Ingredients
1
can (19 oz) Progresso™ Vegetable Classics creamy tomato soup
1 1/2
cups water
1/4
teaspoon dried oregano leaves
1/2
cup uncooked elbow macaroni (2 oz)
1 1/4
oz pepperoni, diced (1/4 cup)
2
tablespoons sliced green onions
Preparation
In 2-quart saucepan, mix soup, water and oregano. Heat to boiling. Add macaroni; cook 6 to 9 minutes or until tender, stirring occasionally.
Add pepperoni and onions; cook 2 to 4 minutes or until thoroughly heated.
