| 1/2 lb. bulk Italian Sausage | 1 tsp. Italian Seasoning |
| 1 (6oz.) pkg. stick Pepperoni, diced | 1 tsp. Red Pepper Flakes |
| 2 c. Button Mushrooms, halved | Salt and pepper to taste |
| 1 c. Red Onion, diced | 3 (14.5oz.) can diced Tomatoes in juice |
| 1/2 c. Red Bell Pepper, diced | 1 c. Chicken Broth |
| 1 Tbs. Garlic, minced | 1/4 c. Canned Black Olives, halved |
Brown sausage and pepperoni in oil in a large pot over medium-high heat, about 5 minutes; drain on paper towel-lined plate. Pour off all but 1 Tbs. drippings and return pot to burner. Add mushrooms and saute until they release their juices 3 minutes.
Add onion, bell peppers, garlic, and seasonings; cook until vegetables are soft, about 5 minutes. Stir in remaining ingredients along with the reserved meat mixture. Simmer soup until heated through. 10-12 minutes.
