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Pepperoni Pizza Soup

4 large Italian or sourdough rolls
1 Tbsp. olive oil
2 Tbsp. Parmesan shredded 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.) shredded Mozzarella cheese
Fresh basil sprigs (optional)

Hollow out rolls, leaving 1/2-inch shell. Brush 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 bread bowls; sprinkle evenly with Mozzarella cheese. Garnish with basil sprigs, if desired. Serves 4.

 

 


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