Pepperoni Pizza Soup

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

1. Bring first 5 ingredients to boil in large saucepan on medium heat, stirring occasionally.
2. Simmer on medium-low heat 10 to 15 min.
3. or until peppers and mushrooms are tender, stirring occasionally.
4. Meanwhile, heat broiler.
5. Place bread slices on baking sheet; sprinkle evenly with cheese.
6. Broil 3 to 5 inches from heat, 1 to 2 min.
7. or until cheese is melted.
8. Spoon soup into 6 serving bowls.
9. Serve topped with cheese-topped bread.

salt, chicken broth, pepperoni, green peppers, mushrooms, italian bread, italian

Taken from www.kraftrecipes.com/recipes/pepperoni-pizza-soup-148388.aspx (may not work)