Pepperoni Pizza Soup

Ingredients:

1 pound of ground beef

2 tablespoons Italian seasoning

a pinch of ground fennel (optional)

1 onion, chopped

1 green bell pepper, chopped

1 (6 oz) can of tomato paste

1 (28 oz) can of crushed tomatoes (I use San Marzano Tomatoes)

2 cups sliced pepperoni

1 1/2 cups Mozzarella cheese, shredded

Basil to garnish

1 can of biscuits (I used Grands)

1 cup of Parmesan cheese, grated

Slow cooker directions: 

First brown up your ground beef and then add the next six ingredients in the slow cooker.  Cook on low 6 to 8 hours or on high 3 to 4 hours.  When you're ready to serve, stir in your pepperoni and then garnish with Mozzarella and basil.  Serve with a biscuit (method below).

Stove top directions:

In a large pot, brown your ground beef over medium-high heat until browned and crumbly.  Stir in your seasonings, onion and bell pepper.  Saute a few minutes.  Stir in tomato paste and crushed

tomatoes.  Reduce heat to low and simmer about 10 minutes.  Break up the crushed tomatoes with a wooden spoon as you occasionally stir.  Add in the pepperoni slices.  

Ladle soup into bowls and serve with Mozzarella cheese on top and garnish with basil.  Top with one or two cheesy biscuits.

To make your biscuits, just follow the baking directions on your can of biscuits but before you place them in the oven, brush the tops with a little butter or olive oil and sprinkle Parmesan cheese on top.  Bake according to package directions and serve.