Pepperoni Pizza Soup

Ingredients:
1 can chunky pasta-style stewed tomatoes (14 1/2 ounce)
1 can chicken broth (14 ounce)
2 cups zucchini -- optional, sliced (1/4-inch thick)
1 can olives (2-1/4 ounce) drained, sliced ripe
2 ounces pepperoni -- thinly sliced
1-1/2 cups fresh mozzarella, grated, (6 ounces)
Basil sprigs (optional)
Parmesan -- grated (optional)

Directions:
In large saucepan, combine tomatoes, chicken broth, and zucchini. Heat to a boil. Reduce heat and simmer uncovered about 5 minutes or until vegetables are crisp-tender. Stir in olives and pepperoni; simmer 1 minute.

Spoon into bowls and top with mozzarella. Garnish with basil sprigs and/or grated Parmesan, if desired.

NOTES : Variations: You can make this soup with various additions, such as chopped onion and bell pepper, spicy Italian sausage cooked and crumbled into the soup or you could add mushrooms, hamburger, diced ham, or anything else you could top a pizza with.

Nutrition information per serving:
Calories: 243
Fat: 17g
Calories from fat: 63.3%
Protein: 15g
Carbohydrates: 8g
Fiber: 1g
Cholesterol: 49
Sodium: 684
Exchanges: 2 Lean Meat; 1 Vegetable; 2-1/2 Fat