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Pepperoni Pizza Soup

Prep Time: 15

Cook Time: 12

Serves: Serves: 4

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

• 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.

• 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 soup bowls; sprinkle evenly with Pizza Double Cheese. Top each serving with 2 bread slices. Garnish with basil sprigs, if desired.