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Main dishes

Pepperoni Pizza Soup

photo by:kraft
This pizza soup is thick with tomatoes, pepperoni, mushrooms and peppers. Serve with Parmesan-topped Italian bread, and you won't miss the pie!
30 min
30 min
6 servings, 1 cup each

What You Need

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

Make It

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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra
Add your favorite pizza toppings, such as chopped onions or pitted olives.
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