1 pound ground beef
Salt and pepper
2 cans (10.75 ounce each) condensed tomato soup
2 cups water
1 jar (24 to 28 ounces) spaghetti sauce
1 teaspoon oregano
3 cups shredded mozzarella cheese, divide your favorite toppings (pepperoni, mushrooms, black olives, diced green peppers)
In a big soup pan, brown beef over medium high until crumbly and no longer pink. Drain any grease. Season beef with oregano and a little salt and pepper. Stir in soup, water, and spaghetti sauce. Bring to a boil. Reduce heat and simmer for about 5 minutes. Turn off heat and whisk in 2 cups of cheese. If soup gets to thick, add a little extra water. Serve soup in bowls with extra cheese on top and your favorite pizza toppings.