Chunky Pepperoni Pizza Soup
|Canned tomato soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Canned tomatoes||16 Ounce, finely chopped (2 Cups, 1 Can, Undrained)|
|Water||2 Cup (32 tbs)|
|Italian seasoning||1 1⁄2 Teaspoon|
|Uncooked rotini pasta||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Low fat pepperoni slice||7 Ounce (2 Packages, 3.5 Ounce Each, Hormel)|
|Grated fat free parmesan cheese||6 Tablespoon (Kraft)|
Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine tomato soup, undrained tomatoes, water, and Italian seasoning.
Stir in uncooked pasta, onion, and chopped pepperoni.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.
When serving, top each bowl with 1 tablespoon Parmesan cheese.