Pepperoni Soup Recipe

for real this time

14 oz can of petite diced tomatoes
14 oz can tomato sauce
2.25 oz pepperoni cut into bite sized pieces
1 large zucchini (You can chop it up or grate it. I grated it because Winter does not enjoy the texture of zucchini, but found it to be fine once grated up.)
3 oz red wine
1 T olive oil
1/2 T garlic
1/2 T Italian seasoning
pinch of red pepper flakes
6 oz dry pasta
6 cups water

Combine all ingredients except for pasta in a large stock pot. Bring to a boil, then add pasta. Stir occasionally until pasta is tender. Makes about 10 cups of soup. Nutrition info is for 1 cup. You can reduce the amount of sodium by using canned tomatoes with no salt added.Garnish with some parmesan cheese if you like.