Pepperoni Pizza Soup
INGREDIENTS
- 8 slices French baguette bread, 1/2-inch thick
- 1 Tbsp. olive oil
- 2 Tbsp. Sargento® Artisan Blends® Shredded Parmesan Cheese
- 1 can (14-1/2 oz.) chunky pasta-style stewed tomatoes
- 1 can (14-1/2 oz.) chicken broth
- 2 cups sliced zucchini, 1/2-inch thick
- 1 large red bell pepper, cut into 3/4-inch pieces
- 1 can (2-1/4 oz.) sliced black olives, drained
- 2 oz. thinly sliced pepperoni
- 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Pizza Double Cheese®
- Fresh basil sprigs (optional)
DIRECTIONS
- 1
Brush bread slices with oil; sprinkle with Parmesan cheese. Place on baking sheet. Bake in preheated 400°F oven 6 minutes or until golden brown.
- 2
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.
- 3
Ladle soup into four soup bowls; sprinkle evenly with Pizza Double Cheese. Top each serving with 2 bread slices. Garnish with basil sprigs, if desired.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 573
Total Fat 26.4g
Saturated Fat 10.4g
Trans Fat 10.7g
Polyunsaturated Fat 2.9g
Cholesterol 46mg
Sodium 1770mg
Carbohydrates 59g
Protein 27g
Dietary Fiber 6g
Vitamin A 216%
Vitamin C 83%
Calcium 392%
Iron 5%
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