Pizza Soup

3/4 cup acini di pepe macaroni, uncooked

3/4 cup chopped onion

1 cup sliced fresh mushrooms

½ cup chopped green pepper

2 cloves garlic, minced

1 tsp olive oil

2 cups beef broth

2 cups tomato sauce

1 tsp dried basil

1 tsp ground fennel (I often leave this out too, not my favorite spice)

2 oz mozzarella cheese, shredded (optional)

Dried basil for garnish (optional)

In large pot, saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, and fennel and bring to a boil. Add macaroni and simmer for about 10 minutes or until macaroni is tender. Ladle into bowls, top each serving with 1/4 of the cheese and a pinch of basil. Our family loves pizza bread sticks with this. Note: This soup freezes well.