* Exported from MasterCook *
Recipe By : Lowery@***
Serving Size : 4
Preparation Method
- 1 can chunky pasta-style stewed tomatoes — (14 1/2 ounce)
- 1 can chicken broth — (14 ounce)
- 2 cups zucchini — optional, sliced (1/4-inch thick)
- 1 can olives — (2 1/4 ounce) drained, sliced ripe
- 2 ounces pepperoni — thinly sliced
- 1 1/2 cups mozzarella — fresh, grated, (6 ounces)
- basil sprigs — (optional)
- Parmesan — grated, (optional)
In large saucepan, combine tomatoes, chicken broth, and zucchini. Heat to a boil. Reduce heat and simmer uncovered about 5 minutes or until vegetables are crisp-tender. Stir in olives and pepperoni; simmer 1minute.
Spoon into bowls and top with mozzarella. Garnish with basil sprigs and/or grated Parmesan, if desired.
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Per Serving (excluding unknown items): 243 Calories; 17g Fat (63.3% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 684mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.
NOTES : Variations: I have made this soup with various additions, like chopped onion and bell pepper. I also like the spicy Italian sausage cooked and crumbled into this soup. You could also add mushrooms, hamburger, diced ham, or anything other item you could top a pizza with.
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