Recipe Details
Ingredients (yields 4 servings servings)
- 2 1/2 cups prepared tomato-basil-garlic soup
- 1 1/2 cups water
- 2 cloves garlic, minced
- 1 1/2 cups elbow macaroni (or other short pasta such as ditalini or alphabets)
- 2 green onions, sliced
- 2 teaspoons dried oregano, plus more for broiling
- 1/3 cup diced pepperoni
- 1 cup grated mozzarella
- 1 cup grated Cheddar
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (1)
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Robin_Horrigan
July 14th, 2010
This is a great soup for the lunchbox. Hormel sells a product called Pepperoni Minis (so cute) that are perfect for this application. When I make this for the kids, I skip the green onions and the step with putting the bowls under the broiler. I give my son some shredded cheese in a separate container in his lunchbox to sprinkle over the soup. Tiny meatballs also work well here (but you'd have to make them yourself to get them small enough).
Here's a tip for using a thermos in the lunchbox. As you are heating the soup (or whatever) fill the thermos with the hottest tap water. Cover it and let it stand until you are ready to put in the soup. Discard the water and fill. This helps the soup stay warm for longer.