SUPREME PIZZA SOUP

Supreme Pizza Soup image

Provided by @MakeItYours

Number Of Ingredients 15

1 pound bulk Italian sausage, cooked*
2 3 1/2 ounce packages sliced pepperoni, chopped and cooked**
2 tablespoons olive oil
2 8 ounce packages fresh button mushrooms, coarsely chopped and cooked***
1 cup chopped red onion (1 large), cooked***
3/4 cup chopped red sweet pepper (1 medium), cooked***
3/4 cup chopped green sweet pepper (1 medium), cooked***
2 tablespoons bottled minced garlic or minced roasted garlic
1 teaspoon crushed red pepper
6 14 1/2 ounce cans diced tomatoes, undrained
2 14 1/2 ounce cans reduced-sodium chicken broth
1/2 cup pitted black olives, halved
1 tablespoon dried Italian seasoning, crushed
Grated Parmesan cheese
1 package purchased croutons

Steps:

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. Push vegetables aside with a wooden spoon and add remaining 1 tablespoon olive oil to the bottom of the Dutch oven; add garlic and crushed red pepper flakes to the oil 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.