Creamy Tomato Mozzarella Soup with Mini Pepperoni and Vermicelli

1.Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.

2.Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.

3.Pour in the Campbell's condensed tomato soup and 2 cups of water. Stir well to combine and bring the mixture to a gentle simmer.

4.Add dried basil, dried oregano, salt, and freshly ground black pepper to the soup. Stir to incorporate the herbs and seasonings.

5.Add the vermicelli pasta to the simmering soup. Cook uncovered for 7-8 minutes, stirring occasionally, until the pasta is tender but not mushy.

6.Stir in the diced fresh mozzarella and mini pepperoni slices. Continue to cook for 2-3 minutes, allowing the mozzarella to soften and slightly melt into the soup.

7.Taste and adjust seasoning with additional salt and pepper if needed.

8.Ladle the soup into bowls and garnish with freshly chopped basil leaves. Optionally, sprinkle grated Parmesan cheese on top for extra richness.

9.Serve hot with crusty bread or a side salad for a complete, comforting meal.