|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.