Ingredients
6 slices frozen garlic Texas toast2 ounces bulk Italian sausage1/4 cup chopped onion1/4 cup chopped green pepper1/3 cup sliced pepperoni, chopped3 containers (15-1/2 ounces each) ready-to-serve tomato-basil soup, such as Campbell’s1 cup 2% milk2 plum tomatoes, peeled and chopped12 slices provolone cheese18 slices pepperoni6 tablespoons grated Parmesan cheese
Preparation
Prepare Texas toast according to package directions. Meanwhile, in a large saucepan, cook sausage, onion and green pepper over medium-high heat until sausage is no longer pink and vegetables are tender, about 5 minutes, breaking sausage into crumbles. Add chopped pepperoni; cook 3 minutes longer. Stir in soup, milk and tomatoes; heat through.
Place six 10-oz. broiler-safe bowls or ramekins on a baking sheet. Ladle soup into bowls; top each with 1 toast, 2 slices cheese and 3 pepperoni slices; sprinkle with Parmesan. Broil 4 in. from heat until cheese is melted.
