2 cans (14.5 oz each) diced tomatoes
2 cans (10.75 oz each) condensed tomato soup, undiluted
2½ cups water
1 cup chopped pepperoni
3 cups chopped vegetable pizza toppings (bell peppers, mushrooms, zucchini)
2 teaspoons Italian seasoning
1 ball fresh mozzarella, cut into 10 thin slices
10 fresh basil leaves, cut into strips, optional
Pizza Night Soup
- In a large saucepan or CORNINGWARE® FRENCH WHITE® CAST ALUMINUM™ 3.5-QT DUTCH OVEN, heat tomatoes, soup and water to boiling; reduce heat. Cover and simmer 15 minutes.
- Add pepperoni, vegetable toppings and Italian seasoning. Cover and simmer 15 minutes longer or until vegetables are tender. Top each serving with a slice of mozzarella and basil strips.