatoes, chicken broth, zucchini and bell pepper.
Heat to a boil; reduce heat.
Simmer, uncovered, about 5 minutes or until vegetables are crispy-tender.
Stir in olives and pepperoni; simmer 1 minute.
Ladle soup into 4 soup bowls; sprinkle evenly with both cheeses.
Top each serving with 2 slices of bread.
Garnish with basil if desired.
Makes 4 servings.
Nutritional analysis: per serving: 392 calories, 18g fat, 30mg cholesterol 1,401mg sodium, 41% of calories from fat.