Pizza Soup

• 1 Tablespoon Olive Oil
• 1 whole Medium Onion, Diced
• 1 whole Green Bell Pepper, Diced
• 1 whole Large Tomato, Diced
• 3 cloves Garlic, Minced
• 1-1/2 cup Pepperoni, Diced
• 1 cup Pre-cooked Sausage (I've Also Used Salami), Diced
• 1 can (19 Oz. Can) Tomato And Basil Soup (like Progresso)
• 1 can (14 Oz. Can) Beef Broth
• 1 Tablespoon Dried Basil, Or To Taste
• 1 Tablespoon Dried Parsley, Or To Taste
• 1-1/2 Tablespoon Dried Oregano, Or To Taste
• Salt And Pepper, to taste
• 1/2 Tablespoons Dried Red Pepper Flakes (optional)

1. In the olive oil, cook the onion and green pepper over medium heat until softened and the onion is transparent. Add the tomato and garlic in after about a minute-be careful not to burn the garlic.
2. Once they have all softened, add the pepperoni and sausage until heated through, about 3-4 minutes, stirring occasionally so the veggies don't burn. Stir in the tomato soup. At this point I find the soup is a little thick, so I use the beef broth to thin it out to a consistency I like. Add in the dried herbs. (The measurements I gave were approximations, as I never measure when I'm putting things in, so it's whatever your preferences are. The only thing I notice is that you do need to add more oregano than the other herbs to give it that real "pizza taste.") Bring to a boil and let simmer for 5-10 minutes so all the flavors meld together.
3. Serve topped with cheese (Parmesan and mozzarella are good choices) and with some nice warm, crusty bread.

olive oil, onion, green bell pepper, tomato, garlic, pepperoni, sausage, tomato, dried basil, parsley, oregano, salt, dried red pepper

Taken from tastykitchen.com/recipes/soups/pizza-soup-3/ (may not work)