My Leader Yummy – Pepperoni Cheese Soup, Crispy Grissini | recipes


The hot, muggy days of summer are dying, and there’s even a hint of fall in the early morning air, the kind of weather that makes us think of steaming bowls of soup or chili.

Everyone has a favorite soup that they look forward to when cooler weather sets in. However, sometimes it’s nice to try something different that still offers comfort and warms your tummy.

This Pepperoni Cheese Soup recipe is one such recipe. It’s almost like pizza in a bowl.

The mixture of spices and pieces of pepperoni and melted cheese makes a tasty soup. The best part is that it’s quick and easy to prepare.

The soup makes a great serving with crunchy breadsticks, and here’s a quick way to make some: Take a loaf of French or Italian bread and cut a 5-inch piece off the end. Cut it in half lengthwise, and then cut each half lengthwise into three pieces for a total of 6 pieces.

Melt about 1/4 cup butter and brush each of the six pieces with it. Then sprinkle each piece with garlic salt and parmesan cheese.

Place breadsticks on a baking sheet and place under the broiler until lightly browned and crisp, about 2-3 minutes. If you need more breadsticks, simply cut off another 5 inch section and do the same.


2 (10.75 ounce) cans of condensed tomato soup

3 cups of water

2 garlic cloves, chopped

1 1/2 cups uncooked elbow macaroni or other short pasta

2 spring onions, sliced

2 teaspoons dried oregano, chopped or 1 teaspoon fresh oregano leaves, chopped plus 1 teaspoon dried oregano

2 teaspoons of sugar

1 cup hot peppers, chopped

1 cup (4 ounces) grated mozzarella cheese, plus extra for garnish

1 cup (4 ounces) shredded cheddar cheese, plus extra for garnish

Combine tomato soup, water and garlic in a large skillet and bring to a boil over high heat.

Stir in the macaroni, scallions, oregano, sugar, and hot peppers and cook for 8-10 minutes or until the macaroni is tender.

Pour the soup into a large oven/broiler-safe bowl or into four separate oven/broiler-safe bowls.

Fill a large bowl with both cups of cheese, or separate 1/4 cup of each cheese into separate bowls.

Grill for 3-5 minutes or until cheese is bubbly and lightly browned.

Brotherton offers website readers an excellent weekly recipe in the My Leader Yummy feature. Are you looking for a recipe that you can’t find? Email me at [email protected] and I’ll see if I have it.


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