Averie Cooks

-1 If you're going to bake garlic toast, garlic bread, French bread, or similar do it now according to package directions which likely means preheating your oven to 350F and cube the garlic toast now into 1 1/2-inch cubes (or do it after baking if desired), and bake for 5 minutes, flip, and bake for 5 more minutes. Get started on the rest of the recipe while it toasts. If you're using croutons, no need to bake or toast anything and just start the rest of the recipe.
-1 To a large soup pot or Dutch oven, add the olive oil, onions, bell peppers, and cook over medium-high heat to saute for about 3 to 4 minutes, or until vegetables are softening; stir frequently.
-1 Add the garlic and cook for 1 minute, or until fragrant; stir continuously.
-1 Add the beef broth, marinara sauce, tomato paste, Italian seasoning, sugar*, and stir to combine.
-1 Add the meatballs**, pepperoni, and simmer for about 15 minutes; stir occasionally.
-1 Taste the soup and if it needs salt, pepper, or more sugar, add it now. Tips - If the soup tastes at all flat or bland, it likely needs salt. if it tastes acidic or has too much of a bite, it needs more sugar. Pepper is always nice to give flavor without adding spiciness.
-1 Ladle the soup into bowls and evenly distribute the baked garlic toast or croutons over the top of each bowl as desired.
-1 Garnish as desired with the mozzarella, Parmesan, parsley, and optional red pepper flakes to taste, and serve immediately. Soup will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Reheat gently in the microwave. Store any garlic toasts or croutons airtight at room temp and apart from the soup or they will get soggy and disintegrate into the soup. See Notes for Slow Cooker*** instructions.