Step 1

Heat a large stock pot over medium high heat and add the oil. Crumble the sausage meat into the pot and cook, stirring and breaking up lumps, until browned. Use a slotted spoon to remove to a plate and set aside.

Step 2

Lower the heat to medium low and add the onions. Cook until fragrant and soft, about 3-5 minutes. Add in the garlic, mushrooms, peppers and pepperoni and sprinkle with sea salt and black pepper, plus the Italian seasoning and red pepper. Cook, stirring occasionally, until the veggies are soft, about 5 minutes.

Step 3

Pour in the broth, pizza sauce, tomatoes and nutritional yeast, stir and bring to a simmer. Add in the olives and return the sausage to the pot, then allow the soup to continue to simmer for about 10 minutes, stirring occasionally. To serve, garnish with fresh chopped basil or parsley. The soup can be stored in a tightly lidded container in the refrigerator for up to 4 days or in the freezer for up to 3-4 weeks. Enjoy!