Ingredients
Scale
- 1 can crushed or diced tomatoes 28-ounce
- 2 cups water
- 1 can tomato sauce 14-ounce
- 1 can tomato paste
- 1 1/2 tbsp oregano
- 1 1/2 tsp basil
- 1 1/2 tsp granulated garlic
- 3.5 ounces pepperoni cut in half
- 12–15 meatballs precooked
- 1 tbsp sugar optional
- italian bread, for serving
- shredded mozzarella cheese
Instructions
- In a large saucepot or enamel dutch oven, combine the tomato sauce, crushed tomatoes, water, garlic, basil, oregano, and sugar.
- Cut the pepperoni into halves or quarters and add it along with the meatballs to the pot.
- Bring the mixture to a boil over medium-high heat, then reduce the temperature to low. Stir occasionally and let it simmer for 20-30 minutes, until the meatballs are heated through and the soup is flavorful.
- To serve, slice the Italian bread into 1-inch pieces and place on a baking sheet. Toast in a 350-degree oven.
- Ladle the soup into bowls, top each with a slice of toasted bread and a generous amount of cheese. Return the bowls to the baking sheet and broil on low until the cheese is bubbly and slightly browned. Serve hot, cautioning that the bowls are hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add more cheese for an extra cheesy experience.
This soup can be made ahead of time and reheated for quick meals.
Leftovers can be stored in the fridge for up to three days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg