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This is a hit at our centre. Perfect for a cold winters day.
diced pepperoni
2 cans condensed tomato soup, undiluted
6-1/2 cups water
2 cans spaghetti sauce
2 cups (8 ounces) shredded cheddar cheese
Additional shredded cheddar cheese, optional
Directions
In a large pot add soup, water, spaghetti sauce and pepperoni; bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes. Add cheese; cook and stir until melted. Garnish with additional cheese if desired.
Yield: 16 servings (4 quarts).
We usually serve soup with tea biscuits, garlic bread or crackers and salad.