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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


  1. In large soup pot over medium-high heat add pepperoni. Cook 3 to 4 minutes, stirring occasionally, until crispy. Remove pepperoni with slotted spoon.

  2. 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.

  3. 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.

  4. Ladle soup into 6 bowls. Top each with bread slice and crisped pepperoni slices. Sprinkle with remaining Parmesan. Garnish with basil.