Ingredients

The following ingredients have 8 Servings
  • Bechamel:
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter
  • kosher salt and freshly ground pepper, to taste
  • Soup:
  • 12 slices bacon
  • 1 (8 oz.) package mixed mushrooms, roughly chopped
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 pounds ground sausage
  • 1 (6 oz.) package pepperoni
  • 1/4 cup tomato paste
  • 1 (6 oz.) can sliced black olives, drained
  • 1 (20 oz.) can crushed tomatoes with basil
  • 2 cups beef broth
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cups Italian blend cheese (or 50/50 mozzarella and parmesan cheese)

Instruction

  • In a medium saucepan, melt butter over medium heat, then sprinkle flour in to create a roux. Whisk together and cook for 2-3 minutes, or until golden, and season with salt and pepper.
  • Gradually stir in milk, whisking until thickened.
  • Remove from heat and set aside until ready to use later.
  • In a large stock pot or Dutch oven, cook bacon slices (working in batches, if necessary) until crispy, then set aside on a paper towel-lined plate. Cut into small pieces or crumble and save for later use.
  • Add mushrooms and onion to Dutch oven and sauté for 6-8 minutes, or until softened.
  • Season with salt and pepper and Italian seasoning, then add garlic and cook for another 1-2 minutes, or until fragrant.
  • Stir in ground sausage and cook until browned, then add pepperoni and mix in tomato paste and red pepper flakes, cooking for 2 minutes, or until tomato paste is fully incorporated into sausage.
  • Pour in olives and tomatoes and beef broth and stir together until combined.
  • Bring mixture to a boil, then reduce heat and let simmer, covered, for 15 minutes. Taste and adjust seasoning, if necessary.
  • Stir in roux and Italian cheese and cook for another 5 minutes, or until melted and incorporated.
  • Serve hot (optional: topped with bacon crumbles) and enjoy.