Pepperoni Pizza Soup

• 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

1. 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.
2. Remove the pepperoni with a slotted spoon and drain on paper towels.
3. Set aside.
4. Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt.
5. Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes.
6. Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil.
7. Reduce the heat to medium and cook, about 15 minutes.
8. Position an oven rack in the center of the oven and preheat the broiler to medium-high.
9. Put the bread on a baking sheet.
10. Brush the bread with the oil and sprinkle with 1/4 teaspoon salt.
11. Broil the bread until crisp and brown, 1 to 2 minutes.
12. Flip the bread and sprinkle with 1 cup mozzarella.
13. Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
14. Ladle the soup into 8 serving bowls.
15. 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.
16. Sprinkle with some Parmesan and basil if desired.
17. Active Time: 20 minutes
18. Total Time: 45 minutes

pepperoni, white button mushrooms, garlic, red onion, oregano, kosher salt, lowsodium, marinara sauce, whole wheat bread, olive oil, mozzarella, basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pepperoni-pizza-soup.html (may not work)