Directions
Heat the oil in a large stockpot or Dutch oven over medium heat.
Add the onion, garlic, parsley, oregano, salt, and pepper.
Sauté for 3-5 minutes, until the onion is soft and translucent.
Add the Italian sausage, pepperoni, and mushrooms to the pot.
Cook, breaking up the sausage with a spoon, until the meat is browned and the mushrooms have softened. Carefully drain off any excess grease.
Pour in the beef stock, diced tomatoes with their juices, marinara sauce, and both diced bell peppers.
Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and let the soup simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust seasoning with additional salt and pepper if needed.
Stir in the sliced black olives just before serving.
