Pizza Soup

1 pound bulk Italian sausage

3 1/2 ounce packages sliced pepperoni, chopped

2 tablespoons olive oil

2-8 ounce packages fresh button mushrooms, coarsely chopped

1 cup chopped red onion (1 large)

¾ cup chopped red sweet pepper (1 medium)

¾ cup chopped green sweet pepper (1 medium)

2 tablespoons bottled minced garlic or minced roasted garlic

1 teaspoon crushed red pepper

2-14 1/2 ounce cans diced tomatoes, undrained

2-14 1/2 ounce cans reduced-sodium chicken broth

½ cup pitted black olives, halved

1 tablespoon dried Italian seasoning, crushed

Grated Parmesan cheese

1package purchased croutons

Directions

In a large skillet cook sausage over medium heat about 10 minutes or until brown, using a wooden spoon to break up meat as it cooks.

Using a slotted spoon, remove sausage from skillet and drain on a paper towel-lined plate. Set aside.

In the same skillet, add pepperoni; cook over medium heat about 5 minutes or until pepperoni starts to crisp, stirring occasionally.

Remove from skillet and drain on a paper towel-lined plate.

Meanwhile, in an 8- to 10-quart Dutch oven heat 1 tablespoon olive oil over medium-low heat.

Add mushrooms, red onion, red sweet pepper, and green sweet pepper; cook about 10 minutes or until crisp-tender, stirring occasionally.  

Add garlic and crushed red pepper flakes  and cook 30 seconds or until garlic is aromatic, stirring frequently.

To the vegetable mixture add the canned tomatoes, broth, sausage, pepperoni, olives, Italian seasoning.

Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally.

To serve, ladle soup into bowls. Sprinkle with cheese and top with croutons.