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Chunky Pepperoni Pizza Soup Recipe
|Canned tomato soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Canned tomatoes||16 Ounce, finely chopped (2 Cups, 1 Can, Undrained)|
|Water||2 Cup (32 tbs)|
|Italian seasoning||1 1⁄2 Teaspoon|
|Uncooked rotini pasta||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Low fat pepperoni slice||7 Ounce (2 Packages, 3.5 Ounce Each, Hormel)|
|Grated fat free parmesan cheese||6 Tablespoon (Kraft)|
Serving size: Complete recipe
Calories 2010 Calories from Fat 882
% Daily Value*
Total Fat 97 g148.7%
Saturated Fat 36.4 g181.8%
Trans Fat 0 g
Cholesterol 216.5 mg
Sodium 6803.2 mg283.5%
Total Carbohydrates 192 g64.2%
Dietary Fiber 22.9 g91.5%
Sugars 30.1 g
Protein 103 g205.6%
Vitamin A 77.9% Vitamin C 121.3%
Calcium 93.5% Iron 79.5%
*Based on a 2000 Calorie diet
In prepared container, combine tomato soup, undrained tomatoes, water, and Italian seasoning.
Stir in uncooked pasta, onion, and chopped pepperoni.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.
When serving, top each bowl with 1 tablespoon Parmesan cheese.