Turkey Pepperoni Soup

Cook ground beef, ground veal or pork, turkey pepperoni in a Dutch oven coated with cooking spray over medium-high heat until the meat crumbles are no longer pink. Drain excess fat and set aside. Saute mushrooms, green onion, and garlic in olive oil in the Dutch oven for approximately 5 minutes. Stir in meat mixture, tomato paste, crushed tomatoes, chicken broth, fresh basil, and fresh oregano. Bring to a boil; reduce heat, and simmer 30 minutes. Parmesan Toast Points: Slice sourdough bread into wedges and arrange on a baking sheet. Sprinkle evenly with shredded parmesan cheese. Bake at 400 degrees for 5 minutes. Serve with soup.