Antipasto Pasta Soup

Prosciutto, artichokes, black olives and roasted red peppers spice up this hearty pasta soup.

Ingredients:

• 1 Tbsp olive oil
• 1/2 cup onion, chopped
• 1 cup sliced mushrooms
• 2 cloves garlic, chopped
• 6 cups water
• 6 slices prosciutto (cut into small pieces)
• 1 cup cubed pepperoni
• 14 oz can quartered artichoke hearts, drained
• 4 1/4 oz can crushed black olives
• 1/2 cup roasted red peppers (cut in small pieces)
• 2 cups uncooked campanelle pasta
• 1/2 cup chopped chives
• Toppings:
• 1/2 cup Pecorino Romano grated cheese
• 1 cup shredded mozzarella

Directions:

Heat oil in a large pot over medium heat. Stir in onion and mushrooms and saute for 5 minutes. Add garlic and let simmer 2 minutes. Add 6 cups water and bring to a boil. Reduce to simmer. Add prosciutto, pepperoni, artichokes, black olives, red peppers and simmer 10 minutes. Stir in uncooked pasta and cook about 15 minutes more or until pasta is tender. Toss in chives then transfer soup to serving bowls. Top with your choice of Pecorino Romano cheese or shredded mozzarella.

Number of Servings: 8

Notes from the Cook: Cut pepperoni into small cubes. Taste soup before seasoning with salt and pepper.