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1. Brown Italian sausage in large Dutch oven or heavy pot. When almost cooked, add chopped pepperoni and red pepper flakes (to get out the grease). Transfer to paper towel-lined plate to drain.
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2. Add butter to pan. When melted, add in the mushrooms and brown. Season. After mushrooms are almost done, add onion, pepper, and garlic. Once veggies are translucent, add wine and deglaze the pan.
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3. After moisture has reduced by half, add the meat back to the pot with tomato sauce, chicken broth, basil, and Italian seasoning. Simmer uncovered for 20 minutes, stirring and tasting occasionally.
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4. While soup is simmering, heat oven to 400u00b0F. To prepare the bread bowls, in a small sauce pan, heat olive oil over low heat and add the smashed garlic cloves. When heated through and garlic-smelling, brush the oil on the inside and out side of the bread loaves. Place in oven for 10 minutes, covering the tops with foil after 5 minutes (this will prevent over-browning later).
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5. Turn on the broiler. Add heavy cream to soup, stir and adjust seasonings. Ladle soup into bread bowls and cover with mozzarella (don't be shy here). Place bread back into oven until cheese is melted and a little brown. Enjoy!
