This is the 2nd time I've made the soup and a few things were different this time. It was so much better this time.
1 can (14.5 oz) diced tomatoes with Italian seasonings, undrained
2 cups beef broth
1 can tomato sauce (Original recipe called for 1 tablespoon tomato paste)
1/2 lb italian sausage (We used pork. recipe suggested turkey)
(I left out 1 cup of sliced mushrooms this time)
my additional ingredients not in the recipe
1 green pepper, cut slightly bigger than diced
1 red pepper, cut slightly bigger than diced
Combine tomatoes with juice, broth, onion, peppers, sauce, salt, pepper, seasonings, pepperoni in crock pot.
Shape sausage into marble-sized balls. Gently stir into soup mixture. (We did a lot of stirring because Ella helped.) Cover: cook on Low 6 to 7 hours. (I was short on time so cooked on high for 2 hours then cooked on low for 3)
Toast Italian Bread.
Put soup in little bowls, put toast on top. Then put cheese on that. Put in the broiler until cheese is toasty.
This was even better the second day. I wanted to do 2 green peppers but going to 2 stores I still only managed to find one green pepper that wasn't gross. I would have rather had a log of pepperoni that I could cut thicker but I can't even seem to find that around here so I got pre-sliced pepperoni in a package.