Ingredients
| 1 | cup HORMEL® Pepperoni |
| 1 | small onion, chopped |
| 1 | small green pepper, chopped |
| 1 | cup sliced mushrooms |
| 3 | cloves garlic, finely chopped |
| 1 | teaspoon dried oregano |
| ½ | teaspoon salt |
| 4 | cups chicken broth |
| 1 | (24-ounce) jar marinara sauce |
| ¼ | cup grated Parmesan, divided |
| 6 | slices crusty Italian bread |
| 1 | tablespoon olive oil |
| 1 | cup shredded mozzarella cheese |
| Fresh basil leaves |
Directions
In large soup pot over medium-high heat add pepperoni. Cook 3 to 4 minutes, stirring occasionally, until crispy. Remove pepperoni with slotted spoon.
Lower heat to medium. Add mushrooms, green peppers, onions, garlic, oregano and salt. Cook 5 to 6 minutes or until vegetables soften and mushrooms release their liquid. Add broth, marinara sauce and 2 tablespoons Parmesan. Cover pot. Bring to a boil. Reduce heat to medium. Cook 15 minutes.
Heat broiler to high. Place bread on a large baking sheet. Brush bread with oil. Broil 1 to 2 minutes on each side, or until crisped and browned. Top toasted bread slices with mozzarella. Broil 2 minutes or until cheese is melted and bubbly.
Ladle soup into 6 bowls. Top each with bread slice and crisped pepperoni slices. Sprinkle with remaining Parmesan. Garnish with basil.
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