Pepperoni Pizza Soup

Ingredients:

• 110 g thin slices of pepperoni
• 16 medium mushrooms, thinly sliced
• 3 cloves garlic, finely chopped
• 1 small red onion, cut into 0.3 cm thick half rings.
• 1 teaspoon dried oregano
• 6 cups lightly salted chicken broth
• 1 can (900 gr.) marinara sauce
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 4 slices whole wheat sourdough bread, cut in half
• 1 tbsp. l. olive oil
• 1.5 tbsp. grated mozzarella
• 1/4 cup torn fresh basil leaves, for serving (optional)

Preparation:

1. Place the pepperoni in a soup pot over medium-high heat and cook, stirring occasionally, until crispy, 3-4 minutes. Transfer the pepperoni with a slotted spoon to paper towels to drain any excess fat. Set aside.
2. Reduce heat to medium; add mushrooms, garlic, onion, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are softened and the mushrooms have released their liquid, 6-7 minutes. Add the broth, marinara sauce, and Parmesan cheese, cover, and bring to a simmer. Reduce heat to medium and simmer for about 15 minutes.
3. Set the oven rack to the middle position and preheat the oven to broil. Place the bread on a baking sheet. Brush the bread with olive oil and sprinkle with 1/4 teaspoon of salt. Toast the slices in the oven until golden brown and crisp, 1 to 2 minutes. Flip the bread and sprinkle with 1 cup of mozzarella. Broil until the mozzarella is melted and golden brown, about 2 minutes.
4. Ladle the soup into bowls. Sprinkle each serving with the remaining 1/2 cup mozzarella, top with a slice of bread, cheese side up, and some pepperoni. Sprinkle with Parmesan and basil, if desired.