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Ingredients
1/2 Pound bulk Italian sausage
1 (6 oz) Package stick pepperoni, casing removed, diced
2 Tablespoons olive oil
2 Cups button mushrooms, halved
1 Cup red onion, diced
1/2 Cup red bell pepper, diced
1/2 Cup green bell pepper, diced
1 Tablespoon garlic, minced
1 Teaspoon dried Italian seasoning
1/2 Teaspoon red pepper flakes
Salt & pepper to taste
3 (14 1/2 oz) Cans diced tomatoes in juice
1 Cup chicken broth
1/4 Cup whole black olives, halved
Instructions
Brown sausage and pepperoni in oil in large pot over medium high heat, about 5 minutes; drain on paper towels. Pour off all but 1 tablespoon drippings and return pot to burner. Add mushrooms and saut� until they release their juices, 3 minutes. Add onion, bell peppers, garlic, Italian seasoning, and pepper flakes; cook until vegetables are soft, about 5 minutes; season with salt and pepper. Stir in remaining tomatoes, broth, and olives, along with reserved meat mixture. Simmer soup until heated through, 10 to 12 minutes.