Pizza Soup

In the olive oil, cook the onion and green pepper over medium heat until softened and the onion is transparent. Add the tomato and garlic in after about a minute—be careful not to burn the garlic.

Once they have all softened, add the pepperoni and sausage until heated through, about 3-4 minutes, stirring occasionally so the veggies don’t burn. Stir in the tomato soup. At this point I find the soup is a little thick, so I use the beef broth to thin it out to a consistency I like. Add in the dried herbs. (The measurements I gave were approximations, as I never measure when I’m putting things in, so it’s whatever your preferences are. The only thing I notice is that you do need to add more oregano than the other herbs to give it that real “pizza taste.”) Bring to a boil and let simmer for 5-10 minutes so all the flavors meld together.

Serve topped with cheese (Parmesan and mozzarella are good choices) and with some nice warm, crusty bread.