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Pepperoni Pizza Soup
Chef:  Joan Stegman - Offerle, KS          Category:  Main Dishes

4 large Italian or sourdough rolls
1 tablespoon olive oil
2 tablespoon fancy Parmesan cheese, shredded
1 (14-1/2 oz.) can chunky pasta-style stewed tomatoes
1 (14-1/2 oz.) can chicken broth
2 cups zucchini, sliced 1/2 inch thick
1 large red bell pepper, cut into 3/4inch pie
1 (2-1/4 oz.) can sliced black olives, drained
2 oz. pepperoni, thinly sliced
1-1/2 (6 oz.) cups pizza double cheese, shredded
fresh basil sprigs (optional)

Directions: Hollow out rolls, leaving 1/2 inch shell. Brush with oil, sprinkle with Parmesan cheese. Place on baking sheet. Bake in preheated oven 400°F 6 minutes or until golden brown. Combine tomatoes, chicken broth, zucchini and bell pepper in large saucepan. Heat to a boil, reduce heat. Simmer, uncovered, 5 minutes or until vegetables are crisp-tender. Stir in olives and pepperoni. Simmer 1 minute Ladle soup into four bread bowls, sprinkle evenly with pizza double cheese. Garnish with basil sprigs, if desired. Preparation time 15 minutes. Cooking time 8 minutes. Serves 4.