Heat the olive oil in a large pan. Cook the onions, green pepper and garlic for 3 minutes.
Stir in the beef broth, marinara sauce, tomato paste, sugar and Italian seasoning until well combined.
Stir in the meatballs and pepperoni and cook on medium heat for 30 minutes.
While the soup cooks, heat the oven to 350°F and place the cubed toast on a greased cookie sheet. Bake for 10 to 15 minutes, flipping half way through.
Serve the soup with a sprinkle of crushed red pepper, mozzarella cheese, parsley, croutons and some fresh parmesan cheese.
