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1
Add the pepperoni to a soup pot over medium-high heat and cook, stirring occasionally, until the pepperoni render their fat and get crispy, 3 to 4 minutes.
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2
Remove the pepperoni with a slotted spoon and drain on paper towels.
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3
Set aside.
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4
Lower the heat to medium; add the mushrooms, garlic, onions, oregano and 1 teaspoon salt.
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5
Cook, stirring, until the vegetables soften and the mushrooms release their liquid, 6 to 7 minutes.
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6
Add the broth, marinara sauce and Parmesan; cover the pot and bring to a boil.
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7
Reduce the heat to medium and cook, about 15 minutes.
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8
Position an oven rack in the center of the oven and preheat the broiler to medium-high.
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9
Put the bread on a baking sheet.
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10
Brush the bread with the oil and sprinkle with 1/4 teaspoon salt.
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11
Broil the bread until crisp and brown, 1 to 2 minutes.
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12
Flip the bread and sprinkle with 1 cup mozzarella.
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13
Broil until the mozzarella melts and is brown and bubbly, about 2 minutes.
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14
Ladle the soup into 8 serving bowls.
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15
Sprinkle each bowl with the remaining 1/2 cup mozzarella, then top each with a bread half, melted-cheese-side up, and some of the pepperoni.
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16
Sprinkle with some Parmesan and basil if desired.
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17
Active Time: 20 minutes
