(Single Serving)
Prep Time: 5-15 Minutes
1 Can Condensed Tomato Soup (I recommend Great Value over Campbell’s)
5-10 Slices Armour Pepperoni
1/4 Coup Feather Shredded Mozzarella Cheese
1/2 Tablespoon Italian Seasoning (or Oregano)
OPTIONAL: 2% Lowfat Milk
In a small pot, heat soup on medium according to can instructions, using milk or water.
WHILE soup is heating, stir in Pepperoni FIRST, then add Italian Seasoning or Oregano.
Allow soup to come to a boil, stirring occasionally. Add Mozzarella cheese and allow cheese to melt into soup until it reaches your desired consistency.
Remove from heat, allow to cool before eating.
*PERSONAL NOTE*
I usually make this up with two cans, umpteen millions slices of pepperoni and a handful of shredded cheese. This fills me up for HOURS.
One can of soup has 100 calories, no fat (including trans fat) and 22 grams of carbohydrates. The pepperoni and cheese have no carbohydrates, so this is decent meal for type 2 diabetics and those looking to reduce weight.
You can heat this slowly if you have stuff you want to do while prepping, and if you heat it on high, you will have to stay with it, stirring consistently, or it’ll burn.
I prefer to start on medium, allowing the soup to get warm. I add the pepperoni and turn it up to high. I allow the cheese to completely melt (to where it has no consistency anymore) and then as the soup cools, it gets very creamy. Delicious.
I did not invent this recipe. I found it on the back of a soup can almost twelve years ago and I’ve been hooked on it ever since.
Enjoy!
