| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | Makes: 8 servings |
Ingredients
- 3 3/4 ounces thinly sliced pepperoni
- 16 medium white button mushrooms, sliced
- 3 cloves garlic, finely chopped
- 1 small red onion, sliced 1/8-inch thick
- 1 teaspoon dried oregano
- Kosher salt
- 6 cups low-sodium chicken broth or stock
- One 32-ounce jar marinara sauce
- 1/4 cup grated Parmesan, plus more for serving
- 4 slices sourdough whole wheat bread, halved
- 1 tablespoon olive oil
- 1 1/2 cups shredded mozzarella
- 1/4 cup torn fresh basil leaves, for serving, optional
Instructions
- Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes. Remove the pepperoni with a slotted spoon and drain on paper towels. Set aside.
- Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil. Reduce the heat to medium and cook, about 15 minutes.
- Position an oven rack in the center of the oven and preheat the broiler to medium-high. Put the bread on a baking sheet. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt. Broil the bread until crisp and brown, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup mozzarella. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
- Ladle the soup into 8 serving bowls. Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni. Sprinkle with some Parmesan and basil if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 300 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 18 g |
| Cholesterol | 36 mg |
| Sodium | 1034 mg |
Reviews
What a wonderful recipe! I added some green pepper because I had it on hand, but it would have been great without it. It’s an easily adaptable base, and I can see substituting meatballs or Italian sausage for the pepperoni.