Heat the olive oil in a large soup pot. Pinch off small bits of sausage from the casing and drop them into the pan. Brown lightly. Remove from pot , leaving the drippings.

Add the onions to the pot and cook for about 3-4 minutes, just until they begin to soften. Add the garlic, mushrooms, and peppers. Cook a few minutes just until they start to soften. Add the Italian herb blend, diced tomatoes and the tomato sauce, along with the stock. Stir to blend and allow to simmer for about 15 minutes.

Stir in the drained olives and the pepperoni. Cut the cream cheese into small pieces and add to the pot. Cook and stir until the cheese melts.

Spoon the soup into 4 oven proof soup bowls. Top with a handful of croutons and sprinkle with the Italian cheeses. Broil 3-4 minutes or until the cheese is melted and the croutons are golden.