PEPPERONI PIZZA SOUP

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Pepperoni Pizza Soup image

This pizza soup is thick with tomatoes, pepperoni, mushrooms and peppers. Serve with Parmesan-topped Italian bread, and you won't miss the pie!

Provided by My Food and Family

Categories     Sausage

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

2 cans (14-1/2 oz. each) no-salt-added Italian-style diced tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup chopped OSCAR MAYER Pepperoni
1/2 cup chopped green peppers
1/2 cup sliced fresh mushrooms
6 slices Italian bread, 1/2-inch thick
6 Tbsp. KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

Steps:

  • Bring first 5 ingredients to boil in large saucepan on medium heat, stirring occasionally. Simmer on medium-low heat 10 to 15 min. or until peppers and mushrooms are tender, stirring occasionally.
  • Meanwhile, heat broiler. Place bread slices on baking sheet; sprinkle evenly with cheese. Broil 3 to 5 inches from heat, 1 to 2 min. or until cheese is melted.
  • Spoon soup into 6 serving bowls. Serve topped with cheese-topped bread.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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