Step 1

Place the pepperoni, bacon, garlic, pizza sauce, onion, green pepper, oregano, pepper, and beef broth in a large resealable bag. Remove the excess air from the bag and seal.

Step 2

Place the mozzarella cheese in a medium sized resealable freezer bag and seal. Staple the bags together above the seal.

Step 3

Freeze.

Step 4

Thaw.

Step 5

Pour the ingredients into a large stockpot and bring to a boil over medium high heat.

Step 6

After the soup starts boiling, reduce the heat to low and simmer for 20 minutes. Garnish with the cheese and if desired, the croutons.

Step 7

Thaw.

Step 8

Cook on high for three hours.

Step 9

Sprinkle the mozzarella cheese over the top of the soup, then put the lid back on for 15 minutes to give time for the cheese to melt.