Preparation time: 55 min
1 tablespoon olive or grape seed oil
1 onion, finely chopped
2 cloves garlic, minced
1 red pepper, finely chopped
1 yellow pepper, finely chooped
5 oz mushrooms sliced
6-8 oz pepperoni
28 oz can crushed tomatoes
6 cups chicken stock
2 teaspoons dried oregano
3.8 oz can of sliced olives
1 Parmesan rind (if you have one)
1 teaspoon pepper (or to taste)
finely chopped fresh basil
1.Heat oil over medium heat in a large soup pot and add onion, garlic, red and yellow pepper and cook for 3-4 minutes or until onions are translucent and veggies are beginning to soften. Add in pepperoni and mushrooms and cook for another 2-3 minutes until mushrooms are soft.
2.Add in tomatoes, chicken stock, Parmesan rind, and dried oregano. Season with pepper. Before you add in any salt be sure to taste as the tomatoes and chicken stock can be salty enough on their own.
3.Let simmer for 10 - 30 minutes. Five minutes before you're ready to serve it, add in the olives. Ladle soup into bowls and top with basil and shredded mozzarella to serve!