In a large pot, melt the ghee over medium high heat. Add in the garlic, thyme and half of the onion. Sauté for 3-5 minutes until the onion is translucent. Then add the tomato paste, canned tomatoes and water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Put the tomato base into a blender in two batches. Blend until completely smooth.

Cook the Italian sausage in a frying pan over medium high heat. Continuously break apart the sausage into small pieces with a spatula while it cooks.

Sauté the bell pepper, remaining onion and mushrooms in the large pot for 5 minutes. Stir in the beef broth, tomato soup base and Italian sausage and simmer until serving.

While the soup finishes cooking, halve the pepperoni and brown it in a small frying pan over medium high heat. To assemble the soup, ladle it into a bowl. Top it with the browned pepperoni, a few olives and crushed red pepper.