1.5 cups elbow macaroni (or other short pasta such as ditalini or alphabets)
2 cloves garlic minced
2 green onions sliced
1 cup mozzarella cheese grated
2 teaspoons oregano dried plus more for broiling
0.3 cup pepperoni diced
2.5 cups tomato-basil-garlic soup prepared
1.5 cups water
Equipment
bowl
oven
pot
broiler
Directions
Preheat the broiler.
Put the tomato soup, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, and pepperoni and stir well. When the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. Top each with 1/4 cup mozzarella and 1/4 cup Cheddar.
Sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes.
Alternately, you can serve the soup in a small round, crusty loaf of bread.
Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil per the directions above.
