Preparation Steps

• Prepare garlic toast or croutons for topping now, if using garlic toast, cube into 1.5-inch pieces and bake until lightly toasted (about 10 minutes at 350F). Set aside.
• To a large soup pot or Dutch oven, add the olive oil, onions, and bell peppers. Cook over medium-high heat to sauté for about 3 to 4 minutes, or until vegetables are softening; stir frequently.
  2 tablespoons Olive Oil
• Add the garlic and cook for 1 minute, or until fragrant; stir continuously.
  2 tablespoons Olive Oil
• Add the beef broth, marinara sauce, tomato paste, Italian seasoning, and sugar. Stir to combine.
  2 tablespoons Olive Oil
• Add the cooked meatballs and pepperoni, and simmer for about 15 minutes; stir occasionally.
  2 tablespoons Olive Oil
• Taste the soup and adjust seasoning with salt, pepper, or more sugar if needed.
• Ladle the soup into bowls. Top each bowl evenly with the prepared garlic toast or croutons.
  2 tablespoons Olive Oil
• Garnish as desired with mozzarella cheese, Parmesan cheese, fresh parsley, and red pepper flakes. Serve immediately.
  2 tablespoons Olive Oil