This is my own soup, my husband named it. I've tried breaking from it, but like so many things, once it's been named, you can't change it. The recipe makes a huge pot so be prepared for either company, lots of leftovers, or freezing. The soup has a nice zest without being spicy.
1 lb ground Italian sausage, browned (I use mild)
1/2 stick or 5-6" pepperoni sliced and quartered
1 can tomato paste
2 diced tomatoes
1 diced onion
1 red pepper, chopped
3 large carrots, peeled and sliced
1 can or 1 sm carton fresh mushrooms, sliced and broken in pieces
1 chicken bullion cube
2 cloves fresh garlic, minced
Either pasta (we use 1/2 box of the mini fusilli) or Italian/French bread
I don't measure any of my spices, I just add them. I also forgot to add the celery flakes and it tasted just fine without.
Add everything to the pot except the carrots, pasta and mushrooms. Add carrots and mushrooms 1/2 hour before you plan to eat.
Cook for as long as you like. I've let it cook for a couple of hours but the other day I was out doing errands and only had about an hour to do all the chopping, browning and cooking. It still tasted great.