Ingredients
1 lb. Ground Mild or Hot Italian Sausage (I usually mix 1/2 lb. of each)
2 Tbs. Olive Oil
1 Large Green Pepper, cut into bite size pieces
1 Medium Red Onion, diced
5-7 Cloves Garlic, minced
(3) Large Portobello Mushrooms, cut into 1/2 in. cubes
1/2 c. Dry Red Wine
5 oz. Sliced Pepperoni, halved, or quartered
(2) 28 oz. cans Diced Fire Roasted Tomatoes
(1) 28 oz. can Regular Diced Tomatoes
4 c. Chicken Stock
1 Dried Bay Leaf
Salt and Pepper to taste
Shredded Mozzarella
Italian Bread
Preparation
In a large soup pot, heat 2 tbs. olive oil. over medium heat. Add Italian sausage and cook until browned. Try to break up sausage into 1/2 in. pieces.
Once browned, remove from pot and drain grease. Use a paper towel to wipe any pooling grease from pot. Leave sausage remnants in pot and add green pepper, onion and garlic and simmer. After a few minutes, add portobello mushrooms and simmer all until vegetables are tender, add salt and pepper to taste.
Push vegetables to edges of pot, add wine, and deglaze pot.
Add in tomatoes and chicken stock and heat through, once heated, add in sausage pepperoni, and bay leaf.
Let simmer over low heat for 30 minutes.
Serve topped with shredded mozzarella and a piece of Italian bread.
