Step 1

Brown the Italian sausage with the diced onion in a large stock pot or dutch oven over medium high heat.  Break up the sausage as it browns.  Once browned, drain off any of the excess grease.

Step 2

Stir in the remaining ingredients except for the shredded cheese.

Step 3

Bring the mixture to a boil, reduce the heat to low and simmer for 10-12 minutes until the bell pepper is tender and the soup has thickened.

Step 4

Stir in the shredded mozzarella cheese.  Cook for 2-3 minutes until the cheese has melted.

Step 5

Serve warm with bread or topped with croutons and enjoy!