Do you like spicy Pepperoni pizza? Transform it into a delicious warming soup! The basis of the soup is a mixture of chicken broth and marinara sauce, thickened with parmesan, in which pre-fried champignons with onions and spices are boiled. Pour the cooked tomato soup into bowls and serve with crusty toast with melted mozzarella on top of each serving and garnish with toasted slices of pepperoni sausage. Enjoy your favorite flavors in a hearty soup.

Ingredients

• 110 g thin slices of pepperoni 16 medium mushrooms, finely chopped 3 cloves of garlic, finely chopped 1 small red onion, cut into half rings, 0.3 cm thick. 1 tsp. dried oregano 6 tbsp. lightly salted chicken broth 1 can (900 gr.) marinara sauce 1/4 tbsp. grated Parmesan + additionally for serving 4 slices of whole wheat sourdough bread, cut in half 1 tbsp. l. olive oil 1.5 tbsp grated mozzarella 1/4 cup torn fresh basil leaves, for serving (optional)

Directions

1. Place the pepperoni in a soup pot and heat over medium-high heat and broil, stirring occasionally, until the sausages are crispy, 3-4 minutes. Transfer the pepperoni with a slotted spoon to paper towels to drain off excess grease. Set aside. Reduce heat to medium; add mushrooms, garlic, onion, oregano and 1 tsp to the saucepan. salt. Cook, stirring occasionally, until vegetables are tender and mushrooms release liquid, 6-7 minutes. Add broth, marinara sauce and parmesan, cover saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes.
2. Place the wire rack on the middle shelf of the oven and preheat the oven on the grill setting. Place the bread on a baking sheet. Brush the bread with olive oil and sprinkle with 1/4 tsp. salt. Roast the slices in the oven until golden brown, 1 to 2 minutes. Turn the bread over and sprinkle with 1 tbsp. mozzarella. Cook until the mozzarella is melted and lightly browned, about 2 minutes. Pour the soup into bowls. Sprinkle each serving with the remaining 0.5 tbsp. mozzarella, top with half of the bread, cheese side up and some pepperoni. Sprinkle with Parmesan and basil if desired.

Pepperoni Pizza Soup

• Serves: -
• Prepare Time: -
• Cooking Time: 45 minutes
• Calories: -
• Difficulty: Easy

Do you like spicy Pepperoni pizza? Transform it into a delicious warming soup! The basis of the soup is a mixture of chicken broth and marinara sauce, thickened with parmesan, in which pre-fried champignons with onions and spices are boiled. Pour the cooked tomato soup into bowls and serve with crusty toast with melted mozzarella on top of each serving and garnish with toasted slices of pepperoni sausage. Enjoy your favorite flavors in a hearty soup.

Ingredients

• 110 g thin slices of pepperoni 16 medium mushrooms, finely chopped 3 cloves of garlic, finely chopped 1 small red onion, cut into half rings, 0.3 cm thick. 1 tsp. dried oregano 6 tbsp. lightly salted chicken broth 1 can (900 gr.) marinara sauce 1/4 tbsp. grated Parmesan + additionally for serving 4 slices of whole wheat sourdough bread, cut in half 1 tbsp. l. olive oil 1.5 tbsp grated mozzarella 1/4 cup torn fresh basil leaves, for serving (optional)

Directions

1. Place the pepperoni in a soup pot and heat over medium-high heat and broil, stirring occasionally, until the sausages are crispy, 3-4 minutes. Transfer the pepperoni with a slotted spoon to paper towels to drain off excess grease. Set aside. Reduce heat to medium; add mushrooms, garlic, onion, oregano and 1 tsp to the saucepan. salt. Cook, stirring occasionally, until vegetables are tender and mushrooms release liquid, 6-7 minutes. Add broth, marinara sauce and parmesan, cover saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes.
2. Place the wire rack on the middle shelf of the oven and preheat the oven on the grill setting. Place the bread on a baking sheet. Brush the bread with olive oil and sprinkle with 1/4 tsp. salt. Roast the slices in the oven until golden brown, 1 to 2 minutes. Turn the bread over and sprinkle with 1 tbsp. mozzarella. Cook until the mozzarella is melted and lightly browned, about 2 minutes. Pour the soup into bowls. Sprinkle each serving with the remaining 0.5 tbsp. mozzarella, top with half of the bread, cheese side up and some pepperoni. Sprinkle with Parmesan and basil if desired.

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